Classic Pot Roast

• 3 pounds beef chuck roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cups beef broth
• 1 cup red wine
• 4 cloves garlic, minced
• 1 onion, sliced
• 3 carrots, peeled and cut into chunks
• 3 celery stalks, cut into chunks
• 2 teaspoons dried thyme

Steps

1. 1 Preheat oven to 325°F.
2. 2 Season beef with salt and pepper. Heat oil in a large oven-safe pot over medium-high heat.
3. 3 Sear beef on all sides until browned, then remove and set aside.
4. 4 Add garlic, onion, carrots, and celery to the pot; cook until softened.
5. 5 Deglaze the pot with beef broth and red wine, scraping up any browned bits.
6. 6 Return beef to the pot, add thyme, cover, and transfer to the oven.
7. 7 Cook for 3 hours or until beef is tender. Check internal temperature reaches at least 165°F.
8. 8 Remove beef and let rest. Strain vegetables and thicken sauce if desired.

Nutrition

Tips

• Use a meat thermometer to ensure beef is cooked safely.
• For richer flavor, marinate the beef in red wine for a few hours before cooking.
• Substitute white wine if red isn't available.
• Add potatoes to the pot for extra heartiness.
• Carrots and celery can be swapped with other root vegetables.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop.

Serving Suggestions

• Serve with creamy mashed potatoes.
• Pair with a fresh green salad.
• Add horseradish cream for a zesty kick.
• Serve alongside crusty bread to soak up the sauce.

FAQ