{"product_id":"classic-pot-roast","title":"Classic Pot Roast","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e3 pounds beef chuck roast\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil\u003c\/li\u003e\n\u003cli\u003e1 teaspoon salt\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e4 cups beef broth\u003c\/li\u003e\n\u003cli\u003e1 cup red wine or additional broth\u003c\/li\u003e\n\u003cli\u003e2 tablespoons tomato paste\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e2 teaspoons dried thyme\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e4 medium carrots, cut into 2-inch pieces\u003c\/li\u003e\n\u003cli\u003e4 medium potatoes, cut into 2-inch cubes\u003c\/li\u003e\n\u003cli\u003e2 medium onions, quartered\u003c\/li\u003e\n\u003cli\u003e2 tablespoons cornstarch\u003c\/li\u003e\n\u003cli\u003e3 tablespoons water\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 325°F (165°C).\u003c\/li\u003e\n\u003cli\u003ePat the beef roast dry and season with salt and pepper on all sides.\u003c\/li\u003e\n\u003cli\u003eHeat oil in a large Dutch oven over medium-high heat.\u003c\/li\u003e\n\u003cli\u003eBrown the roast on all sides, about 3-4 minutes per side. Remove and set aside.\u003c\/li\u003e\n\u003cli\u003eIn the same pot, sauté onions and garlic until softened, about 2 minutes.\u003c\/li\u003e\n\u003cli\u003eStir in tomato paste and cook for 1 minute.\u003c\/li\u003e\n\u003cli\u003eAdd beef broth, wine, thyme, and bay leaves. Stir to combine.\u003c\/li\u003e\n\u003cli\u003eReturn roast to the pot and bring to a simmer.\u003c\/li\u003e\n\u003cli\u003eCover and transfer to the oven for 2 hours.\u003c\/li\u003e\n\u003cli\u003eAdd carrots and potatoes, return to oven for 1 hour.\u003c\/li\u003e\n\u003cli\u003eCheck that vegetables are tender and meat shreds easily with a fork.\u003c\/li\u003e\n\u003cli\u003eRemove roast and vegetables, place on a serving platter.\u003c\/li\u003e\n\u003cli\u003eMix cornstarch with water to form a slurry.\u003c\/li\u003e\n\u003cli\u003eStrain cooking liquid and return to pot over medium heat.\u003c\/li\u003e\n\u003cli\u003eStir in cornstarch mixture and simmer until sauce thickens, about 2 minutes.\u003c\/li\u003e\n\u003cli\u003eServe roast and vegetables with gravy.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUse a heavy-bottomed Dutch oven for even heat distribution and browning.\u003c\/li\u003e\n\u003cli\u003ePat the roast dry before browning to achieve a better crust.\u003c\/li\u003e\n\u003cli\u003eCut vegetables to uniform sizes so they cook evenly.\u003c\/li\u003e\n\u003cli\u003ePot roast can be made a day ahead; store in an airtight container for up to 4 days.\u003c\/li\u003e\n\u003cli\u003eFor a thinner gravy, skip the cornstarch slurry step.\u003c\/li\u003e\n\u003cli\u003eIf using a slow cooker, brown the roast first, then cook on low for 8-10 hours with vegetables added in the last 2 hours.\u003c\/li\u003e\n\u003cli\u003eAllow the roast to rest for 10 minutes before slicing for easier carving.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":49861422973025,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/Classic_Pot_Roast.jpg?v=1793193798","url":"https:\/\/www.pantribot.com\/products\/classic-pot-roast","provider":"PantriBot","version":"1.0","type":"link"}