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. Either way, this roast beef recipe will become unbelievably tender and flavorful in the Dutch. A flavorful pot roast is high on the list of all-time favorite comfort foods, especially when it is served with the traditional side dishes such as mashed potatoes, green beans, and homemade biscuits.

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 dish has long been the Sunday night dinner that makes a large number of servings (and incredible leftovers) while perfuming the whole house. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. You can have Classic Beef Pot Roast using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of Classic Beef Pot Roast

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

This classic Beef Pot Roast is as easy as it gets. Beef cooked in wine and broth, throw in carrots and potatoes and served in a big ol bowl with a slice of yummy bread. Totally comfort food and the reason why I love fall. Now this is a crave-worthy dinner.

Classic Beef Pot Roast instructions

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..

Tender beef pot roast cooked low and slow with carrots and potatoes. This is as classic as it gets. When it comes to a Sunday dinner in America, there's nothing quite as classic as pot roast. Of course, the day of the week doesn't really matter, pot roast is a delicious dinner for any day of the week. A good pot roast can be made with any cut of beef roast.