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Pot Roast with Root Vegetables
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
1
Season beef generously. Sear in hot oil in a Dutch oven until browned on all sides.
2
Remove beef. Sauté onion and garlic 3 minutes. Add tomato paste and cook 1 minute.
3
Add wine and scrape up the base. Add stock, rosemary and thyme.
4
Return beef to pot. Add vegetables around it. Cover and cook at 160°C for 3.5 hours.
5
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
4g
Fat
8g
Carbs
21.1g
Fiber
5.7g
Sodium
495mg
Reviews
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