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October 30, 2015

Beef Pot Roast with Potatoes and Carrots

This is the recipe that I cooked for Dennis when he said "I do." Granny always said the way to a man's heart is through his stomach.

Growing up we usually had this for Sunday dinner. The potatoes are my favorite part but Dennis is all about the beef :o)

Serves 8 or 2 if you save the rest for beef stew, taco salads, and/or sandwiches.

Total Time:
2-3 hours


1 (2 1/2) pound beef chuck roast
Kosher salt and freshly grated pepper to taste
2 cups beef broth
1 cup medium body red wine ( I like to use a light Pinot Noir)
4 medium red potatoes, wash and cut in half or into quarters depending on size
8 carrots, cut into 2-3 inch pieces. If the carrots are large cut lengthwise first
2 small onions, peeled and sliced
2 garlic heads, cut the top off
1 tablespoon roux


Preheat oven to 400 degrees.

Season beef generously with salt and pepper. Place beef into a heavy roasting pan with lid, the heavier the better. Pour 1 cup beef broth and wine around beef.

Place uncovered into oven for 20 minutes. Cover with lid and continue cooking for an additional 45 minutes.

Remove from oven. If dry add more beef broth. Place carrots, potatoes, onions and garlic around beef down into the broth and continue cooking until vegetables are tender and beef is fork tender.

Remove from oven and remove pan juices. Recover and allow beef to rest covered for at least 15 minutes.

Place pan juices into freezer to separate fat. Remove fat and return juices to medium saucepan and heat until reduced by half or until there is about 1 1/2-2 cups left. Thicken with beurre manie (see below).
Serve sauce on the side or over the top of the roast and vegetables.

Terri's Tips:

For a leaner cut of meat use beef eye of round roast. You will need to watch it a little more closely and add more broth if it becomes dry during cooking since it is a leaner cut of meat.

To make a beurre manie, melt 2 tablespoons butter and 2 tablespoons flour together in microwave until butter melts about 20-30 seconds. Stir to combine. Cool and save the rest in freezer until needed.

Add beurre manie slowly while vigorously whipping to avoid clumping. If your sauce clumps just run it through a sieve.

Make it your own by adding mushrooms or more cooked onions to the sauce.

Can add whole cloves of garlic on top of beef while it cooks and add these to the sauce as it thickens.

Posted by terri at October 30, 2015 12:22 AM