Ingredients
- 1.25 lb chuck roast
- 1 tbsp Extra-virgin olive oil
- 1/2 Onion peeled and sliced
- 3 Carrots cut into 2-inch pieces
- 1/4 cup Red wine
- 2 cups Beef broth
- 2 sprig Fresh rosemary
- 2 sprig Fresh thyme
- 2 tbsp All-purpose flour
- 2 tbsp Water
- 4 Dinner rolls
- 3 cups Red cabbage sliced
Instructions
- Generously salt and pepper the chuck roast.
- Heat the olive oil in a large pot over medium-high heat. Place the meat in the pot and sear it for about a minute on each side until it is nice and brown all over.
- Pour the red wine and beef broth into the pot. Add in the onions and the carrots, along with the fresh herbs.
- Cover with a lid and bring to a boil and then turn down to a simmer. Turn the roast over after about 20 minutes, add the cabbage and simmer for another 20 minutes. Set the roast aside on a cutting board to rest while you make the gravy.
- Remove the cabbage to a bowl, cover with a lid or plastic wrap and set aside.
- Strain the liquid through a mesh strainer into a small pot and discard the strained ingredients. Put the liquid back on the stovetop on medium heat to simmer. Whisk together the flour and water in a bowl until there are no lumps and gradually add it to the simmering pot until it reaches the desired thickened consistency.
- Slice the pot roast against the grain, plate, and spoon the gravy over top. Serve with cabbage and dinner rolls.
Nutrition
Calories: 463kcal | Carbohydrates: 29g | Protein: 33g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 820mg | Potassium: 770mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7685IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 5mg
Pot Roast w/ Gravy
w/ Dinner Rolls
Ingredients
- 1.25 lb chuck roast
- 1 tbsp Extra-virgin olive oil
- 1/2 Onion peeled and sliced
- 3 Carrots cut into 2-inch pieces
- 1/4 cup Red wine
- 2 cups Beef broth
- 2 sprig Fresh rosemary
- 2 sprig Fresh thyme
- 2 tbsp All-purpose flour
- 2 tbsp Water
- 4 Dinner rolls
- 3 cups Red cabbage sliced
Instructions
- Generously salt and pepper the chuck roast.
- Heat the olive oil in a large pot over medium-high heat. Place the meat in the pot and sear it for about a minute on each side until it is nice and brown all over.
- Pour the red wine and beef broth into the pot. Add in the onions and the carrots, along with the fresh herbs.
- Cover with a lid and bring to a boil and then turn down to a simmer. Turn the roast over after about 20 minutes, add the cabbage and simmer for another 20 minutes. Set the roast aside on a cutting board to rest while you make the gravy.
- Remove the cabbage to a bowl, cover with a lid or plastic wrap and set aside.
- Strain the liquid through a mesh strainer into a small pot and discard the strained ingredients. Put the liquid back on the stovetop on medium heat to simmer. Whisk together the flour and water in a bowl until there are no lumps and gradually add it to the simmering pot until it reaches the desired thickened consistency.
- Slice the pot roast against the grain, plate, and spoon the gravy over top. Serve with cabbage and dinner rolls.
Nutrition
Calories: 463kcalCarbohydrates: 29gProtein: 33gFat: 23gSaturated Fat: 8gCholesterol: 98mgSodium: 820mgPotassium: 770mgFiber: 3gSugar: 4gVitamin A: 7685IUVitamin C: 5mgCalcium: 125mgIron: 5mg
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