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I've been perfecting my pot roast recipe for years, and this hearty stew version is a crowd-pleaser. Imagine tender chunks of beef swimming in a rich, savory broth alongside perfectly cooked vegetables. Slow-cooked to perfection, flavors meld beautifully, creating comfort food at its finest. My secret? A splash of red wine adds depth, while garlic and tomato paste bring everything together. This dish warms you from inside out, making cold evenings feel cozy. Trust me, your family will beg for seconds!
Ingredients for Delicious Pot Roast Stew
- Chuck roast: Tender and flavorful cut of meat that becomes melt-in-your-mouth delicious after slow cooking in the stew.
- Beef broth: Provides a rich and savory base for the stew, enhancing the overall depth of flavor in the dish.
- Red wine: Adds a complex depth of flavor and richness to the stew, creating a luxurious and robust taste profile.
- Carrots: Bring a natural sweetness and vibrant color to the stew, while adding a subtle earthy flavor and texture.
- Potatoes: Add heartiness and substance to the stew, soaking up the flavors of the broth and becoming tender and flavorful.
- Onion: Provides a savory base flavor to the stew, adding depth and sweetness as it cooks down with the other ingredients.
- Garlic: Infuses the stew with a pungent and aromatic flavor, enhancing the overall taste and adding a delicious complexity.
- Tomato paste: Adds a rich umami depth to the stew, thickening the broth and providing a concentrated tomato flavor to the dish.
Read more: Mississippi Pot Roast Instant Pot Recipe
Essential Tools for Making Pot Roast Stew
- Dutch oven: Essential for searing and slow cooking the pot roast to tender perfection.
- Chef's knife: Needed for chopping vegetables and preparing the chuck roast for cooking.
Pot Roast Stew Recipe
Equipment
- Dutch Oven
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 3 lbs Chuck Roast
- 4 cups Beef Broth
- 1 cup Red Wine
- 3 units Carrots, chopped
- 3 units Potatoes, chopped
- 1 unit Onion, chopped
- 3 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 2 tbsp Olive Oil
- to taste Salt and Pepper
Read more: Stew Recipe With Tyson Pot Roast Kit
Instructions:
- 1. Preheat your oven to 300°F (150°C).
- 2. Season the chuck roast with salt and pepper.
- 3. Heat olive oil in a Dutch oven over medium-high heat. Sear the roast on all sides until browned.
- 4. Remove the roast and set aside. In the same pot, add onions, carrots, and garlic. Cook until softened.
- 5. Stir in tomato paste and cook for another minute.
- 6. Pour in red wine and beef broth, scraping up any browned bits from the bottom of the pot.
- 7. Return the roast to the pot, add potatoes, and bring to a simmer.
- 8. Cover the pot and transfer to the oven. Cook for 4 hours or until the meat is tender.
- 9. Remove from oven, let it rest for a few minutes, then serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Chuck Roast Stew Recipe
How to Prepare Pot Roast Stew in Advance
Make Ahead Instructions
- Prepare the pot roast stew as directed, but do not cook it in the oven.
- Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 2 days.
- When ready to eat, reheat the stew on the stovetop or in the oven until heated through.
Freezing Instructions
- Allow the pot roast stew to cool completely.
- Transfer the stew to a freezer-safe container or resealable bag, leaving some room for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw the stew overnight in the refrigerator and warm it on the stovetop or in the oven until hot.
Chuck roast is a great choice for this stew because it has a good amount of marbling, which helps keep the meat tender and flavorful during the long cooking process.
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