Grandma's Classic Pot Roast

Name: Grandma's Classic Pot Roast
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Yield: 5 servings
Cuisine: American
Ingredients: 3 pound beef chuck roast; 2 teaspoon kosher salt; 1 teaspoon black pepper; 2 tablespoon olive oil; 1 yellow onion (large, chopped); 3 carrots (peeled, cut into 1-inch pieces); 2 celery stalks (cut into 1-inch pieces); 3 clove garlic (minced); 1 can tomato paste; 4 cup beef broth; 1 cup dry red wine; 2 fresh rosemaries (sprigs); 2 fresh thymes (sprigs); 1.5 pound small red potatoes (halved or quartered); 2 tablespoon all-purpose flour

A timeless comfort food, this beef pot roast is slow-braised until incredibly tender, accompanied by hearty root vegetables and bathed in a rich, savory gravy, making for a truly satisfying and complete family meal.

Prep: 25 min
Cook: 3 hr 30 min
Total: 3 hr 55 min
Servings: 5
Cuisine: American
Difficulty: Medium
Cost: $10.43/serving

Dietary

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

Ingredients

3 pound beef chuck roast
2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoon olive oil
1 yellow onion (large, chopped)
3 carrots (peeled, cut into 1-inch pieces)
2 celery stalks (cut into 1-inch pieces)
3 clove garlic (minced)
1 can tomato paste
4 cup beef broth
1 cup dry red wine
2 fresh rosemaries (sprigs)
2 fresh thymes (sprigs)
1.5 pound small red potatoes (halved or quartered)
2 tablespoon all-purpose flour

Instructions

Preheat oven to 325°F. Pat beef chuck roast dry with paper towels. Season generously with 2 teaspoons kosher salt and 1 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the chuck roast on all sides until deep golden brown, about 3-4 minutes per side. Remove roast and set aside.
Add chopped yellow onion, 3 carrots, and 2 celery stalks to the pot. Sauté for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
Stir in 1 (6-ounce) can tomato paste and cook for 2 minutes, stirring constantly. Pour in 4 cups beef broth and 1 cup dry red wine (if using), scraping up any browned bits from the bottom of the pot. Add fresh rosemary sprigs and fresh thyme sprigs.
Return the seared chuck roast to the pot. The liquid should come about two-thirds up the sides of the roast. If not, add a bit more beef broth. Bring to a simmer on the stovetop, then cover the pot and transfer to the preheated oven. Cook for 2 1/2 hours.
Remove the pot from the oven. Add 1 1/2 pounds small red potatoes to the pot. Cover and return to the oven for another 30 minutes, or until the potatoes are tender and the beef is fork-tender.
Carefully remove the roast and vegetables from the pot and transfer them to a serving platter. Cover loosely with foil to keep warm. Discard the herb sprigs.
To make the gravy, skim off any excess fat from the pan juices. In a small bowl, whisk together 2 tablespoons all-purpose flour with 1/4 cup of the hot pan liquid until smooth. Whisk this mixture back into the remaining pan juices. Bring the gravy to a simmer over medium heat on the stovetop, stirring constantly, until thickened, about 5-7 minutes. Season the gravy with additional salt and pepper if needed.
Spoon the rich gravy over the sliced pot roast and vegetables. Serve immediately.

Notes

For a richer flavor, sear the roast the day before and then braise it the day you plan to serve. Leftovers make excellent sandwiches.

Nutrition (per serving)

Calories: 780
Protein: 70.2 g
Carbohydrates: 44.5 g
Fat: 33.5 g
Fiber: 8.7 g
Sodium: 760 mg
Saturated Fat: 12.8 g
Sugar: 7.3 g
Cholesterol: 190 mg