Pot Roast Beef (Printable Version)
# What You'll Need:
→ Main
01 -
2 tablespoons olive oil
02 -
Black pepper, to taste
03 -
Table salt, to taste
04 -
3 lb beef chuck roast, shoulder cut
→ Aromatics
05 -
3 cloves garlic, minced or pressed
06 -
1 onion, chopped
→ Sauce Thickener
07 -
2 tablespoons all-purpose flour
08 -
1 tablespoon tomato paste
→ Liquids
09 -
32 ounces beef broth
10 -
1 cup red wine
→ Vegetables
11 -
1 lb carrots, cut into chunks
12 -
2 lb small yellow potatoes
→ Herbs
13 -
Fresh thyme, several sprigs plus extra for garnish
14 -
Fresh parsley or cilantro, for garnish
15 -
2 bay leaves
# Steps to Follow:
01 -
Take the pot out of the oven. Toss the bay leaves away. Sprinkle over a bit of extra thyme, and some fresh chopped parsley or cilantro if you want. Go ahead and dig in.
02 -
Pop the lid on tightly and slide your pot into the oven, already hot at 350 F (177 C). Let things cook for about 2 and a half to 3 hours. You want the meat tender and the veggies soft.
03 -
Take your browned meat and nestle it back in the pot. Put the potatoes and carrots wherever they fit around the roast.
04 -
Now pour in your beef broth. Drop in the thyme and bay leaves. Give everything a quick stir.
05 -
Splash in the wine. Grab a spoon and scrape up any tasty bits stuck to the bottom. Let things bubble away for a minute or two.
06 -
Mix in your tomato paste first so it gets all combined, then add the flour. Stir it around for a bit so any leftover oil gets soaked up.
07 -
Throw in the chopped onion and the garlic into the same pot. Cook on medium heat for two or three minutes, just until the onion looks soft and a bit see-through.
08 -
Add olive oil to a sturdy pot over medium-high. Sear your beef on each side so it gets a nice crust—takes about 15 minutes all up. Take the beef out and put it aside.
09 -
Sprinkle a good amount of salt and black pepper all over the chuck roast. Make sure it’s fully covered.
# Additional Tips:
01 -
Need it gluten-free? Try using a gluten-free flour blend or swap it with arrowroot, tapioca, or potato starch.
02 -
Want the sauce thick and rich? Strain out the cooking liquid, whisk together some flour and water, then stir that mix into the hot liquid and let it simmer until you’re happy with the texture.