Classic Pot Roast
A chuck roast braised with carrots, potatoes, and onions until fork-tender.
Serves 6
Prep 20 min
Cook 3 hr 20 min
Ingredients
- 3 lb beef chuck roast
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons oil
- 1 onion, cut in wedges
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 cup red wine or beef stock
- 2 cups beef stock
- 2 sprigs thyme
- 2 bay leaves
- 4 carrots, cut in chunks
- 1 1/2 lb baby potatoes
Steps
Step 1. Heat the oven to 325°F. Season the roast and brown it in the oil in a Dutch oven for 4 minutes per side. Remove.
Step 2. Cook the onion and garlic for 4 minutes. Stir in the tomato paste, then the wine, scraping the pot.
Step 3. Return the roast with the stock, thyme, and bay leaves. Cover and cook for 2 hours.
Step 4. Add the carrots and potatoes and cook for 1 to 1.5 hours more, until the beef is cooked through (well past 145°F) and fork-tender.
Step 5. Slice or shred and serve with the cooking juices.
Where this recipe comes from
Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.