Pot Roast

A hearty and comforting classic featuring tender, slow-braised beef roast served with rich gravy, surrounded by carrots, potatoes, and pearl onions. Perfect for a family dinner or cozy Sunday meal.

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Ingredients:

For the Roast:

• 1.5–2 kg beef chuck roast

• 2 tbsp olive oil

• 2 tsp salt

• 1 tsp black pepper

• 2 tsp dried thyme

• 2 garlic cloves, minced

• 2 tbsp tomato paste

• 500ml beef broth

• 250ml red wine (or additional broth)

• 2 tbsp all-purpose flour (for thickening gravy, optional)

For the Vegetables:

• 4 large carrots, cut into chunks

• 600g baby potatoes (or quartered large potatoes)

• 200g pearl onions, peeled

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Instructions:

1. Sear the Roast
   Pat the beef roast dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove and set aside.
2. Build the Base
   In the same pot, add garlic and tomato paste, cooking briefly until fragrant. Deglaze with red wine, scraping up browned bits. Stir in beef broth and thyme. Return the roast to the pot.
3. Add Vegetables & Braise
   Add carrots, potatoes, and pearl onions around the roast. Cover with lid and braise in a preheated oven at 160°C (325°F) for 3–4 hours, or until the meat is fork-tender.
4. Make the Gravy
   Transfer roast and vegetables to a serving plate. For thicker gravy, whisk flour with a few tablespoons of cooking liquid, then stir back into the pot and simmer until thickened.
5. Serve
   Slice or shred the pot roast, plate with carrots, potatoes, and pearl onions, and spoon gravy generously over the top.

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Nutrition (per serving):

• Calories: 720 kcal

• Carbohydrates: 38 g

• Fat: 36 g

• Protein: 54 g