Description
A hearty and flavorful pot roast slow-cooked with vegetables, red wine, and herbs, perfect for a comforting family meal.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 tablespoon olive oil
- 2 large onions, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 3 celery stalks, chopped
- 1 cup red wine
- 2 cups beef broth
- 1 (14.5 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon dried rosemary
- 1 tablespoon 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. Season the beef with salt and pepper, then sear on all sides until browned. Remove and set aside.
- Add onions and garlic to the pot; sauté until onions are translucent, about 5 minutes.
- Add carrots and celery; cook for an additional 5 minutes.
- Stir in red wine, scraping up browned bits from the pot.
- Return the beef to the pot and add beef broth, crushed tomatoes, tomato paste, rosemary, and thyme. Bring to a simmer.
- Cover and transfer to the oven; roast for 3 to 4 hours, until beef is tender and shreds easily.
- Let the roast rest before slicing. Serve with vegetables and gravy.
Notes
Pair with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
