Slow-Cooked Pot Roast

American · Summer · 300 min · Serves 6 · By The Lesapor Kitchen

This slow-cooked pot roast is perfect for a weekend treat. It’s rich, tender, and full of classic flavors that everyone loves. Enjoy the comforting aroma filling your home while it cooks.

Ingredients

• 3 pounds beef chuck roast
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 4 carrots, peeled and cut into chunks
• 4 stalks celery, chopped
• 3 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 2 bay leaves
• Flaky sea salt, to taste
• Black pepper, to taste

Method

1. Preheat your oven to 300°F (150°C).
2. Season the beef chuck roast generously with sea salt and black pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Remove the roast and set aside.
4. In the same pot, add sliced onions and sauté for 5 minutes or until softened. Add minced garlic and cook for an additional minute.
5. Stir in the tomato paste, then add the carrots and celery. Cook for 3-4 minutes, stirring occasionally.
6. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2 minutes.
7. Add the beef broth, thyme, and bay leaves. Return the roast to the pot, submerging it in the liquid. Bring to a simmer.
8. Cover the pot with a lid and transfer it to the preheated oven. Cook for 4-5 hours, or until the meat is tender and easily falls apart.
9. Check seasoning and adjust with more salt and pepper if needed. Let the roast rest for 10 minutes before slicing and serving.