Timmy24
Culinary Explorer
Hey everyone! I will share to you a mouthwatering Pot Roast recipe!
Whether it's a cozy night in or a gathering with loved ones, this dish is guaranteed to hit the spot! So, let's start cooking! ![Fork and knife with plate :fork_knife_plate: 🍽️](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f37d.png)
![Sparkles :sparkles: ✨](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/2728.png)
![Cut of meat :cut_of_meat: 🥩](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f969.png)
Serve and enjoy!![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
![Glowing star :star2: 🌟](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f31f.png)
![Fork and knife with plate :fork_knife_plate: 🍽️](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f37d.png)
![Sparkles :sparkles: ✨](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/2728.png)
![Cut of meat :cut_of_meat: 🥩](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f969.png)
INGREDIENTS:
- 4 pounds boneless chuck roast, excess fat trimmed
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons canola oil
- 1 medium sweet onion, cut into 1-inch wedges
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 cup dry red wine*
- 1 cup beef stock
- 3 large carrots, cut into 3-inch pieces
- 8 ounces cremini mushrooms
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 ½ pounds small Yukon gold potatoes
- 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS:
- Preheat oven to 325 degrees F.
- Season beef with 2 teaspoons salt and 3/4 teaspoon black pepper.
- Heat canola oil in a Dutch oven over medium high heat. Add beef and cook until evenly browned, about 5-6 minutes per side; set aside.
- Reduce heat to medium. Add onion, and cook, stirring frequently, until tender, about 5 minutes.
- Stir in tomato paste and garlic until fragrant, about 1 minute.
- Stir in wine and beef stock, scraping any browned bits from the bottom of the Dutch oven.
- Stir in carrots, mushrooms, thyme and rosemary; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer. Top with beef.
- Place into oven, covered, and bake for 2 hours. Uncover and add potatoes; place into oven, covered, and bake until beef is fork-tender, about 1 hour to 1 hour and 30 minutes.
- Let stand 15 minutes. Remove beef from the Dutch oven; shred, using two forks.
- Serve beef, potatoes, carrots and mushrooms with juices immediately, garnished with parsley, if desired.
NOTES
*Beef stock can be used for red wine as a non-alcoholic substitute.Serve and enjoy!