Ingredients:
- 3 lb chuck roast or shoulder cut
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 2 tbsp all-purpose flour or cassava flour
- 1/2 cup red wine
- 2 cups beef broth
- 2 lb small yellow potatoes
- 1 lb carrots, cut into chunks
- 2 bay leaves
- Fresh parsley or cilantro, for garnish
- Fresh thyme sprigs
Preparation:
Start by seasoning the chuck roast generously with salt and pepper on all sides. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the roast for about 15 minutes, turning occasionally, until deeply browned on all sides. Transfer the roast to a plate and set aside.
In the same pot, add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 2-3 minutes. Stir in the tomato paste, followed by the flour, ensuring it absorbs the remaining oil. Pour in the red wine, whisking continuously to combine, and let it simmer for 1-2 minutes to reduce slightly. Add the beef broth, bay leaves, and a few sprigs of fresh thyme, stirring to incorporate.
Return the seared roast to the pot, nestling it into the liquid. Arrange the potatoes and carrots around the meat. Cover the pot and transfer it to a preheated oven at 350°F (175°C). Let it cook for 2 1/2 to 3 hours, or until the meat is fork-tender and the vegetables are soft.
Once done, remove the pot from the oven and let it rest for 10 minutes. Garnish with fresh parsley or cilantro before serving. This classic pot roast is perfect for a cozy family dinner, offering rich flavors and melt-in-your-mouth tenderness.
Enjoy this comforting dish that’s sure to become a staple in your recipe collection!
