Prepare the Beef

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.

Sear the Meat

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

Sauté Vegetables

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

Add Carrots

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

Deglaze the Pot

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

Add Broth and Herbs

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

Slow Cook

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.

Cook the Potatoes

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

Drain and Mash

Preheat Oven

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

Prepare Carrots

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

Roast Carrots

beef chuck roast

salt

black pepper

olive oil

onion, chopped

garlic, minced

carrots, cut into chunks

red wine

beef broth

bay leaves

thyme, fresh

potatoes, peeled and quartered

butter

heavy cream

carrots, whole

honey

Pot Roast Bourguignon

Make Pot Roast Bourguignon Recipe in just 4h . roasted carrots, pomme purée, bourguignon gravy

Pot Roast Bourguignon Recipe

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