Classic Pot Roast That's Better Than Grandma's

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can enhance flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder provides similar texture at a lower cost.

Start by seasoning the beef chuck roast with homemade Rosemary salt and fresh ground black pepper, rubbing it in thoroughly.

Heat 3 tablespoons of avocado oil in a stainless steel pan over medium-high heat until shimmering.

Sear the chuck roast for about 5-6 minutes on one side until browned, then flip and sear the other side until browned.

Remove the roast from the pan and set it aside, leaving the fond in the pan.

Add diced onions to the same pan and scrape up the fond while cooking for about 6 minutes until softened.

Transfer the cooked onions into a Dutch oven for the pot roast.

Add crushed garlic to the pan and cook for 3-4 minutes until fragrant.

Stir in tomato paste and cook for about 5 minutes to deepen the flavor and reduce tartness.

Add flour to the mixture and cook for about 5 minutes to eliminate the raw flour taste.

Pour in about 1 cup of Cabernet Sauvignon wine and cook down for 5 minutes to concentrate the flavors.

Add 2 teaspoons of Worcestershire sauce, 2 teaspoons of balsamic vinegar, and a spoonful of Marmite, stirring to combine.

Gradually whisk in the beef stock until well mixed, bringing the mixture to a simmer.

Place the chuck roast back into the pot, ensuring it is submerged in the sauce.

Cooking Techniques

Equipment Needed

Spice Level: