Beef Pot Roast
Votes: 1
Time: 2 hours 50 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This roast uses a cut of chuck roast, perfect for long braising and packed with rich beef flavor. The entire piece of meat is seared in a casserole until golden brown, sealing in all the juices. It's then covered with red wine and beef broth and simmered in the oven with spices. An hour before the end of cooking, add some sliced carrots. The resulting meat is incredibly tender and juicy, bursting with a rich, spicy flavor, and the sauce is simply delicious. Serve the roast with the carrots, drizzled with the sauce from the casserole, and sprinkled with fresh parsley.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 boneless beef thigh (1.3 - 1.8 kg)
- 1/4 cup vegetable oil
- 2 onions, peeled and cut into 4 pieces
- 3 cloves garlic, crushed
- 1 tbsp tomato paste
- 1 cup red wine
- 2 cups beef broth
- 2 fresh sprigs of thyme
- 2 bay leaves
- 3 carrots, peeled and sliced 1cm thick.
- Chopped fresh parsley, for serving
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Season the meat with salt and black pepper on all sides. Heat vegetable oil in a casserole over medium heat and brown the meat on all sides. Add the onion, garlic, and tomato paste and cook until lightly browned. Add the wine, broth, thyme, and bay leaf. Bring to a boil, cover, and place in the oven.
- Roast the beef for 1.5 hours, then add the carrots. Continue roasting for another hour. Transfer the roast to a cutting board and let rest for 15-20 minutes. Slice and arrange on a serving platter. Skim the fat from the surface of the liquid and serve the sauce with the roast. Sprinkle with parsley.
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