Pot Roast Ii

Experience the ultimate comfort food with "Pot Roast II," a hearty classic perfect for cozy family dinners and special gatherings. This recipe transforms a tender, slow-cooked beef chuck roast into a flavorful masterpiece, thanks to layers of rich ingredients like red wine, beef broth, and aromatic herbs such as thyme and rosemary. A medley of hearty vegetables—including carrots, potatoes, celery, and garlic—absorb the savory juices, creating a complete one-pot meal that's as satisfying as it is delicious. With its golden sear, slow oven roasting, and optional gravy enhancement, this dish delivers robust flavors and melt-in-your-mouth meat. Ideal for make-ahead meals or elegant presentations, "Pot Roast II" is the perfect centerpiece for any occasion.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 6

Ingredients

• 3 pounds beef chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large yellow onion
• 4 medium carrots
• 3 celery stalks
• 4 garlic cloves
• 1 cup red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 3 sprigs thyme
• 2 sprigs rosemary
• 1 bay leaf
• 4 medium potatoes

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Season the beef chuck roast on all sides with the salt and black pepper, then sprinkle with the flour and rub it in to coat evenly.

Step 3

Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.

Step 4

Peel and roughly chop the onion, carrots, and celery into large chunks. Mince the garlic.

Step 5

In the same Dutch oven, add the prepared vegetables and garlic. Sauté for 5-6 minutes until slightly softened and beginning to caramelize.

Step 6

Pour in the red wine to deglaze the pan, scraping the bottom with a wooden spoon to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.

Step 7

Stir in the beef broth and tomato paste until well combined, then return the seared roast to the pot.

Step 8

Add the thyme, rosemary, and bay leaf to the pot. Make sure the liquid comes halfway up the sides of the meat—add more broth if necessary.

Step 9

Cover the pot with its lid and transfer to the preheated oven. Roast for 3 hours, flipping the roast halfway through the cooking time.

Step 10

While the roast is cooking, peel and quarter the potatoes. After the 3-hour mark, add the potatoes to the pot and cook for another 1 hour until the potatoes are tender and the meat pulls apart easily with a fork.

Step 11

Remove the pot from the oven. Discard the thyme sprigs, rosemary sprigs, and bay leaf. Transfer the roast and vegetables to a serving platter.

Step 12

If desired, thicken the remaining liquid in the pot by simmering it on the stovetop and whisking in a slurry of 1 tablespoon of flour mixed with 2 tablespoons of water.

Step 13

Serve the pot roast hot with the vegetables and gravy on the side. Enjoy!

Nutrition Facts

Serving size	(3520.2g)

Amount per serving	% Daily Value*
Calories	4939.8

Total Fat 303.9g	0%
Saturated Fat 114.4g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1020.6mg	0%
Sodium 7722.0mg	0%
Total Carbohydrate 244.7g	0%
Dietary Fiber 33.9g	0%
Total Sugars 36.0g
Protein 279.9g	0%

Vitamin D 0IU	0%
Calcium 652.9mg	0%
Iron 53.9mg	0%
Potassium 10367.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.6%

Protein: 23.2%

Carbs: 20.3%