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

Rate This Recipe

You Might Also Like

Dinner Southern Southern Shrimp Stew ⏱ 45 min 👤 6 servings

Dinner Southern Pork Spare Ribs ⏱ 255 min 👤 6 servings

Dinner Soul Food Smothered Pork Chops ⏱ 55 min 👤 4 servings