Classic Pot Roast

Serves: 8 to 10

Your rating: None (4 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 325° F.

Season the chuck 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 both 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 pan with red wine.

Reduce wine slightly and return seared chuck roast to pan with beef broth. Cover pan and place in oven. Cook for 30 minutes and then reduce heat to 300° F and cook for 1 1/2 hours.

Let rest on stove top for 10 minutes and then slice and serve with vegetables and gravy over smashed and seasoned potatoes.

Notes

For potatoes, you may either boil them in salted water until tender (approximately 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 Blake Caldwell, PCC Deli

Source: 2010 PCC fall member meeting dinner

Learn more about our recipes. View guidelines »

More about: beef, grass-fed beef, potatoes, roasts

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