Description
Hearty Midwestern pot roast delights dinner tables with rich, slow-cooked beef nestled among tender carrots and potatoes. Comforting layers of flavor invite you to savor classic American home cooking in one satisfying, soul-warming dish.
Ingredients
Scale
Protein:
- 3 pounds (1.36 kilograms) chuck roast
Vegetables:
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 large carrots, peeled and cut into chunks
- 6 small Yukon Gold potatoes, halved
Seasonings and Liquids:
- 2 tablespoons olive oil
- 3 cups (710 milliliters) beef broth
- 1 cup (237 milliliters) red wine
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Prepare oven at 325F (165C) to ensure optimal cooking environment.
- Select a robust Dutch oven and warm olive oil over medium-high flame.
- Season chuck roast thoroughly with salt and pepper, creating a flavorful exterior.
- Caramelize roast on all surfaces until a rich, golden-brown crust develops, approximately 4 minutes per side.
- Transfer meat to a temporary plate, preserving the delectable pan drippings.
- Sauté onions and garlic in the same pot until they become translucent and aromatic.
- Incorporate tomato paste, Worcestershire sauce, thyme, and rosemary, allowing herbs to release their essential oils.
- Deglaze the pot with beef broth and red wine, scraping up concentrated flavor remnants from the bottom.
- Gently reintroduce roast to the liquid, surrounding it with chunky carrots and potatoes.
- Secure lid and transfer to preheated oven for 3-4 hours, allowing meat to become fork-tender.
- For an enhanced sauce, remove meat and vegetables, then whisk cornstarch mixture into remaining liquid until it reaches desired consistency.
- Plate roast with vegetables and generously drizzle with rich, velvety gravy.
Notes
- Opt for well-marbled chuck roast to ensure maximum tenderness and rich flavor during slow cooking.
- Select fresh, firm vegetables like carrots and potatoes for best texture and absorption of savory braising liquid.
- Use cast iron Dutch oven for even heat distribution and superior flavor development during roasting process.
- Consider reducing wine quantity by half if preferring milder alcohol undertone or substituting with additional beef broth for non-alcoholic version.
- Prep Time: 25 minutes
- Cook Time: 3 hours (or 4 hours)
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 422 kcal
- Sugar: 3 g
- Sodium: 392 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg