One Pot Meal-Easy Beef and Potato Bake

Ingredients:

• 1.5-2 lbs chuck roast
• 2 tbsp vegetable oil
• 2 tbsp butter
• 2 cloves garlic, minced
• 2 large yellow onions, chopped
• 3-4 carrots, chopped
• 2 tbsp all-purpose flour
• 1 cup red wine (or white wine)
• 3 cups beef broth
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 bay leaves
• 2 lbs potatoes, peeled and sliced
• Salt and pepper to taste

Instructions:

1. Brown the Meat: Brown the chuck roast in batches in a large oven-safe Dutch oven or pot.
2. Sauté the Vegetables: Add butter, onions, carrots, and garlic to the pot and cook until softened.
3. Create the Sauce: Stir in flour, red wine, beef broth, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Layer the Potatoes: Add the browned meat to the sauce, then layer potato slices on top. Dot with butter.
5. Oven-Roasting: Cover the pot and roast in a 325°F oven for 2-3 hours, or until the meat is tender.
6. Broil for Crispy Potatoes: Uncover the pot, increase the oven temperature to 400°F, and broil for 5-10 minutes, or until the potatoes are golden brown.

Tips:

• Choose a Good Cut: A good quality chuck roast is key for a tender and flavorful pot roast.
• Don't Overcrowd the Pan: Brown the meat in batches to ensure a good sear.
• Deglaze the Pan: The red wine deglazes the pan, adding depth of flavor to the sauce.
• Low and Slow: The low and slow cooking method tenderizes the meat and allows the flavors to meld.
• Crispy Potatoes: Broiling the dish at the end adds a crispy texture to the potatoes.

Enjoy your hearty and comforting Beef Pot Roast!