Recipe Background
Classic pot roast delivers rich, savory flavors and tender textures.
A classic pot roast brings warmth and comfort to the table, filling the kitchen with its rich, savory aroma. The chuck roast, with its marbled texture, becomes delectably tender, gently pulling apart under the fork. As it simmers with aromatic onions and garlic, the scent of thyme and bay leaves wraps around the room, promising a hearty feast.
It's crucial to take the time to brown the roast on all sides before bathing it in the rich sauce. This step locks in flavors, giving the edges a beautifully deepened hue, enhancing the roast's complex taste. Nestled among the roast are small yellow potatoes and vibrant carrots, which absorb the robust flavors, creating a perfect medley of textures.
Sharing this dish invites warmth and conversation. Everyone gathers, eager to dive into the sauce-drenched vegetables and the tender slices of meat. Served with a sprinkle of fresh parsley, each bite offers a comforting reminder of simple pleasures cooked with care and shared among friends. Whether on an ordinary weekday or for a special gathering, this pot roast satisfies both hunger and soul.
Ingredients
- 3 pound chuck roast shoulder cut
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced or pressed
- 1 tablespoon tomato paste
- 2 tablespoon all-purpose flour gluten-free flour, or cassava flour
- 1/2 cup red wine
- 2 cups beef broth
- fresh thyme to taste
- 2 bay leaves
- 2 pounds small yellow potatoes
- 1 pound carrots cut into chunks
- fresh parsley or cilantro to taste, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Season the chuck roast with the salt and the black pepper.
- In a Dutch oven or heavy oven-proof pot, heat the olive oil.
- Add the chuck roast to the olive oil and brown on all sides, about 15 minutes.
- Transfer the chuck roast to a plate.
- Add the onions and the garlic to the empty Dutch oven and sauté until the onions are translucent, about 2-3 minutes.
- Add the tomato paste to the onion mixture and mix well.
- Add the flour to the onion mixture and cook, mixing well, until it has absorbed the olive oil and the moisture becomes a light paste consistency.
- Add the wine to the onion mixture and cook, stirring constantly, until the wine reduces, about 1-2 minutes.
- Add the beef both, the thyme, and the bay leaves to the wine mixture and stir to combine.
- Transfer the chuck roast to the sauce mixture.
- Place the potatoes and the carrots around the chuck roast.
- Cover the Dutch oven and bake until the chuck roast reaches an internal temperature of 145 degrees F, about 2 hours 30 minutes-3 hours.
- Let the pot roast rest, about 5-10 minutes.
- Garnish the pot roast with the thyme and the parsley.
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