Pot roast
A slow-cooked pot roast using beef, vegetables, and herbs, simmered to tender perfection in a rich broth.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Chuck Roast (trimmed of excess fat) | 1 | Kilogram |
| Carrot (peeled and cut into chunks) | 4 | Count |
| Potato (peeled and quartered) | 5 | Count |
| Onion (sliced) | 2 | Count |
| Celery Stalk (chopped) | 3 | Count |
| Garlic (minced) | 4 | Clove |
| Beef Broth (low sodium) | 500 | Milliliters |
| Red Wine (dry) | 250 | Milliliters |
| Tomato Paste | 2 | Tbsp |
| Olive Oil | 2 | Tbsp |
| Bay Leaf | 2 | Count |
| Thyme (fresh) | 1 | Bunch |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
Instructions
- Preheat the oven to 160 degrees Celsius.
- Heat olive oil in a large oven-safe pot over medium-high heat.
- Season the beef chuck roast with salt and black pepper.
- Sear the beef in the pot until browned on all sides, about 4 minutes per side.
- Remove the beef from the pot and set aside.
- In the same pot, add onions, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- Stir in tomato paste and cook for 1 minute.
- Pour in red wine, scraping up any browned bits from the bottom of the pot.
- Add beef broth, bay leaves, and thyme. Bring to a simmer.
- Return the beef to the pot, cover, and transfer to the preheated oven.
- Cook in the oven for 3 hours, adding potatoes in the last hour of cooking.
- Remove from oven and let rest for 10 minutes before serving.
Prep
- Thaw beef chuck roast in the refrigerator overnight if frozen.
Kitchen equipment
Oven-safe PotMeat Thermometer