Ingredients and Weight:
- Beef chuck roast: 3 pounds
- Olive oil: 2 tablespoons
- Onion: 1 large (chopped)
- Carrots: 2 large (peeled and chopped)
- Celery: 2 large (chopped)
- Garlic: 3 cloves (minced)
- Red wine: 1 cup
- Beef broth: 3 cups
- Worcestershire sauce: 2 tablespoons
- Dried thyme: 1 teaspoon
- Dried rosemary: 1 teaspoon
- Salt and pepper to taste
Preparation Time:
20 minutes
Cooking Time:
2-3 hours
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Season the beef roast generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or braising pan over medium heat.
- Brown the beef roast on all sides, about 5 minutes per side.
- Remove the roast from the pan and set aside.
- Add the onion, carrots, celery, and garlic to the pan and cook until softened, about 5 minutes.
- Add the red wine and cook until reduced by half, about 5 minutes.
- Stir in the beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper.
- Return the beef roast to the pan and bring to a boil.
- Reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is tender.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 450
- Fat: 25 grams
- Protein: 30 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Rich and flavorful pot roast with tender beef and hearty vegetables
- Classic American comfort food suitable for all occasions
- Budget-friendly dish that feeds a crowd
User Comments:
- "This is the best pot roast I've ever had! The beef was so tender and juicy, and the vegetables were perfectly cooked."
- "I love the simplicity of this recipe. It's so easy to make, but it tastes like it took hours to prepare."
- "This is a perfect dish for a cold winter night. It warms you up from the inside out."
Special Precautions and Tips:
- If the pot roast is not tender after 3 hours of cooking, continue simmering for an additional 30 minutes and check for tenderness.
- Do not boil the pot roast as this will toughen the meat. Keep the heat low and simmer gently.
- If you don't have red wine, you can substitute another dark red liquid such as beef stock or pomegranate juice.
