Classic Fall-Apart Pot Roast

4 servings

This melt-in-your-mouth beef with tender baby potatoes and hearty carrots in a silky red wine reduction is the ultimate comfort food! © Perfect for cozy nights, this one-pot wonder is simple, classic, and bursting with flavor. Slow cooking at low heat works magic-collagen in the beef turns into gelatin, creating that irresistibly tender, juicy texture, while the vegetables stay perfectly cooked without falling apart. Cook it in the oven, Instant Pot, or slow cooker. Let's braise!

Servings: 4

Ingredients

Beef: 1 kg (2.2 lbs)
Onions: 2 large
Garlic: 4 cloves, minced
Baby potatoes: 500 g (1.1 lbs)
Carrots: 3 medium, cut into large chunks
Dry red wine: 350 ml (1.5 cups)
Beef broth: 500 ml (2 cups)
Tomato paste: 15 ml (1 tbsp)
Salt: to taste
Freshly ground black pepper: to taste
Olive oil: 45 ml (3 tbsp)
Brown or white sugar: 5 ml (1 tsp)
Flour: 30 ml (2 tbsp)
Bay leaves: 2
Fresh sage: 5 leaves
Fresh parsley or cilantro

Cooking Instructions

Season the beef generously with salt and pepper on all sides.

Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Brown the beef on all sides to lock in flavor (about 15 min). Transfer to a plate.

In the same pot, sauté onions and garlic until translucent (2-3 min). Stir in tomato paste and sugar, then flour, letting it absorb the oil and moisture.

Pour in the red wine, stir, and let it reduce slightly (1-2 min). Add beef broth, bay leaves, and fresh sage.

Nestle the beef back into the pot, surrounded by carrots and potatoes. Cover and cook in the oven at 160°C (320°F) for 3-4 hours. The low, slow heat transforms tough collagen into soft gelatin, making the beef melt-in-your-mouth tender while the veggies hold their shape perfectly.

Garnish with fresh parsley or cilantro and serve hot.

Chef's Note

for garnish:

Best Cuts for Pot Roast: Chuck steak, round steak, blade steak, topside, silverside, skirt steak, shin (gravy) beef, or even sausages for a twist!

Slow cooking at low heat ensures juicy, tender beef and perfectly cooked veggies that don't turn to mush. Pair with crusty bread to soak up that rich, warming broth!