Sunday Pot Roast
Dinner · American
A whole chuck roast braised low and slow with carrots and potatoes until it falls apart at the touch of a fork.
Recipe code R9FS27 · enter it in Anychef
Ingredients
- 3 lbs beef roast
- 4 carrots
- 1.5 lbs potatoes
- 1 onion
- 3 cups beef stock
- 2 tbsp tomato paste
- 3 cloves garlic
- 2 sprigs thyme
- 2 bay leaves
- 2 tbsp vegetable oil
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Save this recipeInstructions
- Step 1 of 7
Preheat the oven to 325°F. Pat the roast dry and season all over with salt and pepper.
- Step 2 of 7
Heat the oil in a large Dutch oven over medium high heat and sear the roast on all sides until deeply browned, about 8 minutes total.
- Step 3 of 7
Remove the roast, add the quartered onion, and cook for 2 minutes, then stir in the tomato paste and smashed garlic for 1 minute.
- Step 4 of 7
Pour in the beef stock, add the thyme and bay leaves, and return the roast to the pot.
- Step 5 of 7
Cover and braise in the oven for 60 minutes, then tuck the chunked carrots and potatoes around the meat.
- Step 6 of 7
Cover again and braise until the beef shreds easily with a fork, checking at 15 minute intervals.
- Step 7 of 7
Rest the roast for 10 minutes, then slice or shred and serve with the vegetables and pan juices spooned over.
