Pot Roast
A slow-braised chuck roast cooked until fork-tender in a savory broth with caramelized onions and root vegetables. The long braise concentrates flavor while the vegetables soften into a comforting, rustic gravy.
3 lb chuck roast, trimmed of excess fat
2 tsp kosher salt
1 tsp black pepper, freshly ground
3 tbsp all-purpose flour
2 tbsp vegetable oil
1 yellow onion, cut into 1-inch pieces
4 carrot, peeled and cut into 2-inch chunks
2 russet potato, peeled and cut into large chunks
2 stalk celery stalk, cut into 1-inch pieces
4 clove garlic, crushed
2 tbsp tomato paste
1 cup red wine, dry
2 cup beef broth
1 tbsp Worcestershire sauce
2 bay leaf
3 sprig fresh thyme
2 tbsp butter, cold
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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