Welcome to the ultimate comfort food experience! This beef pot roast is not only super easy to prepare but also perfect for beginners. With tender chuck roast, hearty vegetables, and a rich, flavorful sauce, it’s a dish that brings everyone together around the table. Whether you’re cooking for a family dinner, a cozy weekend meal, or a special occasion, this recipe is sure to impress. Get ready to savor the delightful aromas that will fill your kitchen and enjoy a classic dish that’s truly satisfying!
What you'll need for a family of 4:
3 lbs beef chuck roast
2 celery sticks, diced
2-3 carrots, diced
1 large onion, diced
1-3 cloves garlic, smashed
2 tbsp olive oil
Salt and pepper, to taste
1 tbsp tomato paste
100 ml full-bodied red wine
900 ml home made vegetable broth
Optional: Fresh herbs (thyme and rosemary)
Additional vegetables (optional: carrots, bell peppers, mushrooms)
Potatoes for mashing
Cornstarch (optional, for thickening)
Instructions:
Prep the Vegetables:
Peel and dice the celery, carrots, and onion. Set aside.
Brown the Beef:
Season the chuck roast generously with salt and pepper on both sides.
In a Dutch oven, heat olive oil over medium-high heat. Sear the beef for about 3-4 minutes on each side until browned. Remove the beef and set aside.
Cook the Vegetables:
In the same pot, add the diced onions, celery, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.
Stir in the fresh thyme, garlic and rosemary (to taste) and the tomato paste. Cook for an additional 2 minutes. (I remove the rosemary when it starts to lose the leaves)
Deglaze the Pot:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer until the wine has reduced slightly, about 2-3 minutes.
Add Broth and Roast:
Return the beef to the pot and pour in the vegetable broth. Bring to a simmer.
Cover the pot and transfer it to a preheated oven at 325°F (165°C). Roast for about 3 hours (1 hour per pound).
Check for Tenderness:
After about 2 hours and 30 minutes, check the meat. It should be tender and easily fall apart. If it is, remove it from the oven.
Prepare the Sauce:
Strain the sauce if desired, or blend half of it for a smoother consistency. If you prefer a thicker sauce, mix in a little cornstarch dissolved in water, or simply blend until you reach your desired thickness.
Add Additional Vegetables:
If using, add any extra vegetables (like carrots, bell peppers, or mushrooms) to the sauce and simmer on the stove for another 30 minutes.
Make Mashed Potatoes:
While the sauce simmers, peel and boil potatoes until fork-tender. Drain and mash with butter, milk of choice, salt, and pepper and a dash of nutmeg to taste. (I use a mix of yellow and sweet potatoes)
Serve:
Slice the beef and serve it with the sauce and vegetables over a bed of creamy mashed potatoes.
Bon Appetit!
Optional: After the roast has been cooking for about 2-3 hours, add big chunks of potatoes directly to the pot. Stir gently to combine. Cover and cook for an additional 30 minutes, or until the potatoes are fork-tender
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