Pot Roast Beef (Printable Version)
Juicy beef, potatoes, and carrots soak up savory broth for a warming, filling meal everyone will love.
# What You'll Need:
→ Main
01 -
2 tablespoons olive oil
02 -
Black pepper, as much as you want
03 -
Table salt, add to taste
04 -
3 lb beef chuck, shoulder cut
→ Aromatics
05 -
3 garlic cloves, smashed or minced
06 -
1 onion, diced
→ Sauce Thickener
07 -
2 tablespoons regular flour
08 -
1 tablespoon tomato paste
→ Liquids
09 -
32 ounces beef stock
10 -
1 cup dry red wine
→ Vegetables
11 -
1 lb carrots, chopped in big pieces
12 -
2 lb baby yellow potatoes
→ Herbs
13 -
Several sprigs fresh thyme, extra for topping later
14 -
Fresh parsley or cilantro to sprinkle on top
15 -
2 bay leaves
# Step-by-Step Guide:
01 -
Take the pot out of the oven. Toss the bay leaves. Scatter on some chopped fresh parsley or cilantro and more thyme. Serve warm.
02 -
Put the lid on tight, slide the pot into your oven at 350°F (177°C), and let it cook for 2½ to 3 hours till your beef is fork-tender and the veggies are soft.
03 -
Stick the browned beef back in the pot. Arrange your potatoes and carrots all around it.
04 -
Pour in your beef broth, throw in bay leaves and sprigs of thyme, and give everything a good mix.
05 -
Splash in the wine, and scrape the bits stuck to the pot so all the flavor gets in. Let it bubble for a minute or two.
06 -
Add tomato paste, mix it through, then dump in flour. Stir it so it soaks up what’s left in the pot.
07 -
Toss in your diced onion and crushed garlic. Stir around over medium heat till the onions look see-through, about two or three minutes.
08 -
With olive oil heated in a heavy pot over medium-high, sear the beef on all sides to get it crusty and lock the juices inside—this takes about 15 minutes. Pull the meat out when done.
09 -
Sprinkle salt and pepper generously all over the chuck roast on every side.
# Additional Notes:
01 -
If you want to skip gluten, just swap the regular flour for certified gluten-free flour or something like potato, tapioca, or arrowroot starch.
02 -
Want a thicker sauce? Strain the liquid from the pot, then stir together a bit of flour with water, and whisk that into the simmering liquid till it thickens up.