American Pot Roast
An American Sunday dinner classic, beef chuck slow-braised with root vegetables in a rich red wine and herb broth until fork-tender.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and quarter potatoes; peel and halve 200g carrots for roasting. Peel and cut 1 medium carrot and 1 celery stalk into 4cm pieces. Roughly chop half a large onion, smash 2 garlic cloves. Pat beef chuck roast dry, season generously with salt and pepper on all sides.
Sear
Heat 1 tbsp vegetable oil in a medium heavy-based oven-safe pot over high heat. Sear beef 3–4 minutes each side until deep mahogany crust forms. Remove and set aside. Preheat oven to 160°C / 325°F.
Saute
Reduce heat to medium, add onion, carrot, and celery to the pot. Cook 5 minutes until softened and lightly coloured. Add garlic and tomato paste, cook 2 minutes stirring constantly until fragrant.
Build
Pour in red wine, bring to boil, scraping up browned bits from base. Simmer 2–3 minutes until slightly reduced. Add beef stock, thyme, rosemary, and bay leaf. Return beef to pot, cover tightly, transfer to oven.
Braise
Braise at 160°C / 325°F for 2.5–3 hours until beef is completely tender and pulls apart easily with two forks. While beef braises, boil potatoes in well-salted water 15–18 minutes until completely tender. Drain and mash with dairy-free butter, warm oat milk, salt, and white pepper until smooth.
Roast
Toss halved carrots with olive oil, salt, and pepper. Spread on a baking tray and roast at 200°C / 400°F for 18–20 minutes until golden and tender. Remove beef and rest covered with foil. Skim fat from braising liquid and simmer over high heat 3–4 minutes to reduce into a light sauce.
Rest and plate
Pull beef into large chunks. Divide mashed potato between plates, top with beef chunks, arrange roasted carrots alongside, and drizzle braising sauce over and around. Serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.