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Homemade Beef Pot Roast

Servings: 4

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Ingredients:

  • 4 pounds Boneless beef chuck roast
  • To taste Salt and black pepper
  • 2 tablespoons Olive oil
  • 1 large Onion
  • 3 large Carrots
  • 3 Celery stalks
  • 4 Garlic cloves
  • 4 cups Beef broth
  • 1 cup Red wine
  • 4 sprigs Fresh thyme
  • 2 sprigs Fresh rosemary

Instructions:

  1. Season the beef with salt and pepper on all sides.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef and sear on all sides until browned. Remove the beef from the pot and set aside.
  3. In the same pot, add the onion, carrots, celery, and garlic. Cook for 5-6 minutes until the vegetables are softened.
  4. Add the beef broth, red wine, thyme, and rosemary to the pot.
  5. Return the beef to the pot. The liquid should come halfway up the sides of the meat. If not, add more beef broth.
  6. Reduce the heat to low, cover, and let simmer for 3-4 hours until the beef is tender.
  7. Remove the beef from the pot and let rest for 10 minutes. Slice the beef and serve with the vegetables and juices from the pot.