Ingredients and Weight:
- 4 lbs boneless beef chuck roast
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 cup dry red wine
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
20 minutes
Cooking Time:
3-4 hours
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius).
- Season the beef roast with salt and pepper.
- Heat the olive oil in a large Dutch oven or roasting pan.
- Brown the beef roast on all sides over medium-high heat.
- Remove the beef roast from the pan and set aside.
- Add the carrots, celery, onions, and garlic to the pan.
- Saute the vegetables until softened, about 5 minutes.
- Add the beef broth, red wine, thyme, oregano, salt, and pepper to the pan.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Return the beef roast to the pan and cover.
- Roast in the preheated oven for 3-4 hours, or until the beef is tender.
- Remove from oven and let rest for 15 minutes before slicing and serving.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Protein: 30 grams
- Carbohydrates: 15 grams
Dish Characteristics:
- Tender and flavorful beef roast
- Rich and savory gravy
- Autumnal flavors of carrots, celery, and onions
User Comments:
- "This is the best pot roast I've ever had! The beef was so tender and the gravy was delicious."
- "I love the combination of flavors in this dish. The carrots, celery, and onions add a nice sweetness to the gravy."
- "This is a great dish for a fall dinner party. It's easy to make and always impresses my guests."
Special Precautions and Tips:
- If you don't have dry red wine, you can substitute with beef broth or vegetable broth.
- If the roast is not browning evenly, turn it occasionally during the roasting process.
- Let the roast rest for 15 minutes before slicing to allow the juices to redistribute.
