This is truly the perfect beef pot roast, tender and delicious with or without the optional gravy. Add potatoes, leave them out, or cook them separately.
- 1 chuck pot roast (boneless, about 3 pounds)*
- 1 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground)
- 3 tablespoons vegetable oil (or extra virgin olive oil) (divided)
- 2 large onions (peeled and quartered)
- 4 carrots (cut into 3-inch pieces, halved lengthwise)
- 2 cloves garlic (minced)
- 1 cup dry red wine
- 3 cups beef broth
- 1/2 teaspoon dried leaf thyme
- 2 sprigs fresh rosemary
- 1 1/2 to 2 pounds potatoes (peeled and quartered)
- For the Gravy:
- 2 tablespoons cornstarch
- Heat the oven to 300 F.
- Sprinkle the chuck roast with salt and freshly ground black pepper
- Heat 2 tablespoons of the vegetable oil or extra virgin olive oil over medium-high heat in large saucepan or Dutch oven. Add the onions to the pot. Cook, stirring, until the onions are lightly browned, about 5 to 8 minutes.
- Add the carrots and cook, stirring, for 2 minutes. Remove the carrots and onions to a plate and set aside.
- Add the remaining 1 tablespoon of oil to the pan and sear the roast, turning to brown all sides, about 6 to 8 minutes total. Remove the roast to a plate and set aside.
- Add the garlic and cook, stirring, for 1 minute.
- Add the red wine and bring to a boil. Cook, stirring to scrape up browned bits until wine is reduced by about 1/3. Add the beef broth to the pan and bring to a simmer. Add the onions and carrots back to the pot, along with the beef.
- Cover tightly and braize in the 300 F oven for 2 hours. Add the potatoes and continue cooking for 1 hour, or until the potatoes are fork-tender and the roast is falling-apart-tender.
Combine 2 tablespoons of cornstarch with 1/4 cup of cold water.
Stir until smooth and blended. Strain and pour the meat juices into a saucepan (use a gravy separator to eliminate excess fats).
Bring to a simmer. Stir in the cornstarch mixture and cook, stirring, until thickened.
*Cuts from the chuck are not only tender and delicious after long, slow cooking, they're economical. Here is a list of some of the best cuts for a pot roast.
- 7-Bone Roast
- Chuck Roast Center Cut
- Chuck Arm
- Shoulder Roast
- Cross Rib Roast
- Blade Roast
- Bottom Round
- Beef Brisket
- Rump Roast
|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||8 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||5 g|