Classic American Pot Roast

Ingredients

• 3 pounds (1.4 kg) beef chuck roast 3 pounds (1.4 kg) beef chuck roast
• 2 tablespoons (30 ml) vegetable oil 2 tablespoons (30 ml) vegetable oil
• 1 onion, chopped 1 onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
• 4 celery stalks, cut into chunks 4 celery stalks, cut into chunks
• 2 cups (470 ml) beef broth 2 cups (470 ml) beef broth
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   Season the beef chuck roast generously with salt and pepper.
3. 3.
   Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.
4. 4.
   Sear the beef on all sides until browned, then remove it from the pot and set it aside.
5. 5.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
6. 6.
   Add the carrots and celery to the pot and cook for a few minutes until slightly softened.
7. 7.
   Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits.
8. 8.
   Return the seared beef to the pot and add the thyme sprigs and bay leaves.
9. 9.
   Cover the pot with a lid and transfer it to the preheated oven.
10. 10.
    Allow the pot roast to cook for approximately 3 to 4 hours, or until the beef is tender and easily pulls apart with a fork.
11. 11.
    Once cooked, remove the pot from the oven and let it rest for a few minutes before serving.
12. 12.
    Slice the beef into thick slices and serve with the vegetables and gravy.

Treat your ingredients with care...

• Beef chuck roast — Choose a well-marbled cut of beef chuck roast for maximum tenderness and flavor.
• Red wine — Opt for a dry red wine such as Cabernet Sauvignon or Merlot to enhance the richness of the gravy.

Tips & Tricks

• For an extra depth of flavor, sear the beef on high heat to achieve a nice crust before slow-cooking it.
• If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with cold water and add it to the pot roast during the last 30 minutes of cooking.
• Leftover pot roast can be used to make delicious sandwiches or served over mashed potatoes for a comforting meal.

Serving advice

Serve the Classic American Pot Roast with a side of creamy mashed potatoes or buttered noodles. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the sliced pot roast on a platter, surrounded by the cooked vegetables. Drizzle the gravy over the meat and vegetables for an appetizing presentation.