Beef Pot Roast With Brandy Recipe

Name: Beef Pot Roast With Brandy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 lbs boneless chuck roast; 1 onion, cut into wedges; 4 carrots, cut up into chunks; 2 stalks celery, cut into 3/4 inch slices; 1 cup brandy; 2 cups beef stock; 2 sprigs fresh thyme; 1 bay leaf; 2 cups button mushrooms, quartered; 6 potatoes, cut into 1 inch chunks; salt and pepper; 1 tablespoon butter (optional); 1 tablespoon flour (optional)

Servings: persons

1 tablespoon olive oil
3 lbs boneless chuck roast
1 onion, cut into wedges
4 carrots, cut up into chunks
2 stalks celery, cut into 3/4 inch slices
1 cup brandy
2 cups beef stock
2 sprigs fresh thyme
1 bay leaf
2 cups button mushrooms, quartered
6 potatoes, cut into 1 inch chunks
salt and pepper
1 tablespoon butter (optional)
1 tablespoon flour (optional)

1
Heat a large skillet with cover over high heat.
2
Add olive oil and just as the oil begins to smoke add the roast to the pan and brown on all sides, seasoning with salt and pepper.
3
Add the onions, carrots and celery to skillet and stir to coat in oil; let vegetables cook for 3 minutes.
4
Add the brandy and the beef stock and bring mixture to boil; add the thyme and bay leaf; cover.
5
Reduce heat to simmer and cook for 2 hours; add the mushrooms and potatoes and cook for another 45 minutes.
6
Remove the beef from pan and let it rest on cutting board, tented with foil; with a slotted spoon remove the vegetables and place in a serving bowl; increase the heat and reduce the sauce to desired consistency; if you want a thicker gravy cook 1 tbsp butter and 1 tbsp flour together in a small saucepan.
7
Pour the liquid from the skillet into saucepan and whisk vigoroulsy; season with salt and pepper to taste.
8
Slice the pot roast and serve with vegetables.
9
Pour the sauce over the top or serve separately.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 lbs boneless chuck roast, 1 onion, cut into wedges, 4 carrots, cut up into chunks, and more.

Yes, Beef Pot Roast With Brandy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Pot Roast With Brandy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions