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Known as the most affordable and classic pot roast, Chuck Roast is moist, tender and flavorful. Falling apart when cooked, its rich beef flavor makes a joy-filled, family meal.
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Southern Pot Roast
Total Time: 3 hours and 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Inactive Time: 3 hours
1 boneless 3 lbs chuck pot roast
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
2 large onions, peeled and quartered
4 carrots, cut into 3-inch pieces and halved lengthwise
2 cloves minced garlic
1 cup dry red wine
3 cups of beef broth
1/2 tsp dried leaf thyme
2 sprigs fresh rosemary
1 1/2 lbs. potatoes, peeled and quartered
Heat the oven to 300 F.
Sprinkle the chuck roast with salt and freshly ground black pepper.
Heat 2 tablespoons of the olive oil over medium-high heat in large saucepan.
Add the onions to the pot.
Cook, stirring, until the onions are lightly browned, about 5 to 8 minutes.
Add the carrots and cook, stirring, for 2 minutes.
Remove the carrots and onions to a plate and set aside.
Add the remaining 1 tablespoon of oil to the pan and sear the roast, turning to brown all sides, about 6 to 8 minutes total.
Remove the roast to a plate and set aside.
Add the garlic and cook, stirring, for 1 minute.
Add the red wine and bring to a boil.
Cook, stirring to scrape up browned bits until wine is reduced by about 1/3.
Add the beef broth to the pan and bring to a simmer.
Add the onions and carrots back to the pot, along with the beef.
Cover tightly and braize in the 300 F oven for 2 hours.
Add the potatoes and continue cooking for 1 hour, or until the potatoes are fork-tender and the roast is falling-apart-tender.
Coffee-Braised Pot Roast
Total Time: 3 hours and 5 minutes
Prep Time: 5 minutes
Cook Time: 30 minutes
Inactive Time: 2 1/2 - 3 hours
1 4-lb beef chuck roast, trimmed of fat
salt, to taste
4 tsp extra-virgin olive oil, divided
freshly ground pepper, to taste
4 cloves garlic, minced
1 tsp dried thyme
3/4 cup strong brewed coffee
2 tbsp balsamic vinegar
4 tbsp flour mixed with 2 tablespoons water
2 large onions, halved and thinly sliced
Preheat oven to 300 degrees F.
Sprinkle beef with salt and pepper.
Heat 2 tsp oil in a Dutch oven over medium-high heat.
Cook about 5 to 7 minutes until well browned on all sides.
Set aside on a plate.
Add 2 teaspoons oil to the pot.
Reduce heat to medium and add onions.
Cook for 5 to 7 minutes, stirring regularly, until softened and golden.
Add garlic and thyme.
Stir for 1 minute.
Add coffee and vinegar.
Bring to a simmer.
Return the beef to the pot.
Spoon some onions over it.
Cover and transfer to the oven.
Braise in the oven for 2 1/2 to 3 hours, until fork-tender but not falling apart.
Transfer to a cutting board and let rest covered loosely with foil for 10 minutes.
Meanwhile, skim fat from the pan juices.
Bring to a boil over medium-high heat.
Add the flour mixture.
Cook for about 1 minute, whisking, until the gravy thickens slightly.
Season beef with pepper to taste and serve with gravy.
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