Description
A hearty and flavorful Thanksgiving pot roast perfect for family gatherings.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 carrots, sliced
- 3 potatoes, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 275°F (135°C).
- Heat olive oil in a large pot over medium-high heat.
- Season the roast with salt and pepper, then brown it on all sides in the pot.
- Remove the roast and set aside.
- Add onion and garlic to the pot, sauté until soft.
- Add carrots, potatoes, and cook for a few minutes.
- Stir in tomato paste, Worcestershire sauce, thyme, and rosemary.
- Pour in beef broth and red wine, then bring to a simmer.
- Return the roast to the pot, cover, and place in the oven.
- Cook for 3 to 4 hours or until the meat is tender.
- Remove from oven and let it rest before serving.
Notes
- Serve with your favorite sides.
- Leftovers can be used for sandwiches.
- Adjust seasoning according to your taste.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg
Keywords: thanksgiving pot roast, beef roast, holiday meal