Pot Roast with vegetables in a classic sauce--it's an easy, one-pot meal and comfort food at its best!
Prep Time20 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs20 minutesmins
Servings: 8servings
Calories: 390kcal
Author: Lucy Brewer
Ingredients
1 3-5lb.chuck roast
2cupsbeef broth
2cupsdry red wine
1cupchopped carrots or baby carrots
1large or 2 medium potatoes, unpeeled and chopped into large chunks (1 ½ )
4stalks celery, chopped into large chunks
2large onions, chopped
4clovesgarlic, peeled and minced
1-2teaspoonsdried thyme
Salt
Pepper
2tablespoonsflour
Vegetable oil
Fresh thyme or rosemary
Instructions
Preheat oven to 325°.
Salt and pepper the roast and sprinkle one tablespoon flour on each side. Pat the flour into the meat so it adheres well.
Heat 2 tablespoons oil in large roasting pan or Dutch oven on medium-high heat. When oil is hot, sear the meat until brown on both sides. This should take about 5 minutes per side. Remove the meat and place on a plate.
Add another tablespoon oil to the pot and heat for a few seconds, then add the onions and celery, scraping the bottom of the pot to loosen the bits of meat. Saute the vegetables for about 2 minutes, until just starting to brown and then stir in minced garlic. Cook for 30 seconds, stirring constantly, then remove from heat.
Pour in 1 cup wine and 1 cup beef broth, add the dried thyme and put the roast back in the pot. Scoop the vegetables on top of and around the roast, so that the roast is on the bottom of the pot. Salt and pepper the vegetables. If you have fresh thyme or rosemary you can add a couple of sprigs at this point.
Place the lid on the pot, place in the oven and cook for 2 hours.
After 2 hours, add the carrots and potato pieces to the pot, along with more wine and beef broth if the liquid level is getting low. The liquid should remain a little more than halfway up the roast. Cook for 1 ½ more hours or until meat is very tender and pulls apart easily with a fork.
Notes
If you want to serve mashed potatoes instead, just leave the potatoes out of the pot.