Braised Beef Pot Roast


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Servings: 6
2hrs 50mins
  • 2 lbs beef chuck roast
  • 1 tablespoon olive oil
  • 2 large onions, cut in eighths
  • 8 carrots, cut in 2-inch pieces
  • 4 celery ribs, cut in 2-inch pieces
  • 1 cup red wine
  • 1 1⁄2 cups beef stock
  • 1 bay leaf
  • 1⁄2 teaspoon dried thyme
  • salt and pepper
  • Trim the fat from the beef. Cut a piece of kitchen string about 4 times the length of the roast and tie it around the roast at regular intervals along it's length. In a large dutch oven, heat oil over moderately high heat. Brown beef all over, turning it with a long-handled fork, about 10 minutes. Transfer to a plate. Add vegetables to the pan and saute, stirring frequently, about 7 minutes or until browned and slightly softened. Transfer the vegetables to a plate. Return roast to pot with wine, stock, herbs, and salt and pepper. Stir to blend. Cover and simmer gently, turning beef every 30 minutes, about 2 hours. Return the vegetables to the pot, cover, and continue to cook about 15 minutes or until the beef is very tender when pierced with a table fork. Discard bay leaf. Transfer the beef to a chopping board and remove the strings. Slice the meat and serve with the vegetables and pot juices.

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