Pot Roast Bourguignon Recipe

Prepare the Beef

Season the beef chuck roast with salt and black pepper on all sides.

Sear the Meat

In a large Dutch oven, heat olive oil over medium-high heat. Add the beef roast and sear for about 3-4 minutes on each side until browned. Remove and set aside.

Sauté Vegetables

In the same pot, add the chopped onion and minced garlic, sautéing for about 3 minutes until softened.

Add Carrots

Stir in the chunked carrots and cook for another 5 minutes.

Deglaze the Pot

Pour in the red wine, scraping the bottom of the pot to remove any browned bits. Let it simmer for 5 minutes.

Add Broth and Herbs

Return the beef to the pot, add beef broth, bay leaves, and thyme. Bring to a boil.

Slow Cook

Reduce heat to low, cover, and let it simmer for about 3-4 hours until the meat is tender.

Cook the Potatoes

Place the peeled and quartered potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes until tender.

Drain and Mash

Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Preheat Oven

Preheat the oven to 425°F (220°C).

Prepare Carrots

In a bowl, toss the whole carrots with olive oil, salt, black pepper, and honey until evenly coated.

Roast Carrots

Spread the carrots on a baking sheet and roast for 20-25 minutes, turning halfway, until tender and caramelized.