Perfect Pot Roast

American · Spring · 240 min · Serves 6 · By The Lesapor Kitchen

This classic pot roast is a comforting dish perfect for a family dinner during the spring. Slow-cooked to perfection, it is tender, juicy, and packed with flavor.

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 1 large onion, coarsely chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 4 sprigs fresh thyme
• 3 large carrots, cut into 2-inch pieces
• 1 pound baby potatoes

Method

1. Preheat your oven to 300°F (150°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef chuck roast with kosher salt and black pepper on all sides.
3. Brown the roast in the hot oil until deeply browned on all sides, about 4 minutes per side. Remove the roast from the pot and set aside.
4. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
5. Add the beef broth, red wine, and tomato paste. Stir to combine, scraping up any browned bits from the bottom of the pot.
6. Return the roast to the pot. Add the fresh thyme, carrots, and baby potatoes around the roast.
7. Cover the pot with a lid and place it in the preheated oven. Roast for 3 to 3.5 hours, or until the meat is tender and easily shreds with a fork.
8. Remove the pot from the oven and let it rest for 15 minutes before serving.