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CLASSIC BEEF POT ROAST

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CLASSIC BEEF POT ROAST
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Prep Time: 30 mins | Cook Time: 4 hrs | Total Time: 4 hrs 30 mins | Yield: 4 to 6 servings

My favourite pick-me-up meal – a classic pot roast in a rich stock with hearty vegetables, potatoes, and fresh herbs. If you find yourself craving comfort, this melt in your mouth Beef Pot Roast will surely soothe you.

INGREDIENTS

3 to 4 pounds bottom round, chuck roast or brisket cut

2 tbsp canola oil

2 tbsp unsalted butter

1 yellow onion, ½-inch dice

3 medium carrots, peeled and chopped

3 stalks celery, trimmed and chopped

1 pound small yellow potatoes

3 cloves garlic

¼ c. all-purpose flour

1 c. red wine

2 (10-oz.) cans beef consummé

2 tsp Italian seasoning

1 pinch red pepper flakes

1 large spring fresh rosemary

How to make Classic Beef Pot Roast

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: With salt and pepper, liberally season both sides roast.

Step 3: Over high heat, heat a Dutch oven. Add in the oil and butter. Once the butter has melted and hot, add the roast to the Dutch oven fat side-down and sear for about 3 minutes. Flip and continue to sear the other side for another 3 minutes. And 2 minutes each short side. Transfer the seared roast to a plate.

Step 4: To the same pan, add the onion, celery, and carrots. Saute for about 2 to 3 minutes before you sprinkle the flour over the veggies. Stir the veggies to coat with the flour.

Step 5: Adjust the heat to low, then add the wine to the pan. Stir well. Add the beef consummé and mix well until incorporated. Note that the liquid thickens as it reduces.

Step 6: To the pan, add in the potatoes, garlic, Italian seasoning, and red pepper flakes. Put the roast back to the pan fat side down along with any drippings. Top the roast with a rosemary sprig. Make sure that the roast is sitting in the sauce.

Step 7: Cover and put the Dutch oven on the bottom third rack of the oven. Cook for about 3 ½ hours for a 3 pounds roast. Or up to 4 hours for over 3 pounds roast until fork-tender.

Step 8: Over the potions of the vegetables and sauce, serve a piece of pot roast.

Step 9: You can simmer the sauce over low heat for about 5 minutes to thicken the sauce but take the roast out of the pan first. Lightly skim any oil or fat on the top with a slice of bread. Or refrigerate, then skim off the fat after it solidifies if serving later.

NOTES:

Substitute the beef consummé with beef stock if desired.

For a gluten-free version, use 1/8 cup corn starch instead of flour.

CLASSIC BEEF POT ROAST

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 to 4 pounds bottom round, chuck roast or brisket cut
  • 2 tbsp canola oil
  • 2 tbsp unsalted butter
  • 1 yellow onion, ½-inch dice
  • 3 medium carrots, peeled and chopped
  • 3 stalks celery, trimmed and chopped
  • 1 pound small yellow potatoes
  • 3 cloves garlic
  • ¼ c. all-purpose flour
  • 1 c. red wine
  • 2 (10-oz.) cans beef consummé
  • 2 tsp Italian seasoning
  • 1 pinch red pepper flakes
  • 1 large spring fresh rosemary
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Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: With salt and pepper, liberally season both sides roast.

Step 3: Over high heat, heat a Dutch oven. Add in the oil and butter. Once the butter has melted and hot, add the roast to the Dutch oven fat side-down and sear for about 3 minutes. Flip and continue to sear the other side for another 3 minutes. And 2 minutes each short side. Transfer the seared roast to a plate.

Step 4: To the same pan, add the onion, celery, and carrots. Saute for about 2 to 3 minutes before you sprinkle the flour over the veggies. Stir the veggies to coat with the flour.

Step 5: Adjust the heat to low, then add the wine to the pan. Stir well. Add the beef consummé and mix well until incorporated. Note that the liquid thickens as it reduces.

Step 6: To the pan, add in the potatoes, garlic, Italian seasoning, and red pepper flakes. Put the roast back to the pan fat side down along with any drippings. Top the roast with a rosemary sprig. Make sure that the roast is sitting in the sauce.

Step 7: Cover and put the Dutch oven on the bottom third rack of the oven. Cook for about 3 ½ hours for a 3 pounds roast. Or up to 4 hours for over 3 pounds roast until fork-tender.

Step 8: Over the potions of the vegetables and sauce, serve a piece of pot roast.

Step 9: You can simmer the sauce over low heat for about 5 minutes to thicken the sauce but take the roast out of the pan first. Lightly skim any oil or fat on the top with a slice of bread. Or refrigerate, then skim off the fat after it solidifies if serving later.

Notes

NOTES: Substitute the beef consummé with beef stock if desired. For a gluten-free version, use 1/8 cup corn starch instead of flour.