Ingredients with Measurements:
- 3 lbs beef chuck roast
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the beef roast with salt and pepper.
3. Heat the olive oil in a Dutch oven over medium-high heat.
4. Sear the beef roast on all sides until browned, about 5-7 minutes per side.
5. Remove the beef roast from the pot and set aside.
6. Add the chopped onion, garlic, carrots, and celery to the pot and sauté for 5 minutes until softened.
7. Stir in the tomato paste and cook for another minute.
8. Pour in the beef broth and red wine, scraping the bottom of the pot to release any browned bits.
9. Add the bay leaves and thyme, and bring the mixture to a simmer.
10. Return the beef roast to the pot and spoon some of the liquid over the top.
11. Cover the pot with a lid and transfer it to the preheated oven.
12. Roast for 2-3 hours, or until the beef is tender and easily pulls apart with a fork.
13. Remove the pot from the oven and let the beef rest for 10 minutes before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
6 servings
Nutritional information:
Calories: 400
Fat: 22g
Carbohydrates: 8g
Protein: 40g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or water.
Variations:
- Add potatoes or sweet potatoes to the pot roast for a heartier meal.
- Use different herbs such as rosemary or oregano for a different flavor profile.
- Add chopped tomatoes or bell peppers for a more colorful dish.
Tips and tricks:
- Make sure to sear the beef roast on all sides to lock in the flavors.
- Let the beef rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the beef is cooked to your desired level of doneness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pot roast in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the pot roast on a large platter with the vegetables and sauce spooned over the top.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Serve with crusty bread or mashed potatoes.
Suggested side dishes:
Roasted vegetables or a simple green salad.
Troubleshooting advice:
If the beef is tough, it may need to be cooked longer. Check the internal temperature with a meat thermometer to ensure it reaches at least 145°F.
Food safety advice:
Make sure to cook the beef to an internal temperature of at least 145°F to ensure it is safe to eat.
Food history:
Bosnian pot roast is a traditional dish from Bosnia and Herzegovina, typically made with beef or lamb and a variety of vegetables.
Flavor profiles:
Savory, rich, and hearty.
Serving suggestions:
Serve the pot roast with a glass of red wine for a complete meal.
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Region: Bosnian