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10/27/2017 Beef Pot Roast

Beef Pot Roast

Prep time Cook time Total time

10 mins 3 hours 3 hours 10 mins

This is a recipe for Beef Pot Roast

Recipe type: Beef

Serves: 6


4 lbs. beef chuck

1 cup red wine
32 oz. beef broth
4 medium carrots, sliced into 2 inch pieces
5 small red potato, quartered
3 yellow onion, quartered
3 tablespoons canola oil
3 pieces dried bay leaves (optional)
1 tablespoon fresh Rosemary
1 tablespoon fresh thyme
teaspoon ground black pepper
1 teaspoons salt

1. Preheat oven to 320F.
2. Rub salt and ground black pepper all over the beef chuck. Let it stay for 10 minutes.
3. Heat a Dutch oven and then pour canola oil into it.
4. Once the oil becomes hot, sear one part of the beef chuck for 5 minutes. Turn it over and sear the
opposite side for the same amount of time.
5. Remove the seared beef chuck from the Dutch oven. Set aside.
6. Meanwhile, saut onion and carrot using the remaining oil for 2 minutes
7. Deglaze by pouring red wine.
8. Put the seared beef chuck back into the Dutch oven and then pour-in the beef broth. Add bay leaves,
thyme and rosemary. Cover and place inside the oven. Continue to cook for 2 hours.
9. Remove from the oven and add the potato. Cover and place back in the oven. Continue to cook for 60 to
80 minutes. Add more broth if needed.
10. Transfer to a serving plate. Serve with mashed potato.
11. Share and enjoy!

Nutrition Information
Serving size: 6 1/1