Sunday Afternoon Pot Roast

Name: Sunday Afternoon Pot Roast
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 3 servings
Cuisine: American
Ingredients: 1.5 pound beef chuck roast (cut into 2-inch chunks); 1 tablespoon olive oil; 1 yellow onion (medium, chopped); 2 carrots (medium, peeled, roughly chopped); 2 celeries (roughly chopped); 3 clove garlic (minced); 2 tablespoon tomato paste; 1 cup dry red wine (dry); 3 cup beef broth; 1 tablespoon fresh thyme leaves; 1 bay leaf; 1.5 pound Yukon Gold potatoes (small, halved); 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 2 tablespoon fresh parsley (chopped)

A comforting pot roast with tender beef chuck, potatoes, carrots, and celery slowly braised in a rich beef and wine gravy until falling apart, perfect for a cozy Sunday.

Prep: 20 min
Cook: 4 hr
Total: 4 hr 20 min
Servings: 3
Cuisine: American
Difficulty: Medium
Cost: $9.11/serving

Dietary

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

Ingredients

1.5 pound beef chuck roast (cut into 2-inch chunks)
1 tablespoon olive oil
1 yellow onion (medium, chopped)
2 carrots (medium, peeled, roughly chopped)
2 celeries (roughly chopped)
3 clove garlic (minced)
2 tablespoon tomato paste
1 cup dry red wine (dry)
3 cup beef broth
1 tablespoon fresh thyme leaves
1 bay leaf
1.5 pound Yukon Gold potatoes (small, halved)
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
2 tablespoon fresh parsley (chopped)

Instructions

Pat the beef chuck roast pieces dry with paper towels and season generously with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches until browned on all sides, about 4-5 minutes per side. Remove beef from the pot and set aside.
Add chopped yellow onion, carrots, and celery to the pot. Cook for 7-8 minutes until softened, scraping up any browned bits from the bottom of the pot. Stir in minced garlic and cook for 1 minute until fragrant.
Stir in tomato paste and cook for 2 minutes, then pour in the dry red wine to deglaze the pot, scraping up any remaining bits. Let it simmer for 3 minutes.
Return the seared beef to the pot. Add beef broth, fresh thyme leaves, and bay leaf. Bring to a simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C).
Braise for 2 hours. Then, add the halved Yukon Gold potatoes to the pot. Stir gently to submerge. Continue to braise for another 1-1.5 hours, or until the beef is fork-tender and potatoes are soft.
Carefully remove the bay leaf. Taste the braising liquid and season with remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper if needed. Garnish with fresh parsley before serving.

Notes

To make gravy from the braising liquid, remove beef and vegetables, then thicken the liquid over medium heat with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Nutrition (per serving)

Calories: 790
Protein: 68.2 g
Carbohydrates: 65.5 g
Fat: 30.1 g
Fiber: 10.8 g
Sodium: 1350 mg
Saturated Fat: 10.9 g
Sugar: 12.1 g
Cholesterol: 195 mg