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Pot Roast
Fork-tender beef, rich gravy
Ingredients
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- 1 boneless beef chuck roast (3-4 lbs)
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 2 carrots, chunked
- 2 celery ribs, chunked
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 1 (14oz) can diced tomatoes
- 2 bay leaves
- 2 sprigs thyme
Instructions
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- Season roast generously. Brown in oil on all sides, . Transfer out.
- Cook onion, carrots, celery until soft, . Add garlic, 30 seconds.
- Add wine, scrape up bits. Reduce by half.
- Add broth, tomatoes, bay leaves, thyme. Return roast.
- Cover, braise at 300°F until fork-tender, 3-3.5 hours.
- Slice against grain. Serve with strained sauce and vegetables.
Notes
- Chuck has best fat marbling.
- Low and slow is essential.
- Let meat rest before slicing.
America's Test Kitchen (ATK Lab-Tested)