Ingredients with Measurements:
- 3-4 pound beef chuck roast
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 teaspoon dried thyme
- 4 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Heat vegetable oil in a Dutch oven or large oven-safe pot over medium-high heat.
3. Season the beef roast with salt and pepper on all sides.
4. Sear the beef roast in the hot oil until browned on all sides, about 5-7 minutes per side.
5. Remove the beef roast from the pot and set aside.
6. Add the chopped onion to the pot and sauté until softened, about 5 minutes.
7. Add the minced garlic and sauté 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 dried thyme.
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 to the preheated oven.
12. Cook for 2-3 hours, or until the beef is fork-tender.
13. Remove the pot from the oven and add the chopped carrots and potatoes.
14. Return the pot to the oven and cook for another 30-45 minutes, or until the vegetables are tender.
15. Remove the pot from the oven and let the roast rest for 10-15 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 3-4 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 22g
- Protein: 38g
- Sodium: 600mg
Substitutions for ingredients:
- You can use any type of beef roast for this recipe, such as brisket or rump roast.
- If you don't have red wine, you can use beef broth or water instead.
- You can use any type of root vegetables, such as parsnips or turnips, instead of carrots and potatoes.
Variations:
- Add chopped celery and mushrooms to the pot for extra flavor.
- Use a slow cooker instead of the oven for a hands-off cooking method.
- Add a can of diced tomatoes for a slightly different flavor.
Tips and tricks:
- Make sure to sear the beef roast well before cooking to develop a rich flavor.
- Let the roast 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:
- Store leftover pot roast in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
- Reheat the pot roast in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pot roast on a large platter with the vegetables arranged around the edges.
Garnishes:
- Garnish with fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side of crusty bread or mashed potatoes.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Creamed spinach
Troubleshooting advice:
- If the beef roast is tough, it may need to cook for longer.
- If the vegetables are not cooked through, return the pot to the oven and cook for another 10-15 minutes.
Food safety advice:
- Make sure to cook the beef roast to an internal temperature of at least 145°F to ensure it is safe to eat.
Food history:
- Pot roast is a classic American dish that dates back to the early 19th century.
Flavor profiles:
- This pot roast is savory and rich, with a deep beefy flavor and hints of red wine and thyme.
Serving suggestions:
- Serve with a glass of red wine or a cold beer.
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