Dave's Pot Roast

Name: Dave's Pot Roast
Cuisine: American
Ingredients: 4 lb marbled chuck roast, preferably thick; 1 onion, diced; 2 tbsp olive oil; 2 cups beef broth; 1 tbsp tomato paste; 1/3 cup red wine; 2 tbsp butter; 2 bay leaves; salt to taste; pepper to taste; garlic (powder or clove); 1 tbsp flour; 1 tbsp milk

9 steps

Great with mashed potatoes (for the gravy) and buttered/roasted carrots!

Updated at: Tue, 28 Nov 2023 14:17:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories761.7 kcal (38%)

Total Fat57.4 g (82%)

Carbs3.9 g (1%)

Sugars1.2 g (1%)

Protein51.7 g (103%)

Sodium596.5 mg (30%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 lbchuck roast

marbled, preferably thick

1onion

diced

2 Tbspolive oil

2 cupsbeef broth

1 Tbsptomato paste

⅓ cupred wine

2 Tbspbutter

1 Tbspflour

1 Tbspmilk

Instructions

Step 1

Preheat oven to 275 Fahrenheit. Thoroughly salt and pepper both sides of meat.

Step 2

Heat Dutch oven on stove top. Add olive oil and sear meat on all sides. Remove meat.

Step 3

Add butter and diced onions to Dutch oven and cook for 5 minutes. Add garlic and cook for 1 minute.

Step 4

Add red wine and scrape to deglaze pot.

Step 5

Add beef broth and bring to a boil. Turn off burner and put meat back in.

Step 6

Add bay leaves and cook roast in oven for 3+ hours or until tender. Meat is done when falls apart to a fork. Remove meat from Dutch oven and set aside in a warm place to make the gravy.

Step 7

To make the gravy: make a slurry of the flour and milk. Optionally, remove most of the cooked onions from the pot.

Step 8

Bring gravy to a boil on stovetop. Whisk in slurry while boiling until desired thickness is achieved. Extra beef broth can be added to adjust thickness.

Step 9

Add meat back to the gravy, heat if necessary, and serve immediately.