|Nutritional Guidelines (per serving)|
|Servings: 1 Pot (6 to 8 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is truly the perfect beef pot roast. Tender and delicious, with or without the optional gravy, feel free to add the potatoes - as is offered in the recipe - leave them out, or cook them separately. Any way you make it, we're sure that you'll have a new family favorite to add into your weekly dinner rotation.
- For the Pot Roast
- 1 (3-pound) chuck pot roast (boneless)
- 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
- 1/4 cup water (cold)
Note: while there are multiple steps to this recipe, this pot roast is broken down into workable categories to help you better plan for preparation and cooking.
Make the Pot Roast
Gather the ingredients.
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, along with the thyme and rosemary and bring to a simmer.
Add the onions and carrots back to the pot, along with the beef.
Cover tightly and braise 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.
Make the Gravy
Gather the ingredients.
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 and stir in the cornstarch mixture and cook, stirring, until thickened.
Pour the gravy over the pot roast and potatoes and serve.
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