Entrée: United States – Classic American Pot Roast with Snow Peas

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 5 min

Ingredients

3 1 / 2 lb (1.6 kg) chuck roast
8 oz (225 g) snow peas, trimmed
2 tbsp (30 ml) vegetable oil
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
1 large onion, quartered
3 cups (720 ml) beef stock
1 cup (240 ml) dry red wine (or additional stock)
2 tbsp (30 ml) tomato paste
2 sprigs fresh thyme
1 bay leaf
2 tbsp (15 g) flour (for dredging)
Salt and black pepper to taste

Instructions

1. Preheat oven to 325°F (160°C). Season roast with salt and pepper and dredge lightly in flour.
2. Heat oil in a heavy Dutch oven, brown roast on all sides; remove and set aside.
3. Add onion, carrots and celery, sauté until lightly browned, then stir in tomato paste.
4. Deglaze with red wine, scraping browned bits, then add beef stock, thyme and bay leaf.
5. Return roast to pot, bring to a simmer, cover and transfer to oven; braise 2½–3 hours until fork‑tender.
6. Remove roast and vegetables; skim fat from sauce and reduce on stove if needed to thicken, adjusting seasoning.
7. Add snow peas to simmering sauce for 1–2 minutes to blanch and crisp‑tender, then return sliced or shredded roast to warm through and serve.

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