Pot Roast
, Serves 8
A Dutch-oven chuck roast braised low and slow in red wine and broth with potatoes, carrots and celery.
| prepPreheat oven to 300°F / 150°C | |||||||||
| 1 tbsp olive oil | Season roast with salt & pepper | Sear roast, 4 min per side | Arrange onions around roast | Pour over broth, wine, garlic & herbs | Add bay leaf, bring to a simmer | Cover, braise 300°F / 150°C, 2 hrs | Add potatoes, carrots & celery | Cover, cook 2 hrs more until tender | Discard bay leaf, pull beef, serve |
| 3-4 lb / 1.4-1.8 kg beef chuck roast (or rump roast) | |||||||||
| salt & pepper | |||||||||
| 1 large yellow onion, chopped | |||||||||
| 475 ml beef broth, or as needed | |||||||||
| 240 ml red wine | |||||||||
| 4 cloves garlic, coarsely chopped | |||||||||
| 1/2 tsp dried rosemary | |||||||||
| 1/2 tsp dried thyme leaves | |||||||||
| 1 bay leaf | |||||||||
| 450 g baby potatoes | |||||||||
| 4 carrots, cut into 2-inch / 5 cm pieces | |||||||||
| 2 ribs celery, cut into 1 1/2-inch / 4 cm pieces | |||||||||
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