Pot Roast
Winter’s Favorite Meal.
Full Recipe Video:
Servings: 4
Ingredients:
3-5 lb. chuck roast
3 tbsp. olive oil
4 yellow onions; peeled and halved
8 carrots; unpeeled, cut into 2” pieces
1 cup red wine
3 cups beef broth
2 springs fresh rosemary
3 sprigs fresh thyme
8 Yukon Gold potatoes; unpeeled and quartered
5 garlic cloves
Salt & Pepper
All purpose flour
Garlic powder
Preheat oven to 275.
If meat has string around it, leave it on. It will hold your roast together and you can remove it later.
Season your meat on all sides with salt, pepper, and garlic powder until all surface is covered.
Flour all edges and rub in.
Season potatoes with salt & pepper.
Place your Dutch oven on your stove top and bring to medium/high heat. Add olive oil to pot. When olive oil is hot, add onions and brown and both sides. Add garlic until golden brown. Once browned, remove both to a plate.
Brown carrots, about 1-2 mins. Once browned, remove to plate.
While pot is still on medium/high heat, brown your roast on all sides and ends - about a minute each side - until crusted brown. Remove roast to a plate.
Leave burner on and add the red wine - stir and deglaze the pot.
Add roast back to pot. Add beef stock - enough to cover the roast halfway. You might only need 2 cups.
Add onions, carrots, garlic, and potatoes to pot. Add herbs.
Cover and cook in oven for an hour per pound (if your roast is 4 lbs., cook 4 hours.). The roast is ready when it’s falling apart.
Remove pot from oven and spoon roast and vegetables onto a serving platter and serve to admiring guests!
Notes:
We suggest using a premium quality beef for this recipe from a butcher. You will be able to tell the difference.
For the size roast this recipe calls for, we suggest using at least an 8 qt. Dutch oven.
You can also serve this over mashed potatoes or rice, but if you add the potatoes to the pot, it doesn’t need an additional starch!
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