classic pot roast


  • 3 pounds roasted chuck, shoulder cut
  • Table salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 chopped onion
  • 3 garlic cloves, crushed or pressed
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour, cassava flour
  • 1/2 cup red wine
  • 2 cups beef broth
  • 2 pounds small yellow potatoes
  • 1 pound carrots, cut
  • 2 bay leaves
  • Fresh parsley or cilantro
  • fresh thyme



Start by putting salt and pepper on all sides of the meat.

In a Dutch oven or large saucepan, heat the oil.
To keep the roast moist and full of flavor, brown it on all sides for about 15 minutes.
Place it on a plate to let it cool.

Add onion and garlic to the remaining fat in the pot and cook for about two to three minutes, or until the onion is clear.
Then put in tomato paste, and then flour.
At this point, the flour will soak up all the oil and water.
Add the wine, mix it in with a whisk, and let it cook down for 1-2 minutes.
Add the beef broth, a few sprigs of fresh thyme, and the bay leaves.

Put the beef back in the pot.
Around the steak in the soup, you should put carrots and potatoes.
Cover it and cook it at 350 degrees Fahrenheit for 2 1/2 to 3 hours.

Enjoy !

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