Slow-Braised Pot Roast
Give Slow-Braised Pot Roast about 3 hr 30 min; most of that is cooking time, and it makes 6 servings. Beef chuck roast, carrots and Yukon Gold potatoes carry the flavour. The cooking is mostly roasting and braising. With 42 g of protein per serving (about 480 calories), it is a filling option.
- Total time
- 3 hr 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
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Ingredients
For 6 servings
- 1½ kgbeef chuck roast
- 4carrots
- 6Yukon Gold potatoes
- 2yellow onions
- 3 stalkscelery
- 500 mlbeef broth
- 2 tbsptomato paste
- 4 clovesgarlic
- 4 sprigsfresh thyme
- 2 tbspolive oil
- 2 tspsalt
- 1 tspblack pepper
Instructions
- Season the beef chuck roast generously with salt and black pepper. Heat olive oil in a large Dutch oven over high heat and sear the roast on all sides until deeply browned, about 3 minutes per side. Remove and set aside.
- Reduce heat to medium. Add the chopped yellow onion, celery stalks, and garlic cloves. Cook until softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute.
- Return the roast to the pot. Add beef broth and fresh thyme. Bring to a simmer, then cover and transfer to an oven preheated to 160C. Cook for 2 hours.
- Add the carrots cut into chunks and quartered Yukon gold potatoes around the roast. Cover and return to the oven for another 1 hour until the meat is fork-tender and vegetables are cooked through.
- Remove roast and vegetables to a serving platter. Skim fat from the braising liquid and reduce on the stovetop for 5 minutes. Slice the roast and serve with vegetables and pan gravy.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 42 g
- Fat
- 22 g
- Carbs
- 26 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- In cookbook: Comfort Food Classics
