Pot Roast with Root Vegetables

Name: Pot Roast with Root Vegetables
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5kg beef chuck roast; 3 carrots, cut into chunks; 3 medium potatoes, quartered; 2 onions, quartered; 4 cloves garlic, smashed; 2 cups beef stock; 1 cup red wine; 2 tbsp tomato paste; 2 sprigs rosemary; 2 sprigs thyme; 2 tbsp olive oil; salt and pepper to taste

A meltingly tender slow-braised chuck roast, simmered together with carrots, potatoes and onions until falling apart.

Total time

230 min

Prep

20 min

Cook

210 min

Difficulty

medium

Cuisine

American

Ingredients

1.5kgbeef chuck roast

3carrots, cut into chunks

3medium potatoes, quartered

2onions, quartered

4 clovesgarlic, smashed

2 cupsbeef stock

1 cupred wine

2 tbsptomato paste

2 sprigsrosemary

2 sprigsthyme

2 tbspolive oil

salt and pepperto taste

Instructions

Season beef generously. Sear in hot oil in a Dutch oven until browned on all sides.

Remove beef. Sauté onion and garlic 3 minutes. Add tomato paste and cook 1 minute.

Add wine and scrape up the base. Add stock, rosemary and thyme.

Return beef to pot. Add vegetables around it. Cover and cook at 160°C for 3.5 hours.

Rest beef 15 minutes, then slice. Serve with vegetables and pan juices.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

205

Protein

Fat

Carbs

21.1g

Fiber

5.7g

Sodium

495mg

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