Classic Slow-Cooked Pot Roast
Habib Ur Rehman Abbasi cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A tender beef pot roast cooked slowly with aromatic vegetables in a rich, savory sauce. The roast should become fork-tender, with deeply flavored juices pooling around the meat.
- Time
- 3 hours 55 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 12 g
- 2 g
- 25 g
- 150 g
- 240 g
- 120 g
- 12 g
- 35 g
- 240 g
- 480 g
- 4 g
- 1 g
- 8 g
Weights are estimates. Together, the ingredients weigh about 3.59 kg before cooking, which is about 600 g per serving.
Steps
Pat the chuck roast dry with paper towels. Season all over with the kosher salt and black pepper, pressing the seasoning onto the surface.
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the seasoned roast and sear it for about 4–5 minutes per side, turning with tongs, until a deep brown crust forms on all major surfaces. Transfer the roast to a plate.
Add the onion, carrots, and celery to the same pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the browned bits on the bottom loosen.
Add the garlic and tomato paste. Stir continuously for about 1 minute, until the garlic is fragrant and the tomato paste darkens slightly.
Pour in the red wine. Scrape the bottom of the pot thoroughly with a wooden spoon to deglaze it, then simmer for 2–3 minutes, until the wine reduces slightly.
Pour in the beef broth. Add the thyme and bay leaves, then return the seared roast and any accumulated juices to the pot. The liquid should come about one-third to halfway up the sides of the meat, not fully cover it.
Bring the liquid to a gentle simmer. Cover the Dutch oven and transfer it to an oven preheated to 325°F (160 °C) (165°C (325 °F)). Cook for about 2½ hours.
Add the potatoes around the roast. Cover the pot again and continue cooking for 45–60 minutes, until the potatoes are tender and the beef is easily pierced and pulled apart with a fork. The roast will generally be most tender around 195–205°F (91–96 °C) (90–96°C (194–205 °F)) internally.
Remove the roast and vegetables from the pot. Discard the thyme stems and bay leaves. Taste the cooking liquid and adjust the salt and pepper; simmer it uncovered briefly if a thicker sauce is desired.
Rest the roast for 10–15 minutes, then slice or shred it against the grain. Spoon the rich cooking sauce over the beef and vegetables, and garnish with the chopped parsley before serving.
Notes
The source identifies the dish as pot roast but does not provide a written recipe, ingredient quantities, or complete instructions. The ingredient list and method are a conventional reconstruction. For food safety, cook until the beef is fully tender; tough chuck roast usually needs additional covered cooking rather than less.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 744
- Protein
- 50 g
- Carbs
- 37 g
- Fat
- 41 g
- Fiber
- 6 g
Where the calories come from
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