Home-Style Beef Pot Roast
2 1/4 - 2 1/2 hours
2 to 2 1/2 pounds beef chuck shoulder roast
* salt and ground black pepper
1/4 cup flour
1 large onion
6 large cloves garlic
2 tablespoons olive oil
2 teaspoons dried basil leaves
1 14.5 ounce can beef broth
1 14.5 ounce can diced tomatoes
1/2 cup dry red wine
2 pounds red potatoes
3 medium carrots
Season roast generously with salt and pepper; dredge in flour. Chop onion and garlic.
Heat oil in a 6-quart pot or Dutch oven over medium-high heat. Sear roast 2 to 3 minutes p
er side. Remove from pot and set aside.
Sautèacute; onion, garlic and basil 3 minutes. Pour in broth, tomatoes with juice and wine
. Stir to loosen any brown bits from bottom of pot. Add 1 teaspoon salt and 1/2 teaspoon p
Return roast to pot; spoon sauce over roast. Cover pot with a tight-fitting lid. Reduce he
at to low; cover and simmer 45 minutes. Turn roast, cover and simmer 45 minutes longer.
Cut potatoes into 1-inch cubes. Slice carrots into 1/2-inch x 2-inch long strips.
Turn roast again, then arrange vegetables around roast. Cover and cook 30 to 60 minutes lo
nger or until roast and vegetables are tender. Remove pot roast to a cutting surface. Cove
r with foil to keep warm. Carve into thin slices right before serving.
Remove vegetables with a slotted spoon. Season gravy (juices in pot) with salt and pepper
to taste. Serve roast with vegetables and gravy.