Pot Roast Recipe

• portions: 8 servings
• temps actif: 25 minutes
• temps total: 4 hours 35 minutes

Ingrédients

1 tablespoon olive oil

3 to 4 pounds chuck roast (or rump roast)

1 large yellow onion (chopped, or two small onions)

4 carrots (cut into 2-inch pieces)

2 ribs celery (cut into 1 ½-inch pieces)

1 pound baby potatoes (or chopped red potatoes)

2 cups beef broth (or as needed)

1 cup red wine (*see note)

4 cloves garlic (coarsely chopped)

½ teaspoon dried rosemary

½ teaspoon dried thyme leaves

1 bay leaf

all-purpose flour (or cornstarch, see notes)

butter (optional)

Instructions

Preheat oven to 300°F.

Season roast with salt and pepper.

In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.

Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.

Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.

Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.

Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.

Nutrition

• Calories: 418 kcal
• Lipides Totaux: 21 g
• Lipides Saturés: 9 g
• Lipides Insaturés: 13 g
• Acides Gras Trans: 1 g
• Cholestérol: 117 mg
• Sodium: 282 mg
• Glucides Totaux: 16 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 3 g
• Protéines: 35 g