Beef Pot Roast
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 10 mins
-
Servings
6
-
Course
Main Course
Beef Pot Roast
Report
This is a recipe for Beef Pot Roast
Share:
Ingredients
- 4 lbs. beef chuck
- 1 cup red wine
- 32 oz. beef broth
- 4 carrot sliced into 2 inch pieces, medium
- 5 red potato quartered, small
- 3 yellow onion quartered
- 3 tablespoons canola oil
- 3 pieces bay leaves optional, dried
- 1 tablespoon rosemary fresh
- 1 tablespoon thyme fresh
- ½ teaspoon black pepper ground
- 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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
