Traditional Beef Pot Roast with Carrots

(from GEORGE’s recipe box)

Source: RecipeThing user castro15

Categories: Beef


  • 1 (4-pound) boneless beef chuck roast, trimmed and halved
  • 2 teaspoons freshly ground black pepper
  • 3/4 teaspoon kosher salt
  • 2 teaspoons canola oil
  • 2 tablespoons tomato paste
  • 12 garlic cloves, peeled
  • 1 1/2 cups dry red wine
  • 2 cups unsalted beef stock (such as Swanson)
  • 1 tablespoon all-purpose flour
  • 1 teaspoon sugar
  • 1 (28.46-ounce) container chopped tomatoes (such as Pomì)
  • 2 teaspoons finely chopped fresh rosemary
  • 4 medium carrots, cut diagonally into 2-inch pieces
  • 4 fresh thyme sprigs
  • 1 large red onion, cut into 8 wedges
  • 1 bay leaf


  1. Preheat oven to 300°.

  2. Sprinkle beef with pepper and salt; rub evenly with oil. Heat a large Dutch oven over medium-high heat. Add beef to pan; cook 7 minutes on each side or until browned. Remove beef from pan.

  3. Add tomato paste and garlic to pan; cook 1 1/2 minutes, stirring frequently. Add red wine to pan; bring to a boil. Cook 6 minutes or until liquid almost evaporates, stirring frequently. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture, sugar, and tomatoes to pan; bring to a boil. Return beef to pan. Add rosemary, carrots, thyme, onion, and bay leaf to pan. Bake, covered, at 300° for 3 hours or until beef is tender when pierced.

  4. Remove thyme sprigs and bay leaf from pan; discard. Place beef, carrots, and onions on a platter; cover with foil. Bring sauce to a boil over medium-high heat; cook 5 minutes or until reduced to about 3 cups.

  5. Cut 12 ounces beef (about one-third of roast) into large pieces. Shred the remaining beef; reserve shredded beef for Recipes 2 and 3. Reserve 2 cups sauce for Recipes 2 and 3. Serve 12 ounces beef pieces with 1 cup sauce, carrots, and onions.

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