Recipe courtesy of Mary Berg
Classic Pot Roast
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 538
- Total Fat
- 28
- Saturated Fat
- 11
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 39
- Cholesterol
- 136
- Sodium
- 1023
- Total: 4 hr 30 min
- Active: 45 min
Ingredients
One 3.3- to 3.7-pound (1.5- to 1.7-kilogram) chuck or sirloin tip roast
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
4 large carrots, peeled and cut into large chunks
4 medium yellow potatoes, quartered
2 small yellow onions, peeled and cut into 6 wedges
3 cloves garlic, minced
4 sprigs thyme
1/2 cup (125 milliliters) dry red wine
2 tablespoons Worcestershire sauce
2 to 3 cups (500 to 750 milliliters) low-sodium beef broth
2 tablespoons finely chopped parsley
Directions
- Heat your oven to 275 degrees F.
- Place a Dutch oven over medium-high heat and dry off the outside of the roast with paper towels. In a small bowl, combine the flour, garlic powder, onion powder and smoked paprika with 2 teaspoons salt and 1 teaspoon pepper. Evenly scatter the seasoned flour over the roast, pressing to adhere. Add the oil to the pot and sear the roast until golden brown all over, 3 to 4 minutes per side. Remove the roast to a rimmed baking sheet or large bowl to catch any juices and set aside.
- Turn the heat down to medium, add in the butter, carrots, potatoes, onions and season with salt and pepper. Cook, stirring occasionally, just until the vegetables begin to pick up a little color, 3 to 5 minutes. Stir in the garlic and thyme, cook for 30 seconds, then deglaze the pan with the wine and Worcestershire sauce, scraping the bottom to remove any stuck-on bits.
- Add the roast back into the pot and pour in enough of the beef broth to come halfway up the roast. Bring to a simmer then cover with a tight-fitting lid and transfer to the oven until the roast is fork tender, 3 to 3 1/2 hours. When tender, remove the sprigs of thyme and set the roast aside for 10 to 15 minutes to rest.
- Serve from the pot scattered with parsley or carefully transfer the roast to a shallow serving dish along with the vegetables and serve with the braising liquid as a gravy.