Classic Pot Roast
Equipment
Ingredients
Main Ingredients
beef chuck roast (room_temperature)
1500 g
potatoes (peeled, quartered)
800 g
carrots (peeled, cut_into_chunks)
400 g
onions (quartered)
300 g
garlic cloves (minced)
4 piece
beef broth
500 ml
red wine
250 ml
tomato paste
60 g
olive oil
30 ml
fresh thyme
4 sprig
fresh rosemary
2 sprig
salt
10 g
black pepper
5 g
all-purpose flour
30 g
Instructions
Prepare ingredients
Peel and cut vegetables, season the beef, and gather all ingredients.
Sear the beef
Heat oil in a large pot and brown the beef on all sides for a rich flavor base.
Sauté aromatics
Cook onions and garlic in the same pot until softened and fragrant.
Build the braising liquid
Add tomato paste, flour, broth, and wine. Stir to combine and create a rich sauce.
Braise the pot roast
Return beef to pot, add herbs, cover and simmer slowly until fork-tender.
Add vegetables
Add potatoes and carrots to the pot for the final hour of cooking.
Rest and serve
Remove from heat, rest 30 minutes, then slice and serve with vegetables and sauce.
Original recipe
Storage
Store sauce separately to prevent vegetables from becoming soggy. Reheat gently to avoid drying out the beef.
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