I searched long and hard to find a Beef Pot Roast recipe that we would like – it happens to be one of my Brother’s favorite meals. In fact, he likes Beef Pot Roast so much that he who rarely cooks, actually makes this recipe on his own some times. My searching came across this version where the magazine I got it from claimed that it was one of their most popular recipes that readers asked about again and again. If you are a beef lover, try it out for yourself.
Ingredients:
- 1 tablespoon olive oil
- 1 (3-pound) boneless chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 garlic cloves, chopped
- 1 cup dry red wine
- 2 cups beef broth
- 1 bay leaf
- 6 large carrots, peeled and cut into 1-inch pieces
- 2 pounds potatoes, peeled and cut into 1-inch pieces
Full Video Tutorial
Preparation:
- Preheat oven to 350º.
- Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 3 minutes per side, turning to brown on all sides. Remove roast from pan. Add garlic to pan; sauté 1 minutes or until fragrant and slightly brown.
- Add the red wine, beef broth, and bay leaf to pan; bring to a simmer. Return browned roast to pan. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
- Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove bay leaf from pan; discard. Carve meat. Serve roast with vegetable mixture and cooking liquid.
Kitchen Items used in this recipe
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| SENZER Gravity Electric Salt and Pepper Grinder Set |
