Serve it with a big pile of mashed potatoes!
I did this recipe for Easter Sunday (I know not traditional) but it was very very good! Next time I might go a little lighter on the rosemary and maybe try it out with the red wine. Oh and I forgot the black pepper which in my option would make it better even if my wife disagrees!
- Yield:
- 10 Servings
- Prep Time:
- 20 mins.
- Cook time:
- 4 hours
- Total time:
- 4 hours 20 mins.
Ingredients
- 4 to 5 lb. whole chuck roast
- Kosher salt and pepper, to taste
- 2 tbsp. olive oil, plus more as needed
- 2 whole onions
- 6 to 8 whole carrots
- 1 c. red wine (optional, you can use beef broth instead)
- 2 to 3 c. beef stock
- 3 sprigs fresh thyme, or more to taste
- 3 sprigs fresh rosemary, or more to taste
Instructions
- First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
- Preheat the oven to 275˚F. Heat a large pot or Dutch oven over medium-high heat. Then, add the olive oil (or you can do half butter, half olive oil).
- Cut the onions in half and cut the carrots into 2-inch slices. When the oil in the pot is very hot (but not smoking), add in the onions, browning them on one side and then the other. Remove the onions to a plate.
- Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
- If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides, until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
- When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough of the beef stock to cover the meat halfway. Add in the onion, carrots, rosemary sprigs, and thyme sprigs.
- Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4- to 5-pound roast, plan on 4 hours.
Pot Roast
Published Aug 21, 2023
Perfect Pot Roast Serve it with a big pile of mashed potatoes! BY REE DRUMMOND Published: Aug 21, 2023 YIELDS: 10 serving(s) PREP TIME: 20 mins COOK TIME: 4 hrs TOTAL TIME: 4 hrs 20 mins Ingredients: 4 to 5 lb. whole chuck roast Kosher salt and pepper, to taste 2 tbsp. olive oil, plus more as needed 2 whole onions 6 to 8 whole carrots 1 c. red wine (optional, you can use beef broth instead) 2 to 3 c. beef stock 3 sprigs fresh thyme, or more to taste 3 sprigs fresh rosemary, or more to taste Directions: 1. First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. 2. Preheat the oven to 275˚F. Heat a large pot or Dutch oven over medium-high heat. Then, add the olive oil (or you can do half butter, half olive oil). 3. Cut the onions in half and cut the carrots into 2- inch slices. When the oil in the pot is very hot (but not smoking), add in the onions, browning them on one side and then the other. Remove the onions to a plate. 4. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. 5. If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides, until it is nice and brown all over. Remove the roast to a plate. 6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. 7. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough of the beef stock to cover the meat halfway. Add in the onion, carrots, rosemary sprigs, and thyme sprigs. 8. Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4- to 5-pound roast, plan on 4 hours.
