Ingredients and Weight:
- 3-4 pound chuck roast
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
3-4 hours in a slow cooker or 2-3 hours in a pressure cooker
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Season the chuck roast with salt and black pepper.
- Heat the olive oil in a large skillet over medium heat.
- Brown the chuck roast on all sides.
- Transfer the chuck roast to a slow cooker or pressure cooker.
- Add the chopped onion, carrots, celery, and garlic to the skillet and sauté until softened.
- Add the beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, salt, and pepper to the skillet. Bring to a simmer and pour over the chuck roast.
- Cover the slow cooker and cook on low for 3-4 hours or in a pressure cooker for 2-3 hours, or until the meat is tender.
Nutritional Information:
Per serving (1 cup):
- Calories: 350
- Protein: 30 grams
- Carbohydrates: 25 grams
- Fat: 15 grams
- Cholesterol: 80 milligrams
Dish Characteristics:
- Tender and flavorful chuck roast
- Sautéed vegetables that add sweetness and texture
- Rich and savory sauce
User Comments:
- "This pot roast was absolutely delicious! The meat was so tender and the vegetables were perfectly cooked."
- "I loved the combination of the red wine and Worcestershire sauce in the sauce. It gave the dish a really unique and rich flavor."
- "This is my go-to recipe for pot roast. It's easy to make and always turns out perfectly."
Special Precautions and Tips:
- If you don't have a slow cooker or pressure cooker, you can cook the pot roast in a Dutch oven in the oven at 325 degrees Fahrenheit for 2-3 hours, or until the meat is tender.
- If you don't have red wine, you can substitute with beef broth.
