Classic Pot Roast
Serves: 8 to 10
Uncomplicated and very comforting, this dish is a wintertime tradition.
- 3 1/2 pounds boneless beef chuck roast Add to list
- Salt and pepper, to taste Add to list
- 2 tablespoons safflower oil Add to list
- 3 carrots, cut in half and then cut lengthwise into 2- to 3-inch pieces Add to list
- 1 onion, chopped into 1-inch pieces Add to list
- 3 stalks celery, cut into 2-inch pieces Add to list
- 2 cloves garlic with skin, crushed Add to list
- Several sprigs of fresh thyme Add to list
- 2 bay leaves Add to list
- 1 cup red wine Add to list
- 2 cups beef broth Add to list
- 1 1/2 pounds baby red potatoes (see note) Add to list
Preheat oven to 325° F.
Season roast liberally with salt and pepper. In a large, heavy-bottom braising pan, heat safflower oil over medium to medium-high heat. Sear beef thoroughly on all sides until it is browned. Remove meat and add carrots cut-side down, and brown slightly. Add onions and sauté for 2 minutes, then add celery, garlic, thyme and bay leaves. Deglaze the pan with red wine.
Reduce wine slightly and return seared roast to the pan with beef broth. Cover pan and place in the oven. Cook for 30 minutes and reduce heat to 300° F and cook for 1 1/2 hours.
Let rest on the stove top for 10 minutes and then slice and serve with vegetables and gravy over smashed and seasoned potatoes.
For potatoes, you may either boil them in salted water until tender (about 20 minutes), or you can add them to the braising pot with chuck roast for the last 1 hour of cooking.
Each serving: 360 cal, 11g fat (3g sat),75mg chol, 290mg sodium, 20g carb, 2g fiber, 39g protein
Recipe by, PCC Deli
Source: 2010 PCC fall member meeting dinner