Embrace the French countryside lifestyle and slow cook a decadent braised pot roast, the perfect comfort food for a cozy night at home.
- 1 grass-fed chuck roast (about 2 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 2 stalks celery, chopped (about 3/4 cup)
- 2 cloves garlic, minced
- 1 1/2 medium white onions, diced (about 1 1/2 cups)
- 6–8 button mushrooms, stems removed, chopped (about 1 cup)
- 1/2 teaspoon dried rosemary (or 1 teaspoon chopped fresh)
- 1/2 teaspoon dried thyme (or 1 teaspoon chopped fresh)
- 1 24-ounce can whole tomatoes, roughly chopped
- 1/2 cup red wine
- Preheat oven to 225˚F. Pat meat dry with paper towels. Season meat on all sides with salt and pepper.
- Heat olive oil in a large Dutch oven or some other oven-safe pot with a cover. Once hot, add seasoned roast and sear each side well, until browned, about 4-5 minutes per side. Once the meat is fully browned, transfer it from the pan to a platter.
- Add chopped celery, onion, mushrooms, garlic, rosemary, and thyme to the pan. Place roast on top of the vegetables.
- Pour 1/2 cup red wine and tomatoes on top. Cover and roast in the oven for 1 hour.
- Flip roast over. Replace the lid and continue to roast for 1 hour.
- Raise oven temperature to 325˚F. Continue to roast, for 1 hour.
- If meat is tender and falling apart after three hours in the oven, it’s done. The internal temperature should read 160˚F on a meat thermometer. Otherwise, you can reduce the oven temperature to 225˚F and give it another hour or so, checking with the thermometer for doneness every 20 minutes or so.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Beef
- Method: Braising
- Cuisine: Main Course
Keywords: beef, chuck roast, braising, French, red wine