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Beef Pot Roast

This is a recipe for Beef Pot Roast

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 6
Course: Main Course

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

    Cup of Yum
  1. Preheat oven to 320F.
  2. Rub salt and ground black pepper all over the beef chuck. Let it stay for 10 minutes.
  3. Heat a Dutch oven and then pour canola oil into it.
  4. 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.
  5. Remove the seared beef chuck from the Dutch oven. Set aside.
  6. Meanwhile, sauté onion and carrot using the remaining oil for 2 minutes
  7. Deglaze by pouring red wine.
  8. 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.
  9. 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.
  10. Transfer to a serving plate. Serve with mashed potato.
  11. Share and enjoy!

Nutrition Information

Serving 6g

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories

% Daily Value*

Serving 6g

* Percent Daily Values are based on a 2,000 calorie diet.