World Flavors Cookbook

Classic Pot Roast

Sunday dinner staple across the Midwest and beyond; slow-braised comfort food featuring tender beef and root vegetables.

Cuisine: United States

Ingredients

• 3-4 lb chuck roast
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup flour
• 2 tbsp vegetable oil
• 2 onions, quartered
• 4 carrots, cut into chunks
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (or more broth)
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 lb potatoes, quartered

Instructions

1. Season roast with salt and pepper, then dredge in flour.
2. Heat oil in a large Dutch oven and sear roast on all sides until browned.
3. Remove meat and sauté onions, carrots, celery, and garlic for 5 minutes.
4. Deglaze the pan with wine or broth, scraping up browned bits.
5. Return meat to pan; add broth, Worcestershire, bay leaves, and thyme.
6. Cover and simmer on low heat (or 300°F oven) for 3-4 hours.
7. Add potatoes during the last 45 minutes of cooking.
8. Let meat rest before slicing; thicken juices for gravy if desired.