Autumn Harvest Pot Roast with Root Vegetables

Name: Autumn Harvest Pot Roast with Root Vegetables
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 pound beef chuck roast (cut into 2-inch chunks); 2 tablespoon olive oil; 1 yellow onion (large, chopped); 4 clove garlic (minced); 2 cup beef broth; 1 cup dry red wine; 2 tablespoon tomato paste; 2 bay leaves; 1 teaspoon dried thyme; 4 carrots (large, peeled and cut into 1-inch pieces); 1.5 pound Yukon Gold potatoes (peeled and quartered); 1 tablespoon cornstarch; 2 tablespoon cold water; 2 teaspoon salt; 1 teaspoon black pepper (freshly ground); 0.25 cup fresh parsley (chopped, for garnish)

Tender beef chuck roast braised slowly with carrots, potatoes, and onions in a rich, savory gravy, infused with a hint of red wine.

Prep: 20 min
Cook: 3 hr
Total: 3 hr 20 min
Servings: 8
Cuisine: American
Difficulty: Medium
Cost: $5.54/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

3 pound beef chuck roast (cut into 2-inch chunks)
2 tablespoon olive oil
1 yellow onion (large, chopped)
4 clove garlic (minced)
2 cup beef broth
1 cup dry red wine
2 tablespoon tomato paste
2 bay leaves
1 teaspoon dried thyme
4 carrots (large, peeled and cut into 1-inch pieces)
1.5 pound Yukon Gold potatoes (peeled and quartered)
1 tablespoon cornstarch
2 tablespoon cold water
2 teaspoon salt
1 teaspoon black pepper (freshly ground)
0.25 cup fresh parsley (chopped, for garnish)

Instructions

Preheat oven to 325°F (160°C). Season 3 pounds beef chuck roast generously with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef chuck roast on all sides until well browned, about 3-4 minutes per side. Remove beef from the pot and set aside.
Add 1 chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in 4 minced cloves garlic and cook for 1 minute more until fragrant.
Pour in 1 cup dry red wine, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes until the wine has slightly reduced.
Stir in 2 cups beef broth, 2 tablespoons tomato paste, 2 bay leaves, and 1 teaspoon dried thyme. Bring the mixture to a simmer.
Return the seared beef to the pot. Cover tightly and transfer to the preheated oven. Cook for 1 1/2 hours.
After 1 1/2 hours, add 4 large carrots and 1 1/2 pounds Yukon Gold potatoes to the pot. Stir gently to submerge the vegetables. Cover and return to the oven for another 1 hour to 1 1/2 hours, or until the beef is fork-tender and the vegetables are cooked.
Remove the pot from the oven. Carefully remove the beef and vegetables with a slotted spoon to a serving platter. Discard bay leaves. Skim any excess fat from the gravy.
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to form a slurry. Whisk the slurry into the gravy in the pot. Bring the gravy to a simmer over medium heat on the stovetop, stirring constantly, until thickened to your desired consistency, about 2-3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper if needed.
Ladle the gravy over the beef and vegetables. Garnish with 1/4 cup chopped fresh parsley, if desired, and serve warm.

Notes

For best flavor, use a good quality dry red wine like a Cabernet Sauvignon or Merlot. Leftovers make excellent sandwiches or can be reheated gently for another meal.

Nutrition (per serving)

Calories: 494
Protein: 51 g
Carbohydrates: 26 g
Fat: 19.5 g
Fiber: 4.2 g
Sodium: 902 mg
Saturated Fat: 7.1 g
Sugar: 5.1 g
Cholesterol: 136 mg