Kittencal'S Beef Pot Roast #2 Recipe

Name: Kittencal'S Beef Pot Roast #2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb) beef, blade or (4 lb) chuck roast; seasoning salt; pepper; 1/4 cup olive oil; 2 large onions, chopped; 2 tablespoons fresh minced garlic; 2 tablespoons dried thyme; 1 teaspoon dried basil; 1 teaspoon dried chili pepper flakes (optional); 2 bay leaves; 2 tablespoons tomato paste (use tablespoons!); 2 cups dry red wine (can use more red wine); 1 (10 ounce) can beef broth, undiluted; 1 (10 ounce) can consomme, undiluted (or use all broth or all consomme); 1 (2 ounce) package Lipton Onion Soup Mix; 1 lb fresh small button mushroom; 1 small potato, peeled; 1 carrot, chopped

Servings: persons

1 (4 lb) beef, blade or (4 lb) chuck roast
seasoning salt
pepper
1/4 cup olive oil
2 large onions, chopped
2 tablespoons fresh minced garlic
2 tablespoons dried thyme
1 teaspoon dried basil
1 teaspoon dried chili pepper flakes (optional)
2 bay leaves
2 tablespoons tomato paste (use tablespoons!)
2 cups dry red wine (can use more red wine)
1 (10 ounce) can beef broth, undiluted
1 (10 ounce) can consomme, undiluted (or use all broth or all consomme)
1 (2 ounce) package Lipton Onion Soup Mix
1 lb fresh small button mushroom
1 small potato, peeled
1 carrot, chopped

1
Season the roast all over generously with seasoning salt and pepper.
2
Heat oil in a small roasting pan that has a lid.
3
Brown the roast well on ALL sides, this should take about 20 minutes; remove to a plate (make certain to really brown the roast well, it will add to the flavor of the gravy).
4
To the same roaster pan add in onions, garlic, dried thyme, basil and dried chili peppers (if using) and the bay leaf; saute, stirring with a wooden spoon for about 5 minutes.
5
Add in tomato paste and stir with a wooden spoon for 2 minutes, scraping any browned bits from the bottom of the pan.
6
Add in the wine, consumme, broth and onion soup mix (do not add in any salt as yet!) bring to a boil and simmer on top of the stove for 5 minutes.
7
Set oven to 350 degrees.
8
Place the roast fat-side up in the broth mix and cover the roaster.
9
Cook in the oven for about 1 hour.
10
Remove from oven and turn the roast onto the other side.
11
At this point, add in small potatoes, chopped carrots and/or small fresh button mushrooms if desired, and season the gravy with salt if needed.
12
Place back in the oven to cook for another 1-1/2 hours, or until roast is tender (if the roast is not tender yet, turn over yet again and place back in the oven , cook until tender).
13
Remove the roast to a cutting board and let rest for 20 minutes before slicing.
14
Remove any fat from on top of the gravy and serve with roast.
15
**NOTE** If you prefer a thick gravy, mix 2-3 tablespoons COLD water with 2 tablespoons flour to make a paste add to the simmering gravy and stir until thickened.
16
Delicious!

294

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 (4 lb) beef, blade or (4 lb) chuck roast, seasoning salt, pepper, 1/4 cup olive oil, and more.

Yes, Kittencal'S Beef Pot Roast #2 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!

Kittencal'S Beef Pot Roast #2

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions