Beef Pot Roast
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
6
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Course
Main Course
Beef Pot Roast
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This is a recipe for Beef Pot Roast
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Ingredients
- 4 lbs. beef chuck
- 1 cup red wine
- 32 oz. beef broth
- 4 medium carrots sliced into 2 inch pieces
- 5 small red potato quartered
- 3 yellow onion quartered
- 3 tablespoons canola oil
- 3 pieces dried bay leaves optional
- 1 tablespoon fresh Rosemary
- 1 tablespoon fresh thyme
- ½ teaspoon ground black pepper
- 1 ½ teaspoons salt
Instructions
- Preheat oven to 320F.
- Rub salt and ground black pepper all over the beef chuck. Let it stay for 10 minutes.
- Heat a Dutch oven and then pour canola oil into it.
- Once the oil becomes hot, sear one part of the beef chuck for 5 minutes. Turn it over and sear the opposite side for the same amount of time.
- Remove the seared beef chuck from the Dutch oven. Set aside.
- Meanwhile, sauté onion and carrot using the remaining oil for 2 minutes
- Deglaze by pouring red wine.
- Put the seared beef chuck back into the Dutch oven and then pour-in the beef broth. Add bay leaves, thyme and rosemary. Cover and place inside the oven. Continue to cook for 2 hours.
- Remove from the oven and add the potato. Cover and place back in the oven. Continue to cook for 60 to 80 minutes. Add more broth if needed.
- Transfer to a serving plate. Serve with mashed potato.
- Share and enjoy!
Nutrition Information
Show Details
Serving
6g
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 6g |
* Percent Daily Values are based on a 2,000 calorie diet.
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