Slow-Braised American Pot Roast

Ingredients

• Beef Chuck Roast

  1 kg

  $9.80

• Olive oil

  2 tbsp

  $0.13

• Onions

  2 large

  $0.45

• Carrots

  4 medium

  $0.56

• Potatoes

  500 g

  $0.65

• Garlic

  4 cloves

  $0.08

• Prepared Beef Broth

  500 ml

  $1.00

• Tomato paste

  2 tbsp

  $0.11

• Fresh Rosemary

  2 sprigs

  $0.24

• Thyme

  3 sprigs

  $0.14

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Preheat oven to 160°C (325°F). Season the chuck roast generously on all sides with salt and pepper.

2. 2

   Heat olive oil in a large Dutch oven over high heat and sear beef until deep brown on all sides, then transfer to a plate.

3. 3

   Reduce heat to medium, add halved onions and garlic cloves, cooking for 3 minutes until lightly charred.

4. 4

   Stir in tomato paste and cook for 1 minute, then deglaze the pot with beef broth, scraping up brown bits.

5. 5

   Return the roast to the pot, tuck in rosemary and thyme, cover tightly, and braise in the oven for 2 hours.

6. 6

   Add chunks of carrots and halved potatoes around the meat, re-cover, and roast for an additional 1 hour until completely tender.

7. 7

   Skim excess fat from the sauce and serve beef carved into thick slices alongside the vegetables.