Classic Pot Roast (Print Version)
# Ingredients:
01 -
3-4 pounds chuck roast or rump roast.
02 -
1 tablespoon olive oil.
03 -
1 large onion (or 2 small), chopped.
04 -
4 carrots, cut in 2-inch pieces.
05 -
2 ribs celery, cut in 1½-inch pieces.
06 -
1 pound baby potatoes or chopped red potatoes.
07 -
2 cups beef broth.
08 -
1 cup red wine.
09 -
4 cloves garlic, coarsely chopped.
10 -
½ teaspoon dried rosemary.
11 -
½ teaspoon dried thyme leaves.
12 -
1 bay leaf.
13 -
2 tablespoons flour or cornstarch.
14 -
2 tablespoons cold water.
15 -
Salt and pepper to taste.
# Instructions:
01 -
Heat oven to 300°F. Season roast with salt and pepper.
02 -
Heat oil in Dutch oven over medium-high. Sear roast 4 minutes per side until browned.
03 -
Add onions around roast. Mix broth, wine, garlic, rosemary, and thyme. Pour over roast. Add bay leaf.
04 -
Bring to simmer on stovetop. Cover and transfer to oven for 2 hours.
05 -
Add potatoes, carrots, and celery. Cook 2 more hours until meat and vegetables are tender.
06 -
Remove bay leaf. Pull beef into pieces or slice thick.
07 -
Mix cornstarch or flour with cold water until smooth. Remove meat and vegetables. Separate fat from drippings. Boil remaining liquid and whisk in flour mixture until thickened. Season with salt and pepper.
# Notes:
01 -
Stores in fridge up to 4 days.
02 -
Can freeze up to 3 months.
03 -
Wine can be replaced with extra broth.
04 -
Any dry red wine works well.
05 -
Can make gravy with flour or cornstarch.