Entree: United States – Classic American Pot Roast with Green Beans and Red Onions

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs

Additional 10 min

Total 3 hrs 25 min

Ingredients

- 3 lb (1.4 kg) beef chuck (arm pot roast), lean, trimmed to 1/8 inch fat
- 2 tbsp (30 ml) vegetable oil
- 2 medium red onions, sliced
- 4 cloves garlic, minced
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) dry red wine (optional; sub additional beef broth)
- 2 tbsp (30 ml) tomato paste
- 2 bay leaves
- 1 tsp (5 ml) dried thyme
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 lb (454 g) green string beans, trimmed
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) all-purpose flour (optional, for thickening)

Instructions

1. Preheat oven to 325°F (165°C). Pat the beef dry and season all over with salt and pepper.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering; brown the roast on all sides, about 4–5 minutes per side, then remove and set aside.
3. Add sliced red onions to the pot and cook until softened and beginning to brown, about 6–8 minutes; add garlic and cook 30 seconds more.
4. Stir in tomato paste and cook 1 minute, then deglaze with red wine, scraping up browned bits; add beef broth, bay leaves, and dried thyme.
5. Return roast to the pot, cover tightly, and transfer to the oven; braise until fork-tender, about 2 1/2–3 hours.
6. Remove roast to a cutting board and tent with foil; skim fat from braising liquid and, if desired, whisk in flour mixed with 2 tbsp (30 ml) water and simmer on stovetop to thicken.
7. Meanwhile, blanch green string beans in boiling salted water 2–3 minutes until bright green and just tender; drain and toss with 2 tbsp (30 ml) butter and a pinch of salt.
8. Slice roast against the grain, serve topped with braising sauce and caramelized red onions, with buttered green beans on the side.