Classic Pot Roast

Name: Classic Pot Roast
Prep time: 5 min
Cook time: 3 h 20 min
Total time: 3 h 25 min
Ingredients: 3 lb chuck roast, shoulder cut; table salt and black pepper, (to taste); 2 tbsp olive oil; 1 onion, (chopped); 3 cloves garlic, (minced or pressed); 1 tbsp tomato paste; 2 tbsp all-purpose flour, GF flour, cassava flour* ((see note of GF and Whole30)); 1/2 cup red wine; 2 cups beef broth; 2 lb small yellow potatoes; 1 lb carrots, (chunks); 2 bay leaves; fresh parsley or cilantro; fresh thyme

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Prep Time: 5 minutes

Cook Time: 200 minutes

Total: 205 minutes

Servings: 6

Author : Silvia Dunnirvine

beef chuck roast

Instructions

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Step 1

Start by seasoning the beef well, on all sides with salt and pepper.

Step 2

In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate.

Step 3

To the grease left in the pot, add in onions and garlic and saute until onions are translucent (about 2-3 minutes). Then stir in the tomato paste, then flour. At this point the flour will absorb all the oil/ moisture. Add the wine, stir and allow the wine to reduce (1-2 minutes). Add beef broth, a few sprigs of fresh thyme and bay leaves.

Step 4

Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 1/2 to 3 hours.

Step 5

When done, garnish with fresh parsley or cilantro and serve.

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