This delicious and tender pot roast is perfect for a comforting family dinner. It's full of flavor and easy to make.
Ingredients
- 3 pounds beef chuck roast boneless
- 2 tablespoons olive oil extra virgin
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
- 4 cups beef broth low sodium
- 4 cloves garlic minced
- 1 cup red wine dry
- 2 onions sliced
- 4 carrots cut into chunks
- 4 potatoes peeled and quartered
- 2 tablespoons tomato paste
Instructions
- Preheat your oven to 275°F (135°C).
- Season the beef chuck roast with salt and black pepper.
- In a large oven-proof pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned.
- Remove the roast and set aside. In the same pot, add onions, carrots, and potatoes; cook for about 5 minutes.
- Add garlic and cook for another minute, then stir in the tomato paste.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Place the roast back in the pot. Pour in the beef broth, ensuring the roast is mostly covered.
- Cover the pot and place it in the preheated oven. Cook for about 4 hours or until the meat is tender.
- Remove from the oven and let the roast rest for 10 minutes before serving.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 25gProtein: 45gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 120mgSodium: 800mgPotassium: 1500mgFiber: 4gSugar: 4gVitamin A: 8000IUVitamin C: 15mgCalcium: 80mgIron: 4mg