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Classic Pot Roast

Classic Pot Roast
Classic Pot Roast

Serves: 8

Prep Time: 15 minutes

Cook Time: 6 hours

  • 1 4-lbs. Certified Angus Beef ® chuck roast
  • 2 Tbsp. vegetable oil
  • 1 large yellow onion, peeled and cut in large pieces
  • 2 large carrots, peeled and cut in chunks
  • 2 stalks celery, cut in chunks
  • 4 sprigs thyme
  • 2 bay leaves
  • 8 black peppercorns
  • 1 6-oz. can tomato paste
  • 1 cup red wine
  • 2 cups beef stock
  • Salt and pepper to taste

Preheat oven to 300°F.

Preheat Dutch oven on stovetop at medium-high heat. Season roast with freshly ground black pepper. Add oil to pan until hot.

Add roast and sear on all sides; remove from pan. Add onion, carrots, celery, thyme, bay leaves and peppercorns to pan; allow vegetables to brown, stirring occasionally. Add tomato paste and cook 2 to 3 minutes. Deglaze pan with red wine and cook another 2 to 3 minutes.

Add roast back to pan and add beef stock, or transfer roast and pan contents to a slow cooker. Cover and place plan in oven, or cook in slow cooker on low.

Braise approximately 6 hours, until fork tender.