Capsaicin Free Yankee Pot Roast with Carrots and Potatoes
Total time3 hr 50 min
Prep time20 min
Cook time3 hr 30 min
4.5(29)
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Learn more →Ingredients
6 servings
- 3 ½ lb boneless beef chuck roast
- 1 ½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp vegetable oil
- 1 large yellow onion, cut into 1-inch wedges
- 3 garlic cloves, smashed
- 2 tbsp tomato paste
- ½ cup dry red wine
- 2 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 lb yukon gold potatoes, cut into 1 ½-inch chunks
- 1 lb carrots, peeled and cut into 1 ½-inch pieces
- 2 tbsp all-purpose flour
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the chuck roast thoroughly dry with paper towels, then season all over with the salt and pepper.
- 2
Heat the vegetable oil in a large (6-quart) Dutch oven over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pot. Transfer the roast to a plate.
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