Imported from Instagram

Famous Beef Pot Roast

Name: Famous Beef Pot Roast
Prep time: 20 min
Cook time: 198 min
Total time: 218 min
Yield: 6 servings
Cuisine: American
Ingredients: 2.25 lb Boneless beef chuck roast; 3 Garlic cloves (Minced); 1 Yellow onion (Medium; diced); 3 Carrots (Peeled; amount based on the author's stated count); Parsley (Minced; amount not stated); Thyme (Amount not stated; washed); Baby gold potatoes (Amount not stated; washed); 4 cup Beef broth; 2 tbsp Tomato paste; 3 tbsp Butter (Real butter); 0.5 cup Red cooking wine (Source gives a range of 1/2–1 cup); Kinder's cowboy butter seasoning (Amount not stated; source also spells this as “kunders” in the steps); White pepper (To taste; amount not stated); Beef bouillon (To taste; used to season the roast and broth)

Recipe by JENN 🌹✨ @jennseatz_ · Instagram

Imported by Yev Postnov on SeeMeCook

Boneless chuck roast is seared and braised with vegetables, herbs, beef broth, red cooking wine, and butter until tender enough to shred. The author serves it over mashed potatoes.

6 servings218 minAmerican

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Ingredients

2.25 lb Boneless beef chuck roast
3 Garlic cloves (Minced)
1 Yellow onion (Medium; diced)
3 Carrots (Peeled; amount based on the author's stated count)
Parsley (Minced; amount not stated)
Thyme (Amount not stated; washed)
Baby gold potatoes (Amount not stated; washed)
4 cup Beef broth
2 tbsp Tomato paste
3 tbsp Butter (Real butter)
0.5 cup Red cooking wine (Source gives a range of 1/2–1 cup)
Kinder's cowboy butter seasoning (Amount not stated; source also spells this as “kunders” in the steps)
White pepper (To taste; amount not stated)
Beef bouillon (To taste; used to season the roast and broth)

Steps

1
Wash and peel the carrots. Wash the potatoes and thyme. Dice the onion and mince the garlic.
2
Season both sides of the chuck roast with the cowboy butter seasoning, white pepper, and beef bouillon.
3
Cook the roast in a pan over medium heat for 4 minutes on each side, until it develops a crust. Remove it from the pan and set aside.
4
In the same pan, add the diced onion and sauté for 4 minutes.
5
Add the minced garlic and sauté until fragrant.
6
Add the tomato paste and mix it well with the onion and garlic.
7
After 2 minutes, add the red cooking wine. Reduce it over medium heat for 3 minutes.
8
Add the beef broth and scrape the bottom of the pan to loosen the browned flavor.
9
Taste the broth and season as needed. The author notes adding more beef bouillon for salt.
10
Return the roast to the pan. Add the carrots, baby gold potatoes, thyme, and butter.
11
Cover and cook in the oven at 350°F (175°C) for 3 hours.
12
When the pot roast comes out of the oven, remove as much oil as possible, then shred the roast.
13
Serve the shredded roast over mashed potatoes. The source does not provide a mashed-potato recipe.

Notes

Parsley is listed in the ingredients but the instructions do not say when or how to use it. Mashed potatoes are named as the serving base but no ingredients or preparation are provided. Amounts for potatoes, thyme, parsley, and seasonings are not specified.