Classic Beef Pot Roast. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts. Check my new website, foodwishes.com, for story, recipe and more details. Pot roast was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking.

This recipe uses beef chuck and long, slow cooking, so it's moist, tender and succulent. You could also make this pot roast in a crockpot. Just brown the meat as described, then add the vegetables, meat, seasonings, and stock to the crockpot. To make Classic Beef Pot Roast you need 12 ingredients and just 3 steps. Here is how you achieve it.

Ingredients

Prepare 1 tsp of Olive oil.
Prepare 3 lb of Boneless chuck roast or shoulder roast.
You need 1 tsp of Kosher salt (optional).
You need 2 cup of Chopped onion.
It's 3 of Chopped carrots.
It's 2 of Chopped celery stalks.
Prepare 3 clove of Pgarlic, chopped.
You need 1 can (14 oz) of beef broth ( or equivalent bullion.
Prepare 1 of Bay leaf.
Prepare 4 of large carrots, peeled and cut into 2 inch pieces.
Prepare 2 lb of Potatoes, peeled and cut into 2 inch pieces.
It's 1 cup of Or more of dry red wine.

Pot roasts typically use the tougher cuts of beef—a chuck roast or shoulder roast—which have the most flavor. Slow cooking at low heat is what melts the tough connective tissue between the muscle fibers, leaving you with tender meat that pulls apart with your fork. For pot roasts, and other slow. A Classic Beef Pot Roast is high on the list of all-time favorite comfort foods.

Classic Beef Pot Roast step by step

Preheat oven to 350.
Heat olive oil in a large Dutch oven over medium. Season roast with pepper, garlic powder, onion powder or any other seasonings you wish, and then brown on all sides in olive oil. Remove roast and add chopped carrot, onion and celery to pan and brown approximately 8 minutes, or until tender.
Return browned roast to pan. Add wine, thyme sprigs, chopped garlic, beef broth and bay leaf into pan. Bring to simmer, cover pan, and place into oven. Cook for two hours, and then add carrots and potatoes. Cook another 1 1/2 hours. Can thicken if wanted. If thickening, place tablespoon of flour in cup and stir in a tablespoon or two of cold water, making sure to get rid of lumps. Add hot liquid from roast, a little at a time, while constantly stirring. Stir contents of cup back into stew pot. Repeat, if wanted until gravy as thick as desired..

Cooking the roast low-and-slow turns it into a succulent, fork-tender main-dish. Heat oil in a large Dutch oven over high. Pot roast is a term used in North American cuisine to describe a beef dish made by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables. It's hard to argue with a classic that's so easy and produces such consistent, fantastic results. Serve this classic beef pot roast it in a bowl, a plate or a trough hung around your neck… just kidding.