Description
A comforting and elegant pot roast that embodies warmth and tradition, perfect for family gatherings and special occasions.
Ingredients
Scale
- 3 to 4 pounds chuck roast
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 onions, chopped
- 3 carrots, chopped
- 2 stalks of celery, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat and season the chuck roast with salt and pepper.
- Sear the roast for 4-5 minutes on each side until browned. Remove and set aside.
- Sauté onions, carrots, and celery for 5-7 minutes until softened.
- Add minced garlic and cook for an additional minute.
- Pour in red wine and deglaze the pot, simmering for 2-3 minutes.
- Return the roast to the pot, add beef broth, thyme, rosemary, and bay leaf.
- Bring to a boil, then reduce heat, cover, and simmer for about 3 hours until tender.
- Serve warm with gravy.
Notes
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 120mg