Ingredients with Measurements:
- 3 lbs beef chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh parsley, chopped
- 4 garlic cloves, minced
- 1 onion, chopped
- 2 cups beef broth
- 1 cup red wine
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 2 tbsp cornstarch
- 2 tbsp cold water
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a small bowl, mix together olive oil, salt, pepper, thyme, rosemary, parsley, and minced garlic.
3. Rub the herb mixture all over the beef chuck roast, making sure to coat it evenly.
4. Heat a Dutch oven or large oven-safe pot over medium-high heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the herb-crusted beef chuck roast to the pot and sear on all sides until browned, about 5 minutes per side.
6. Pour in the beef broth and red wine, and add the chopped carrots and potatoes.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Roast for 2-3 hours, or until the beef is tender and falls apart easily.
9. Remove the pot from the oven and transfer the beef, carrots, and potatoes to a serving platter.
10. In a small bowl, whisk together cornstarch and cold water until smooth.
11. Pour the remaining liquid from the pot into a saucepan and bring to a simmer over medium heat.
12. Slowly whisk in the cornstarch mixture and continue to simmer until the sauce thickens, about 5 minutes.
13. Pour the sauce over the herb-crusted pot roast and serve.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or apple cider vinegar.
- Carrots and potatoes can be substituted with other root vegetables, such as parsnips or turnips.
Variations:
- Add chopped celery and bell peppers to the pot for extra flavor and nutrition.
- Use different herbs, such as oregano or sage, to change up the flavor profile.
- Add a can of diced tomatoes for a more tomato-based sauce.
Tips and tricks:
- Make sure to sear the beef chuck roast on all sides before roasting to lock in the juices and flavor.
- If the sauce is too thin, add more cornstarch and water mixture until desired thickness is reached.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with the vegetables arranged around the beef. Garnish with fresh herbs, such as thyme or rosemary.
Garnishes:
Fresh herbs, such as thyme or rosemary.
Pairings:
Serve with a side of crusty bread or mashed potatoes.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the beef is tough, it may need to be cooked for longer.
- If the sauce is too thick, add more beef broth or red wine to thin it out.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Pot roast is a classic American comfort food that dates back to the early 19th century.
Flavor profiles:
Savory, herbaceous, and rich.
Serving suggestions:
Serve as a main course for a family dinner or special occasion.
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