A hearty and flavorful pot roast cooked in a Dutch oven, perfect for family dinners and gatherings.
Preparation time
20min
Cooking time
3h
Ingredients
6 Servings
- 2 bay leaves
- 2 cups beef broth
- 1.5 kg beef chuck roast
- 1 tsp black pepper
- 4 carrots
- 3 celery stalks
- 4 garlic cloves
- 2 tbsp olive oil
- 1 onion
- 1 cup red wine
- 2 tsp salt
- 1 tsp thyme
- 2 tbsp tomato paste
Directions
Step 1
Preheat your oven to 160°C (325°F).
Step 2
Season the beef chuck roast with salt and black pepper on all sides.
Step 3
Heat the olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
Step 4
In the same Dutch oven, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Step 5
Add the minced garlic and cook for another 1-2 minutes.
Step 6
Stir in the tomato paste and cook for 1 minute.
Step 7
Pour in the beef broth and red wine, stirring to combine. Add the bay leaves and dried thyme.
Step 8
Return the roast to the Dutch oven. Cover with a lid and place in the preheated oven.
Step 9
Cook for about 3 hours, or until the meat is tender and easily pulls apart with a fork.
Step 10
Remove the bay leaves before serving. Serve the pot roast with the cooked vegetables and sauce.