![Classic American Pot Roast](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/classic-american-pot-roast--9a055942-5c73-4248-9bcb-ece9d0d39585.png)
Recipe
Classic American Pot Roast
Savory Slow-Cooked Beef Delight
4.7 out of 5
Indulge in the comforting flavors of American cuisine with this Classic American Pot Roast recipe. Slow-cooked to perfection, this dish is a hearty and satisfying meal that will warm your soul.
Metadata
Preparation time
20 minutes
Cooking time
3-4 hours
Total time
3 hours 20 minutes - 4 hours 20 minutes
Yields
6 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low-carb, Keto, Gluten-free, Paleo
Allergens
N/A
Not suitable for
Vegetarian, Vegan, Dairy-free, Nut-free, Egg-free
Ingredients
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3 pounds (1.4 kg) beef chuck roast 3 pounds (1.4 kg) beef chuck roast
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2 tablespoons (30 ml) vegetable oil 2 tablespoons (30 ml) vegetable oil
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1 onion, chopped 1 onion, chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
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4 celery stalks, cut into chunks 4 celery stalks, cut into chunks
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2 cups (470 ml) beef broth 2 cups (470 ml) beef broth
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1 cup (240 ml) red wine 1 cup (240 ml) red wine
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2 sprigs of fresh thyme 2 sprigs of fresh thyme
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2 bay leaves 2 bay leaves
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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
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1.Preheat the oven to 325°F (160°C).
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2.Season the beef chuck roast generously with salt and pepper.
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3.Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.
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4.Sear the beef on all sides until browned, then remove it from the pot and set it aside.
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5.In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
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6.Add the carrots and celery to the pot and cook for a few minutes until slightly softened.
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7.Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits.
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8.Return the seared beef to the pot and add the thyme sprigs and bay leaves.
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9.Cover the pot with a lid and transfer it to the preheated oven.
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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.
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11.Once cooked, remove the pot from the oven and let it rest for a few minutes before serving.
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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.
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