Description
A comforting slow-cooked beef pot roast with vegetables, perfect for a hearty family meal.
Ingredients
Scale
- 3 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (165°C).
- Heat olive oil in a large Dutch oven over medium-high heat.
- Brown the beef roast on all sides, about 4-5 minutes per side.
- Remove the roast and add onion, carrots, celery, and garlic to the pot.
- Cook until vegetables are softened, about 5 minutes.
- Stir in tomato paste, thyme, salt, and pepper.
- Add beef broth and wine, then return the roast to the pot.
- Cover and bake for 2.5 to 3 hours, or until beef is tender.
- Serve with vegetables and pan juices.
Notes
Let the roast rest for 10 minutes before slicing. Adjust seasoning as needed. Leftovers can be refrigerated for up to 3 days.
Nutrition
- Calories: 450 kcal
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 10g
- Protein: 40g