Classic Pot Roast Extravaganza


Classic Pot Roast Extravaganza


  • 3 lb chuck roast, shoulder cut
  • Table salt and black pepper, to taste
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced or pressed
  • 1 tbsp tomato paste
  • 2 tbsp all-purpose flour or cassava flour
  • 1/2 cup red wine
  • 2 cups beef broth
  • 2 lb small yellow potatoes
  • 1 lb carrots, cut into chunks
  • 2 bay leaves
  • Fresh parsley or cilantro
  • Fresh thyme


  1. Begin by generously seasoning the chuck roast with salt and pepper on all sides.
  2. Heat olive oil in a dutch oven or a large pot. Brown the roast on all sides to seal in moisture and enhance flavor (approximately 15 minutes). Place the seared roast on a plate to cool.
  3. In the same pot, add chopped onions and minced garlic to the remaining fat. Cook until the onions turn transparent (approximately 2-3 minutes). Add tomato paste, followed by the flour. The flour will absorb excess oil/moisture at this stage. Pour in the red wine, whisk it in, and let it reduce for 1-2 minutes. Add beef broth, bay leaves, and a couple of sprigs of fresh thyme.
  4. Return the seared beef to the pot. Arrange carrots and potatoes around the roast in the stew. Cover and cook for 2 1/2 to 3 hours at 350 degrees Fahrenheit.
  5. Garnish with fresh parsley or cilantro just before serving.

Embrace the art of cooking with this classic pot roast recipe, where savory flavors meld to perfection. It’s a culinary journey that elevates a humble cut of meat into a masterpiece. Serve and savor the symphony of tastes and aromas! 🌿✨

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