Home-Style Pot Roast
"In ‘Williams-Sonoma: One Pot of the Day’"
- Ready In:
- 3hrs
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3 yellow onions
- 1 (2 1/2 lb) beef chuck roast
- salt
- fresh ground pepper
- 1⁄4 cup all-purpose flour
- 3 tablespoons canola oil
- 4 garlic cloves, minced
- 1 teaspoon sweet paprika
- 1 1⁄2 cups beef broth
- 1 1⁄2 cups canned diced tomatoes, drained
- 2 tablespoons chopped fresh flat leaf parsley, plus more for garnish
directions
- Halve the onions through the stem end, and cut halves crosswise into slices about ½ inch thick; set aside.
- Season the roast with ¾ tsp salt and ½ tsp pepper.
- Spread the flour on a plate.
- Coat the roast with the flour, shaking off the excess.
- In a large heavy pot, heat 2 T oil over med-high heat.
- Add the roast and cook, turning occasionally, until browned on all sides, about 8 minutes.
- Transfer roast to a plate.
- Add the remaining 1 T oil to the pot and heat over med-high heat.
- Add the onions, cover, and cook, stirring occasionally, until the onions are softened, about 6 minutes.
- Stir in the garlic and paprika and sauté until the garlic is fragrant, 1-2 minutes.
- Return beef to the pot, nestling it in the onions.
- Bring the liquid to a boil, decrease heat to med-low, cover, and simmer until the beef is fork tender, about 2 hours.
- Transfer the pot roast to a deep platter.
- Season the onion mixture in the pot with salt and pepper.
- Skim any fat from the surface.
- Spoon the onion mixture around the roast, sprinkle with parsley and serve.
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Reviews
-
I am not experienced at making pot roasts and have never made one on top of the stove. This recipe turned out terrific for me. I used a 3lb. roast and cooked it for about 2 1/2 hours on the stove. It was so tender. I had some red wine in the fridge so I added just a little bit, about 1/4 c. to the beef broth when I started. The onions got all melty soft. Yum! I'd be proud to serve this to company. Thanks for posting the recipe.
