Pot Roast Recipe – Eats Now

Name: Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 lbs bottom round beef roast or 4 lbs chuck; 1 large yellow onion, coarsely chopped; 1 cup chianti wine or 1 cup dry red wine; 1 (16 ounce) can chopped tomatoes, undrained; 2 teaspoons dried basil, crumbled; 1 teaspoon salt; 1/8 teaspoon black pepper; 4 small potatoes, peeled and cut into 1 inch cubes; 4 medium carrots, peeled and cut into 2 inch lengths; 4 stalks celery, cut into 2 inch lengths; 4 medium zucchini, sliced 1/2 inch thick

Servings: persons

2 tablespoons olive oil
4 lbs bottom round beef roast or 4 lbs chuck
1 large yellow onion, coarsely chopped
1 cup chianti wine or 1 cup dry red wine
1 (16 ounce) can chopped tomatoes, undrained
2 teaspoons dried basil, crumbled
1 teaspoon salt
1/8 teaspoon black pepper
4 small potatoes, peeled and cut into 1 inch cubes
4 medium carrots, peeled and cut into 2 inch lengths
4 stalks celery, cut into 2 inch lengths
4 medium zucchini, sliced 1/2 inch thick

1
Preheat the oven to 375 degrees.
2
Heat the oil in a 6 quart oven ready casserole or dutch oven over medium heat for 1 minute. Using paper towels, blot the roast dry, then add it to the casserole/dutch oven. Brown on all sides. This takes about 10 minutes. Remove the roast and set aside.
3
Skim all but 2 tbsp of the drippings from the pot, then add the onion and saute until soft, about 5 minutes. Stir in the wine, scraping up any browned bits from the bottom of the pot.
4
Return the roast to the pot, and add the tomatoes, basil, salt, and pepper. Bring to a simmer, cover, and transfer the dutch oven to the oven. Bake for 2 1/2 hours, turning the roast every 30 minutes.
5
Add the potatoes, carrots, and celery, cover and bake for 15 minutes. Add the zucchini, cover, and bake until the meat and vegetables are tender, about 15 minutes more.
6
Transfer the meat and vegetables to a serving platter. Skim any fat from the drippings, then serve over the pot roast.

1324

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 lbs bottom round beef roast or 4 lbs chuck, 1 large yellow onion, coarsely chopped, 1 cup chianti wine or 1 cup dry red wine, and more.

Yes, Pot Roast 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.

Pot Roast

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