Dinner for 6
Beef Pot Roast
Beef chuck braises with wine, broth, herbs, potatoes, carrots, onion, and garlic until tender in a covered Dutch oven.
$6.12per serving $$$$
255 minstart to table
6servings
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 4 1/2 lb boneless beef chuck roast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large sweet onion
- 5 cloves garlic
- 1 cup dry red wine
- 3 cups beef broth low sodium
- 1 lb potatoes
- 4 large carrots
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 dried bay leaves
Steps
- Heat the oven to 325 F and season the roast with salt and pepper.
- Heat the oil and butter in a large Dutch oven over medium-high heat, then brown the roast for 10 minutes.
- Add the onion and garlic, cook for 5 minutes, then pour in the wine and broth.
- Add the rosemary, thyme, bay leaves, potatoes, and carrots, then cover the Dutch oven.
- Braise for 3 hours 45 minutes, adding the vegetables after 2 hours 45 minutes, until the beef reaches 160 F and is tender.
Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.
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