Autumn Pot Roast

Ingredients and Weight:

• Beef chuck roast (3-4 pounds)
• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Onions (2 large, chopped)
• Carrots (4 large, chopped)
• Celery (3 stalks, chopped)
• Garlic (4 cloves, minced)
• Beef broth (3 cups)
• Red wine (1 cup)
• Worcestershire sauce (2 tablespoons)
• Dried thyme (1 teaspoon)
• Dried oregano (1 teaspoon)
• Bay leaves (2)

Preparation Time:

15 minutes

Cooking Time:

3-4 hours

Difficulty Level:

2 out of 5 (simple)

Preparation Method Steps:

1. Preheat oven to 325°F (160°C).
2. Season the beef roast with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium heat.
4. Brown the roast on all sides for 5-7 minutes per side.
5. Remove the roast from the pot and set aside.
6. Add the onions, carrots, and celery to the pot and cook until softened about 5-7 minutes.
7. Stir in the garlic and cook for 1 minute more.
8. Return the roast to the pot and add the beef broth, red wine, Worcestershire sauce, thyme, oregano, and bay leaves.
9. Bring to a simmer.
10. Cover and cook in the preheated oven for 3-4 hours, or until the meat is tender and easily shredded.
11. Remove the roast from the pot and let rest for 15 minutes before shredding.

Nutritional Information:

• Calories: 350 per serving
• Fat: 20g
• Protein: 35g
• Carbohydrates: 20g

Dish Characteristics:

• Tender and juicy beef roast
• Flavorful vegetables
• Rich and savory gravy

User Comments:

• "This pot roast is absolutely delicious! The meat is so tender and flavorful, and the gravy is perfect."
• "The combination of red wine and Worcestershire sauce gives this pot roast a unique and delicious taste."
• "This is a classic dish that's perfect for a special occasion. It's easy to make and always a crowd-pleaser."

Special Precautions and Tips:

• Be sure to use a good quality, grass-fed beef roast for the best flavor.
• If you don't have red wine, you can substitute with beef broth.
• The cooking time may vary depending on the size of the roast. Check the internal temperature of the meat before removing it from the oven. It should reach 145°F (63°C) for medium-rare.
• Let the pot roast rest before shredding to allow the juices to redistribute throughout the meat.