|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||62%|
|Saturated Fat 18g||90%|
|Total Carbohydrate 48g||17%|
|Dietary Fiber 8g||28%|
|*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 pot roast recipe uses a "7-bone" chuck roast (named for the shape of the bone therein), which is a super-flavorful cut of beef that becomes beautifully fork-tender after a long, slow braise.
- "7-bone" beef chuck roast (or any large chuck roast (about 5 pounds))
- Optional: salt and black pepper (fresh ground, to taste)
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 large onion (diced)
- 2 ribs celery (chopped)
- 2 tablespoons flour
- 3 cloves garlic (minced)
- 1/2 cup red wine
- 2 teaspoon tomato paste
- 2 cups chicken broth
- 1 bay leaf
- 1 teaspoon thyme (dried)
- 1/2 teaspoon salt
- 1 1/2 pounds new potatoes (washed)
- 4 carrots (peeled, cut into large chunks)
- 1 pound parsnips (peeled, cut into large chunks)
- 1 tablespoon butter (melted)
- 2 tablespoons parsley (fresh, chopped)
Gather the ingredients.
Generously season both sides of the beef with salt and fresh ground black pepper. Place a Dutch oven on high heat, and add the vegetable oil. When the oil is hot, brown the beef very well, about 5 minutes per side. It's important to get a nice brown crust on the meat. Remove the meat to a platter, and turn the heat down to medium.
Add the butter, diced onions, celery, and a pinch of salt. Saute for 4-5 minutes to brown slightly, then add the flour. Cook stirring for 2 minutes. Add the garlic, cook stirring for 1 minute. Whisk in the wine, scraping to deglaze the browned bits from the bottom of the pot. Add the tomato paste, and when the mixture begins to boil, pour in the chicken broth.
Add the bay leaf, thyme, and salt. When the liquid comes to a simmer, stir well, and place the beef back into the pot. Turn the heat down to very low, and simmer gently for about 45 minutes per pound, or until fork-tender. After 2 hours, carefully turn the beef over, and continuing cooking until done.
While the pot roast is cooking, prepare the vegetables. Preheat oven to 425 F. Add the potatoes, carrots, and parsnips to a shallow roasting pan. Skim a tablespoon of beef fat from the surface of the beef's braising liquid. Drizzle it over the vegetables, along with the melted butter. Toss the vegetables to coat, and season with salt and fresh ground black pepper. Roast in the oven for 20 minutes, or until the vegetables are almost tender. Remove and reserve.
About 30 minutes before the beef is done, uncover and add the vegetables to the pot. Continue cooking until the beef and vegetables are tender. Skim any remains pools of fat from the gravy. Taste and adjust for salt and pepper.
Remove the beef to a large platter. It can be cut into thick slices or simply torn into large chunks, and served along with the vegetables and gravy. Top with fresh parsley.
Serve and enjoy!