Pot Roast Recipe

Name: Pot Roast Recipe
Total time: 275 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 tablespoon olive oil; 3 to 4 pounds beef chuck roast (or rump roast); 1 large yellow onion (chopped, or two small onions); 2 cups beef broth (or as needed); 1 cup red wine (*see note); 4 cloves garlic (coarsely chopped); ½ teaspoon dried rosemary; ½ teaspoon dried thyme leaves; 1 bay leaf; 1 pound baby potatoes (or chopped red potatoes); 4 carrots (cut into 2-inch pieces); 2 ribs celery (cut into 1 ½-inch pieces); all-purpose flour (or cornstarch, see notes); butter (for optional roux-based gravy, see notes)

This pot roast is rich with savory, slow-cooked flavor & makes a complete, one pot meal with potatoes, carrots, and veggies.

⏱️ 275 min 🔪 Prep: 25 min 🔥 Cook: 250 min 📊 Hard ⭐ 5.0 (1853) 👁️ 41 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

8 servings

1 tablespoon olive oil
3 to 4 pounds beef chuck roast (or rump roast)
1 large yellow onion (chopped, or two small onions)
2 cups beef broth (or as needed)
1 cup red wine (*see note)
4 cloves garlic (coarsely chopped)
½ teaspoon dried rosemary
½ teaspoon dried thyme leaves
1 bay leaf
1 pound baby potatoes (or chopped red potatoes)
4 carrots (cut into 2-inch pieces)
2 ribs celery (cut into 1 ½-inch pieces)
all-purpose flour (or cornstarch, see notes)
butter (for optional roux-based gravy, see notes)

Steps

Preheat oven to 300°F.
Season roast with salt and pepper.
In a large Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.
Add potatoes, carrots, and celery, cover and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.