Beef Pot Roast

Slow-cooked chuck roast with potatoes, carrots, and onions in a rich beef broth.

Ingredients

• 3.00 lb chuck roast
• 1.00 onion , quartered
• 4.00 cup arrots , cut into chunks
• 4.00 potatoes , quartered
• 4.00 cup loves garlic , minced
• 2.00 cup beef broth
• 1.00 cup red wine
• 2.00 tbsp vegetable oil
• salt , pepper, thyme, and rosemary to taste

Instructions

1. 1

   Season roast generously with salt and pepper.

2. 2

   Heat oil in a Dutch oven and brown roast on all sides, about 4 minutes per side.

3. 3

   Remove roast and sauté onion and garlic 3 minutes.

4. 4

   Return roast to pot.

5. 5

   Add broth, wine, thyme, and rosemary.

6. 6

   Bring to a boil then reduce heat.

7. 7

   Cover and simmer 2 hours.

8. 8

   Add carrots and potatoes.

9. 9

   Cook covered another 45 minutes until vegetables and meat are tender.

10. 10

    Rest 10 minutes before serving.

Nutrition Facts

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