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Bready or Not: Classic Pot Roast

This is a classic stove-to-oven pot roast with beef, potatoes, and all the fixings. It takes about 3 hours total. Leftovers, of course, are wonderful heated up in a smaller pot over the next day or two. Modified from Taste of Home February-March 2015.
Cook Time3 hours
Course: Main Course
Cuisine: American
Keyword: beef
Author: Beth Cato

Equipment

  • large oven-safe Dutch oven or pot with lid

Ingredients

  • 3-4 pound chuck roast tied
  • 2 teaspoons pepper
  • 1 1/2 teaspoons salt plus another 1/2 teaspoon
  • 2 Tablespoons canola oil
  • 2 medium onions cut into 1-inch pieces
  • 3 garlic cloves minced
  • 2 Tablespoons celery flakes
  • 1/4 cup tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup dry red wine or reduced-sodium beef broth
  • 1 can reduced-sodium beef broth
  • 1 1/2 pound small red potatoes cleaned and quartered
  • 1 1/2 cups baby carrots
  • 1/2 Tablespoon apple cider vinegar
  • dried parsley

Instructions

  • Preheat oven at 325 degrees. Dry roast and sprinkle with the pepper and 1 1/2 teaspoons salt on both sides.
  • In a large pot on the stove, heat the oil. Add the roast and brown on all sides. Set meat aside.
  • Add onions, garlic, and remaining salt to the pot. Cook over medium heat, stirring often, 8-10 minutes, until browned. Add celery flakes, tomato paste, thyme, and bay leaves, stirring in for about a minute.
  • Add wine (or extra broth) and stir to loosen browned bits from pan. Add the can of broth. Return roast to the pan. Arrange vegetables around the roast while bringing the pot to a boil. Once that mark is reached, turn off burner and carefully transfer pot to oven. Cover and bake for 2 to 2 1/2 hours, until meat is fork-tender.
  • Pull pot from oven. Carefully remove meat and vegetables to a platter. Discard bay leaves and skim any fat from the top of the liquids. Bring pot to a boil again, cooking for 10-12 minutes, until liquid is reduced by half. (While this is going on, prepare meat by removing string and slicing or cutting into chunks.) Add vinegar and parsley to the pot. Add more salt and vinegar to taste.
  • Serve meat, potatoes, and veggies with sauce. Any leftovers are great reheated on the stove over the next day or so.

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