Oven Pot Roast

Ingredients and Weight:

• Beef chuck roast (3-4 pounds)
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 celery sticks, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

3-4 hours

Difficulty Level:

2/5 (Simple)

Preparation Method Steps:

1. Preheat oven to 325°F (160°C).
2. In a large bowl, combine the beef roast with the onion, carrots, celery, garlic, beef broth, red wine (if using), Worcestershire sauce, soy sauce, thyme, rosemary, salt, and pepper.
3. Toss to coat evenly.
4. Transfer the mixture to a large Dutch oven or roasting pan.
5. Cover and roast for 3-4 hours, or until the meat is tender and falls apart easily.

Nutritional Information:

• Calories: 400 per serving
• Protein: 35 grams per serving
• Fat: 20 grams per serving
• Carbohydrates: 25 grams per serving

Dish Characteristics:

• Tender and flavorful beef
• Rich and savory broth
• Warm and comforting meal

User Comments:

• "Best pot roast I've ever had! The meat was so tender and the broth was amazing."
• "This is a perfect recipe for a cold winter day. It's easy to make and smells divine."
• "I added some potatoes and peas to the pot, and it was a complete meal in one."

Special Precautions and Tips:

• Use a good quality beef roast for the best flavor.
• If you don't have red wine, you can substitute with additional beef broth.
• The cooking time may vary depending on the size of the roast.
• Serve the pot roast with mashed potatoes, roasted vegetables, or a crusty bread.