Classic Pot Roast | Schnucks
Classic Pot Roast Classic Pot Roast

Classic beef pot roast is comforting and hearty. Make this recipe for a traditional Sunday dinner your family will enjoy.

6H 25M 8
Nutrition facts: 470 18G 150MG 500MG 13G 2G 50G
Ingredients: 4 lb. Certified Angus Beef ® chuck roast 2 tbsp. vegetable oil 1 large yellow onion, peeled and cut in large pieces 3 large carrots, peeled and cut in chunks 3 stalks celery, cut in chunks 4 sprigs thyme 2 bay leaves 8 black peppercorns 1 can tomato paste (6 oz.) 3 cups red wine 4 cups beef stock salt and pepper to taste Instructions: Preheat oven to 300°F. Preheat Dutch oven on stovetop at medium-high heat. Season roast with freshly ground black pepper. Add oil to pan until hot. Add roast and sear on all sides; remove from pan. Add onion, carrots, celery, thyme, bay leaves and peppercorns to pan; allow vegetables to brown, stirring occasionally. Add tomato paste and cook 2 to 3 minutes. Deglaze pan with red wine and cook another 2 to 3 minutes. Add roast back to pan and add beef stock, or transfer roast and pan contents to a slow cooker. Cover and place plan in oven, or cook in slow cooker on low. Braise approximately 6 hours, until fork tender.

Classic Pot Roast

Beef, Dinner

Classic beef pot roast is comforting and hearty. Make this recipe for a traditional Sunday dinner your family will enjoy.

6H 25M

8

Classic beef pot roast is comforting and hearty. Make this recipe for a traditional Sunday dinner your family will enjoy.

Ingredients

  • 4 lb. Certified Angus Beef ® chuck roast
  • 2 tbsp. vegetable oil
  • 1 large yellow onion, peeled and cut in large pieces
  • 3 large carrots, peeled and cut in chunks
  • 3 stalks celery, cut in chunks
  • 4 sprigs thyme
  • 2 bay leaves
  • 8 black peppercorns
  • 1 can tomato paste (6 oz.)
  • 3 cups red wine
  • 4 cups beef stock
  • salt and pepper to taste

Instructions

  1. Preheat oven to 300°F.
  2. Preheat Dutch oven on stovetop at medium-high heat. Season roast with freshly ground black pepper. Add oil to pan until hot.
  3. Add roast and sear on all sides; remove from pan. Add onion, carrots, celery, thyme, bay leaves and peppercorns to pan; allow vegetables to brown, stirring occasionally.
  4. Add tomato paste and cook 2 to 3 minutes. Deglaze pan with red wine and cook another 2 to 3 minutes.
  5. Add roast back to pan and add beef stock, or transfer roast and pan contents to a slow cooker. Cover and place plan in oven, or cook in slow cooker on low.
  6. Braise approximately 6 hours, until fork tender.

Nutrition Facts

470 CALORIES Per Serving

FAT: 18G

SATURATED FAT: 6G

CHOLESTEROL: 150MG

SODIUM: 500MG

CARBOHYDRATES: 13G

FIBER: 2G

SUGAR: 4G

PROTEIN: 50G

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