Tender Pot Roast (Printable Version)
Fork-tender beef slow-cooked with carrots, potatoes, and celery in a rich, savory broth. Perfect for dinner or special gatherings.
# What You'll Need:
01 -
1 tablespoon olive oil.
02 -
1 large onion, chopped, or use 2 smaller ones.
03 -
4 carrots, cut up into chunks about 2 inches long.
04 -
2 celery stalks, sliced to about 1 and a half inches.
05 -
1 pound of baby potatoes or diced red potatoes.
06 -
3-4 pounds of chuck or rump roast.
07 -
2 cups of beef stock.
08 -
1 cup dry red wine.
09 -
½ teaspoon dried thyme.
10 -
½ teaspoon dried rosemary.
11 -
4 garlic cloves, roughly chopped.
12 -
1 bay leaf.
13 -
2 tablespoons of cornstarch or flour.
14 -
2 tablespoons of cold water.
15 -
Salt and pepper to your preference.
# Steps to Follow:
01 -
Set your oven to 300°F and season the roast with salt and pepper generously.
02 -
Warm up the oil in a Dutch oven on medium-high heat. Sear the beef until all sides are browned, about 4 minutes per side.
03 -
Place chopped onions around the roast. In a bowl, stir together the broth, wine, thyme, rosemary, and garlic. Shade over the roast along with a bay leaf.
04 -
Let it come to a low boil on the stove, covered. Move the pot to the oven and cook for 2 hours.
05 -
Toss in the potatoes, carrots, and celery. Put it back in the oven for another 2 hours until everything is fork-tender.
06 -
Take out the bay leaf. Break apart the meat into chunks or slice it into thick portions.
07 -
Whisk the cornstarch or flour into the cold water until smooth. Take the meat and veggies out of the pot. Skim off the grease from the leftover juices. Bring the liquid to a boil and mix in the flour slurry until it gets thick. Adjust salt and pepper if needed.
# Additional Notes:
01 -
Keeps up to 4 days in the fridge.
02 -
Good to freeze for 3 months.
03 -
Swap wine with extra broth if you prefer.
04 -
Choose any dry red wine for best flavor.
05 -
Thicken the gravy with either cornstarch or flour.