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Here’s a cozy dish with falling-apart beef, plenty of red wine and herbs, and soft potatoes mingling with sweet carrots. I always go for this when I crave comfort food that’s easy, leaves just one pot to clean, and keeps the fridge full for a few days.
I cooked this once on a rainy afternoon with my family glued to the TV watching football. The house smelled amazing and everything was gone before Monday even started.
Mouthwatering Ingredients
- Fresh thyme: Toss in whole sprigs for flavor that soaks all the way through and just pull 'em out after
- Fresh parsley or cilantro: Brighten things up with a handful of leaves right before serving—pick ones that look really green
- Bay leaves: Tuck in a couple for that background herby flavor
- Carrots: Go for thick pieces—they won’t fall apart during the long cook and have some sweetness
- Small yellow potatoes: Firm and blemish-free hold up best and drink up all that juicy broth
- Beef broth: The savory liquid that pulls it all together—go low sodium so you’re in charge of the salt
- Red wine: Use a dry one that you like to drink—it brings lots of bold flavors
- All-purpose flour or gluten free or cassava flour: Makes the broth nice and thick—a smooth one mixes in easiest
- Tomato paste: You’ll get a deep, rich color and that punchy umami—double-strength paste is best
- Garlic: Chop up fresh garlic for a tasty background boost
- Onion: Grab a solid onion for sweetness and depth
- Olive oil: Gets your roast browned and keeps things juicy
- Table salt and black pepper: Don’t skip seasoning all over—the cracked pepper adds a nice zing
- Chuck roast: A 3-pound cut with good marbling keeps it super juicy and tasty
Easy Step-by-Step Directions
- Finish and Serve:
- Toss on the parsley, cilantro, and thyme. Cut or pull the beef apart, then spoon up the veggies and broth right from the pot
- Braise:
- Put the lid on and slide it into the oven at 350°. Give it at least two and a half hours—everything’s done when the beef nearly falls apart and veggies are soft
- Return Beef and Add Vegetables:
- Get that browned meat back in, nestling potatoes and carrots all around it for even cooking
- Add Broth and Herbs:
- Stir in broth. Drop in bay leaves and thyme. Let it all come together in the pot
- Deglaze:
- Pour in the wine, scraping up all the tasty bits on the bottom. Let it bubble for a minute to bring everything together
- Build the Flavor Base:
- Throw in tomato paste and flour, stirring just a minute till it thickens up and all the juices are soaked in
- Sauté the Aromatics:
- Add onion and garlic into that pot. Drop the heat and cook until everything softens and smells incredible—it happens quick
- Brown the Beef:
- Sear the meat in hot olive oil on every side till it’s all browned (takes about fifteen minutes), then move it out to a plate
- Season the Roast:
- Coat the beef all over with salt and a big pinch of pepper to make every bite tasty
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Don’t skimp on a really good red wine—the flavor boost is worth it. At my house, everyone ends up dipping bread into the last of the broth fighting over who gets the final potato.
Best Ways to Store Leftovers
Leftover pot roast keeps in the fridge up to four days—just be sure everything’s dunked under broth so it doesn’t dry out. For longer saves, freeze portions with extra broth so they stay juicy and quick to warm up on the stove or in the microwave.
Handy Ingredient Swaps
No red wine? Use extra beef broth or splash in some balsamic vinegar with broth instead. If you need it gluten free, sub in arrowroot or tapioca for the flour. For a twist, try turnips, parsnips, or pearl onions in place of carrots and potatoes.
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Ways to Dish It Up
This is great with crusty bread, creamy mashed potatoes, or your favorite buttered noodles. For something lighter, try it next to a crisp salad with a zippy vinaigrette. Leftovers shine in sandwiches or served on top of rice, too.
A Bit of History
This dish has roots in both French and American kitchens, dating back more than a hundred years. Folks used it to make chewy, affordable cuts turn into the star of the meal. Slow-cooking like this brings magic every single time.
FAQs About the Recipe
- → Which cut of beef should I use?
Go for chuck roast or shoulder. They're nicely marbled, so the meat turns out juicy and fall-apart tender when slow cooked.
- → Is it okay to skip the wine?
For sure! Just swap in extra beef broth if you want to leave out the wine. You’ll get the same full-bodied flavor without the booze.
- → What’s the best way to make the broth thicker?
Stir up some flour or a gluten-free thickener with a splash of water, then pour it into the pot. Let it bubble for a bit and your sauce will thicken up nicely.
- → Are there other veggies I can use?
Definitely! Toss in things like rutabaga, onions, turnips, or parsnips for more flavor and color alongside the classics.
- → Can I freeze leftovers?
Absolutely! Let it cool, pack it airtight, and freeze. Thaw in the fridge, then reheat when you’re ready to dig in again.