There are a lot of things that are considered classic… like classic cars, classic literature, classic music, classic films… well, you get the idea. However, all of that has nothing on this Classic Pot Roast. It outweighs them all when it comes to its outstanding class act-ness! Judging from what we know about this seasoned-to-perfection, quintessential chuck-of-a-pot-roast and it’s supporting cast of quality, tender baked veggies, you just can’t get any classier than this. Honestly, some may rate this Classic Pot Roast as typical, albeit maybe even a bit boring. But you can be full-on, guns-a-blazing assured that this proud-and-loud classic will always take center stage, making your meal far from a snooze fest. Wake up your next meal with a drive back to this never-boring classic and sing the praises of how everything old is never really old, it’s just new again! So classic!
Ingredients
- 3 pound chuck roast, shoulder cut
- salt, to taste
- black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced or pressed
- 1 tablespoon tomato paste
- 2 tablespoon all-purpose flour, gluten-free flour, or cassava flour
- 1/2 cup red wine
- 2 cups beef broth
- fresh thyme, to taste
- 2 bay leaves
- 2 pounds small yellow potatoes
- 1 pound carrots, cut into chunks
- fresh parsley or cilantro, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Season the chuck roast with the salt and the black pepper.
Step 3 –In a Dutch oven or heavy oven-proof pot, heat the olive oil.
Step 4 –Add the chuck roast to the olive oil and brown on all sides, about 15 minutes.
Step 5 –Transfer the chuck roast to a plate.
Step 6 –Add the onions and the garlic to the empty Dutch oven and sauté until the onions are translucent, about 2-3 minutes.
Step 7 –Add the tomato paste to the onion mixture and mix well.
Step 8 –Add the flour to the onion mixture and cook, mixing well, until it has absorbed the olive oil and the moisture becomes a light paste consistency.
Step 9 –Add the wine to the onion mixture and cook, stirring constantly, until the wine reduces, about 1-2 minutes.
Step 10 –Add the beef both, the thyme, and the bay leaves to the wine mixture and stir to combine.
Step 11 –Transfer the chuck roast to the sauce mixture.
Step 12 –Place the potatoes and the carrots around the chuck roast.
Step 13 –Cover the Dutch oven and bake until the chuck roast reaches an internal temperature of 145 degrees F, about 2 hours 30 minutes-3 hours.
Step 14 –Let the pot roast rest, about 5-10 minutes.
Step 15 –Garnish the pot roast with the thyme and the parsley.
