Classic Pot Roast
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A hearty and flavorful pot roast cooked slowly to perfection, served with vegetables.
03:00:00 total
Serves 6
medium
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Ingredients
- chuck roast - 4-5 pounds
- rosemary salt - 1 tbsp (homemade, recipe linked below)
- black pepper - 2 tsp (freshly ground)
- cooking oil - 3 tbsp (high smoke point, like avocado)
- yellow onion - 1 (large dice)
- garlic - 5 cloves (smashed)
- tomato paste - 3 tbsp
- all-purpose flour - 3 tbsp
- carrots - 5 (cut into oblique shapes)
- baby potatoes - 1 pound (red and yellow)
- red wine - 1 cup ((Cabernet Sauvignon))
- beef stock - 4 cups
- Worcestershire sauce - 1 tbsp
- balsamic vinegar - 2 tsp
- marmite - 2 tsp
- fresh thyme - 8 sprigs
Instructions
- Prepare and Sear the Beef: Season the chuck roast with rosemary salt and black pepper, then sear in a hot pan with cooking oil.
- Sauté Onions and Garlic: In the same pan, sauté onions and garlic, then add tomato paste and cook down.
- Build the Sauce: Transfer onions and garlic to a Dutch oven, add flour, then gradually add red wine, beef stock, Worcestershire sauce, balsamic vinegar, and marmite. Bring to a simmer.
- Cook the Pot Roast: Add the seared beef to the sauce, cover, and cook in the oven at 325°F for 2 hours.
- Add Vegetables: Add carrots and potatoes to the pot and continue cooking for another hour or until tender.
- Serve: Let the pot roast rest before serving. Serve with the vegetables and sauce.
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