Description
A comforting and flavorful pot roast featuring tender beef chuck, hearty vegetables, and a rich gravy infused with red wine and fresh herbs.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 potatoes, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat your oven to 275°F (135°C).
- Season the beef chuck roast generously with salt and pepper on all sides.
- In a large Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
- Brown the roast on each side for about 4-5 minutes, then remove and set aside.
- Add the chopped onion, carrots, and potatoes to the pot and sauté for about 5 minutes.
- Add minced garlic and cook for an additional minute.
- Return the roast to the pot and pour in the beef broth, red wine, Worcestershire sauce, thyme, and bay leaves.
- Bring the mixture to a gentle simmer, cover, and transfer to the oven.
- Cook for about 3 to 4 hours, until the meat is fork-tender.
- Discard the thyme and bay leaves before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months. Reheat gently to retain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 80mg