Classic pot roast

The glory of this style of roast is you have everything you want in one pot, with tender beef, vegetables and flavour-filled sauce.

Credit: Mary Makes It Easy

• serves

  6

• prep

  20 minutes

• cook

  3:45 hours

• difficulty

  Easy

Ingredients

• 1.5-1.7 kg chuck or sirloin tip roast
• 1½ tbsp flour
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• Kosher salt
• Freshly ground black pepper
• 3 tsp (15 ml) olive oil
• 15 g (3 tsp) butter
• 2 small yellow onions, peeled and cut into 6 wedges
• 4 large carrots, peeled and cut into large chunks
• 4 medium yellow potatoes, quartered
• 3 garlic cloves, minced
• 4 sprigs thyme
• ½ cup (125 ml) dry red wine
• 1½ tbsp (30 ml) Worcestershire sauce
• 2-3 cups (500-750 ml) low-sodium beef broth
• 1½ tbsp finely chopped parsley

Resting time: 10-15 minutes.

Instructions

1. Heat your oven to 140°C (275°F).
2. Place a Dutch oven over medium-high heat and dry off the outside of the roast with paper towel. In a small bowl, combine the flour, garlic powder, onion powder and smoked paprika with 2 teaspoons of salt and 1 teaspoon of pepper. Evenly scatter the seasoned flour over the roast, pressing to adhere. Add the oil to the pot and sear the roast until golden brown all over, about 3 to 4 minutes per side. Remove the roast to a rimmed baking sheet or large bowl to catch any juices and set aside.
3. Turn the heat down to medium, add in the butter, onions, carrots and potatoes, season with salt and pepper, and cook for 3 to 5 minutes stirring occasionally just until the vegetables begin to pick up a little colour. Stir in the garlic and thyme, cook for 30 seconds, then deglaze the pan with the wine and Worcestershire sauce, scraping the bottom to remove any stuck-on bits.
4. Add the roast back into the pot and pour in enough broth to come halfway up the roast. Bring to a simmer then cover with a tight-fitting lid and transfer to the oven for 3 to 3 ½ hours or until the roast is fork tender. When tender, remove the sprigs of thyme and set the roast aside for 10 to 15 minutes to rest.
5. Serve from the pot scattered with parsley or carefully transfer the roast to a shallow serving dish along with the vegetables and serve with the braising liquid as a gravy.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.