How To Make Wolfgang Puck Pot Roast Recipe
Tender, juicy pot roast in a rich gravy with root vegetables – the ultimate comfort food!
Serves:
Ingredients
- 1 (3-pound) boneless beef chuck roast
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium onions, peeled and diced
- 4 garlic cloves, peeled and minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme leaves
- 1 teaspoon paprika
- 3 large carrots, peeled and sliced
- 2 large parsnips, peeled and sliced
- 4 medium potatoes, peeled and cut into chunks
Instructions
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Preheat oven to 325°F.
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Season the beef generously with salt and black pepper.
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In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
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Brown the beef on all sides in the hot oil, then remove from the pot and set aside on a plate.
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Reduce heat to medium; add onions and garlic to the pot; sauté until onions are translucent.
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Stir in the beef broth, red wine, tomato paste, thyme, and paprika and bring to a simmer.
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Return the beef to the pot; add the carrots, parsnips, and potatoes around the beef.
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Cover tightly with a lid or foil; cook in the oven for about 3 hours or until the beef and vegetables are tender.
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Remove from oven and let the pot roast rest for 10-15 minutes before slicing and serving.
Nutrition
- Calories : 540kcal
- Total Fat : 24g
- Saturated Fat : 7g
- Cholesterol : 148mg
- Sodium : 967mg
- Total Carbohydrates : 32g
- Dietary Fiber : 6g
- Sugar : 9g
- Protein : 42g
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