Grandma’s Slow-Braised Sunday Pot Roast with Herb-Infused Gravy
Ingredients:
3 pounds beef chuck roast
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
4 carrots, peeled and chopped
4 potatoes, cubed
3 celery stalks, chopped
2 cups beef broth
1 cup red wine
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon rosemary
2 bay leaves
Salt and black pepper to taste
Fresh parsley for garnish
Directions:
Preheat oven to 325°F (165°C).
Season the beef chuck roast generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat and sear the roast on all sides until browned.
Remove the roast and set aside.
In the same pot, sauté onion and garlic until fragrant and softened.
Stir in tomato paste, Worcestershire sauce, thyme, and rosemary.
Pour in red wine and beef broth, scraping up browned bits from the bottom of the pot.
Return the roast to the pot and add carrots, potatoes, celery, and bay leaves.
Cover and transfer to the oven. Cook for 3 to 3½ hours until the beef is fork tender.
Remove bay leaves and shred or slice the roast before serving.
Spoon the rich gravy over the meat and vegetables, then garnish with fresh parsley.
Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes
Kcal: 690 kcal | Servings: 6 servings