My Famous Beef Pot Roast
My Famous Beef Pot Roast
Ingredients
- 2 1/4 pounds boneless beef chuck roast
- 3 garlic cloves, minced
- 1 yellow onion, medium, sliced and diced
- 3 carrots, peeled and cut into large chunks
- 1 tablespoon fresh parsley, minced, for garnish
- 3 fresh thyme sprigs
- 1 1/2 pounds baby gold potatoes, washed, left whole
- 4 cups beef broth
- 2 tablespoons tomato paste
- 3 tablespoons butter, real
- 1/2 cup red cooking wine, to 1 cup
- 2 teaspoons Kinders cowboy butter seasoning, as needed
- 1/2 teaspoon white pepper, as needed
- 1 teaspoon beef bouillon, as needed
Instructions
- 1
Preheat your oven to 350°F. Wash and peel the carrots, then cut them into large chunks. Wash the baby gold potatoes, leaving them whole. Slice and dice the medium yellow onion. Mince the 3 garlic cloves. Wash the thyme sprigs.
⏱️ 10 min•🌡️ 350
- 2
Generously season the boneless beef chuck roast on both sides with Kinders cowboy butter seasoning, white pepper, and beef bouillon. Place the seasoned chuck roast in a large Dutch oven or oven-safe pot over medium-high heat. Cook for 4 minutes on each side until a nice crust develops. Once crusted, remove the beef roast from the pot and set it aside.
⏱️ 10 min
- 3
In the same pot, add the sliced and diced onions. Sauté for 4 minutes, scraping up any browned bits from the bottom of the pot. Then add the minced garlic and continue to sauté until fragrant, about 1 minute.
⏱️ 5 min
- 4
Add the 2 tablespoons of tomato paste to the pot and mix it well with the onions and garlic. Cook for 2 minutes, stirring occasionally.
⏱️ 2 min
- 5
Pour in the 1/2 to 1 cup of red cooking wine. Let it reduce for 3 minutes over medium heat, stirring occasionally.
⏱️ 3 min
- 6
Once the red wine has reduced, add the 4 cups of beef broth to the pot. Scrape the bottom of the pot thoroughly to release all the flavorful browned bits (deglazing).
⏱️ 2 min
- 7
Season the broth to taste. Add more beef bouillon or salt if needed.
⏱️ 1 min
- 8
Return the seared beef roast to the pot. Add the prepared carrots, baby gold potatoes, and thyme sprigs around the roast. Place the 3 tablespoons of butter on top of the ingredients. Cover the pot tightly with a lid and transfer it to the preheated oven.
⏱️ 2 min
- 9
Cook for 3 hours at 350°F, or until the beef is fork-tender.
⏱️ 180 min•🌡️ 350
- 10
Once removed from the oven, carefully remove as much oil as possible from the top of the pot using a spoon or ladle. Discard the thyme sprigs. Shred the beef roast using two forks directly in the pot, mixing it with the vegetables and sauce. Garnish with minced fresh parsley.
⏱️ 5 min
- 11
Serve the shredded pot roast on top of mashed potatoes or with the cooking liquid.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
My Famous Beef Pot Roast
- 2 1/4 pounds boneless beef chuck roast
- 3 garlic cloves, minced
- 1 yellow onion, medium, sliced and diced
- 3 carrots, peeled and cut into large chunks
- 1 tablespoon fresh parsley, minced, for garnish
- 3 fresh thyme sprigs
- 1 1/2 pounds baby gold potatoes, washed, left whole
- 4 cups beef broth
- 2 tablespoons tomato paste
- 3 tablespoons butter, real
- 1/2 cup red cooking wine, to 1 cup
- 2 teaspoons Kinders cowboy butter seasoning, as needed
- 1/2 teaspoon white pepper, as needed
- 1 teaspoon beef bouillon, as needed
Instructions
- 1
Preheat your oven to 350°F. Wash and peel the carrots, then cut them into large chunks. Wash the baby gold potatoes, leaving them whole. Slice and dice the medium yellow onion. Mince the 3 garlic cloves. Wash the thyme sprigs.
⏱️ 10 min•🌡️ 350 - 2
Generously season the boneless beef chuck roast on both sides with Kinders cowboy butter seasoning, white pepper, and beef bouillon. Place the seasoned chuck roast in a large Dutch oven or oven-safe pot over medium-high heat. Cook for 4 minutes on each side until a nice crust develops. Once crusted, remove the beef roast from the pot and set it aside.
⏱️ 10 min - 3
In the same pot, add the sliced and diced onions. Sauté for 4 minutes, scraping up any browned bits from the bottom of the pot. Then add the minced garlic and continue to sauté until fragrant, about 1 minute.
⏱️ 5 min - 4
Add the 2 tablespoons of tomato paste to the pot and mix it well with the onions and garlic. Cook for 2 minutes, stirring occasionally.
⏱️ 2 min - 5
Pour in the 1/2 to 1 cup of red cooking wine. Let it reduce for 3 minutes over medium heat, stirring occasionally.
⏱️ 3 min - 6
Once the red wine has reduced, add the 4 cups of beef broth to the pot. Scrape the bottom of the pot thoroughly to release all the flavorful browned bits (deglazing).
⏱️ 2 min - 7
Season the broth to taste. Add more beef bouillon or salt if needed.
⏱️ 1 min - 8
Return the seared beef roast to the pot. Add the prepared carrots, baby gold potatoes, and thyme sprigs around the roast. Place the 3 tablespoons of butter on top of the ingredients. Cover the pot tightly with a lid and transfer it to the preheated oven.
⏱️ 2 min - 9
Cook for 3 hours at 350°F, or until the beef is fork-tender.
⏱️ 180 min•🌡️ 350 - 10
Once removed from the oven, carefully remove as much oil as possible from the top of the pot using a spoon or ladle. Discard the thyme sprigs. Shred the beef roast using two forks directly in the pot, mixing it with the vegetables and sauce. Garnish with minced fresh parsley.
⏱️ 5 min - 11
Serve the shredded pot roast on top of mashed potatoes or with the cooking liquid.
⏱️ 3 min