Alberta Beef Pot Roast with Rosemary and Garlic

A tender and flavorful pot roast made with Alberta beef, fragrant rosemary, and garlic. Served with perfectly roasted vegetables, this is a hearty and comforting meal.

Prep Time

20 minutes

Total Time

3 hours 50 minutes

Calories

630

Level

Medium

Yields

6 servings

Cost

£4.25

Season:

Meal Type:

Cuisine:

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Ingredients

Servings

3lbsAlberta Beef Chuck Roast(Look for good marbling)

£18.00

2tbspOlive Oil(Extra Virgin Olive Oil)

£0.25

1largeYellow Onion(Roughly chopped)

£0.70

4largeCarrots(Peeled and chopped into 1-inch pieces)

£0.50

3Celery Stalks(Chopped into 1-inch pieces)

£0.60

4clovesGarlic(Minced)

£0.30

2tbspFresh Rosemary(Chopped)

£0.40

4cupsBeef Broth(Low sodium preferred)

£1.20

1cupDry Red Wine(Optional, such as Cabernet Sauvignon or Merlot)

£2.50

2tbspAll-Purpose Flour(For thickening (can use gluten-free flour))

£0.05

1tspDried Thyme

£0.10

1Bay Leaf

£0.10

1.5lbsPotatoes(Yukon Gold or Red Potatoes, quartered)

£0.80

to tasteSalt

to tasteBlack Pepper(Freshly ground)

Total Cost

£25.50

£4.25 per serving

The Method

1
Preheat oven to 325°F (160°C).
2
Season the beef roast generously with salt and pepper.
3
Heat olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Sear the beef roast on all sides until browned (about 3-4 minutes per side). Remove the roast from the pot and set aside.
4
Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and rosemary and cook for another minute until fragrant.
5
If using red wine, pour it into the pot and deglaze, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes.
6
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This will help thicken the sauce.
7
Pour in the beef broth, add the thyme and bay leaf, and bring to a simmer.
8
Return the beef roast to the pot. The liquid should cover about two-thirds of the roast. If needed, add more beef broth.
9
Cover the pot and transfer it to the preheated oven. Cook for 3-3.5 hours, or until the beef is very tender and easily shreds with a fork. Check the pot roast every hour to ensure the liquid hasn't evaporated too much; add more broth if needed.
10
About 45 minutes before the end of the cooking time, add the quartered potatoes to the pot.
11
Once the beef is tender, remove the pot from the oven. Remove the bay leaf. Shred the beef with two forks.
12
Taste and adjust seasoning with salt and pepper as needed.
13
Serve the pot roast and vegetables with the flavorful gravy.

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My Notes

Nutrition Information

Nutrition per serving (425g)

630 kcal / 2636 kJ

Carbs

26g

10% of RDA

Fat

30g

43% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For an even richer flavor, you can add a tablespoon of tomato paste along with the flour.

If you don't have a Dutch oven, you can use a large oven-safe pot. If your pot doesn't have a lid, cover it tightly with aluminum foil.

The cooking time may vary depending on the size and thickness of your roast. Check for tenderness with a fork.

If the gravy is too thin, you can thicken it by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the gravy. Simmer for a few minutes until thickened.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Dutch Oven or Large Heavy-Bottomed Pot

Oven

Cutting Board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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