Learn to Cook: Saucy Beef Pot Roast

Cook along with Claire Tansey as she prepares this one-pot Saucy Beef Pot Roast. Serve over mashed potatoes, rice or noodles for a delicious comfort food dinner.

Learn:

• About the blade roast cut of beef
• How to make seasoned flour mixture used to cover the beef before searing
• How to sear beef in a dutch oven
• How to prepare the accompanying vegetables
• How to cook pot roast

Steps:

1. Read through the recipe and assemble the ingredients
2. Wash your hands, tie back your hair and put on your apron
3. Start the cook along video and prepare the recipe

Saucy Beef Pot Roast

A delicious one-pot comfort food dinner.

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Course: Main Course

Preparation: Roasting

Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Servings: 8

Author: Claire Tansey

Ingredients

• 1/4 cup all-purpose flour
• 1 tsp dried thyme
• 1/2 tsp salt, divided
• 1 beef pot roast, such as cross-rib or blade (about 3 lbs/1.5kg)
• 2 Tbsp canola oil
• 1 1/2 cups dry red wine
• 3 cups beef broth
• 1 yellow onion, chopped
• 2 large carrots, chopped
• 3 stalks celery, chopped
• 1 large clove garlic, sliced
• chopped fresh parsley, for garnish

Imperial – Metric

Instructions

• Preheat the oven to 325°F (160°C).
• Stir the flour with the thyme and 1/4 tsp (1 mL) of the salt in a shallow dish. Dry the beef with paper towels, then roll it around in the flour mixture, knocking off the excess. It should be just barely coated.
• Heat a large, deep oven-safe pot or Dutch oven over medium-high heat. Add the canola oil. Add the beef and cook 2 minutes per side or until each side is deeply golden, reducing the heat as needed so the pan doesn’t burn. Transfer the beef to a plate. (If the oil has burned a little, just wipe out the pan with paper towel.)
• Pour the red wine and beef broth into the pot and bring to a boil. Add the onion, carrots, celery, garlic and remaining 1/4 tsp (1 mL) salt. Once this mixture is simmering, return the beef, along with any accumulated juices, to the pot, shifting the veggies so the beef sits on the bottom of the pot. The liquid should go about halfway up the roast. Cover the pot and put it in the oven for 3 hours.
• Give it a stir, turn over the meat and cook, partially covered, for another 45 minutes or until the sauce thickens a bit.
• Take the beef out of the sauce and slice it in 1/2 -inch to 1-inch slices. Spoon some sauce and vegetables over the meat. Garnish with parsley. Serve the rest of the sauce alongside.

Video

Notes

Make ahead: Make the pot roast up to 3 days in advance. Store the meat and sauce in the fridge, then heat them together, covered, at 325°F for about an hour.

Nutrition Facts

Saucy Beef Pot Roast

Serving Size

 

1

Amount per Serving

Calories

263

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Cholesterol

 

70

mg

23

%

Sodium

 

577

mg

25

%

Potassium

 

515

mg

15

%

Carbohydrates

 

7

g

2

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

27

g

54

%

Vitamin A

 

2560

IU

51

%

Vitamin C

 

2

mg

2

%

Calcium

 

40

mg

4

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.