Best Bread and Butter Pot Roast
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 30 mins
-
Servings
6 servings
-
Calories
639 kcal
-
Course
Main Course
-
Cuisine
American
Best Bread and Butter Pot Roast
Report
A slow-cooked wonder. This pot roast is so simple; fork-tender, flavorful beef, soft and creamy carrots, caramelized onions and rich potatoes, the perfect Sunday dinner...or for any weeknight.
Share:
Ingredients
- 3-5 pounds chuck roast well marbled with fat, will yield a more tender pot roast
- 2-4 Tablespoons olive oil or 2 TBL olive oil and 2 TBL butter
- 2 onions peeled and cut in half
- 6-8 carrots washed, cut into 2 in pieces (peeling is optional)
- 4-8 potatoes if using russet, just 2-4 small medium ones, if using baby potatoes or fingerlings as many as you think your family will eat, cut potatoes that are larger in half or thirds
- salt and pepper to taste
- 1 cup red wine optional, beef broth or stock may be used instead
- 2-3 cups beef broth or stock
- 3 prigs fresh thyme or 1 teaspoon dried thyme
- 3-4 prigs fresh Rosemary or 1 teaspoon dried rosemary
- 1 bay leaf
- 2-3 prigs fresh parsley optional
Instructions
- Preheat oven to 275° F, moving racks to make sure your pot (with the lid) will fit in the oven.
- Heat oil (and butter if desired) in a large dutch oven or pot, medium to medium high heat, until hot but not smoking. Salt and pepper your chuck roast well, it's a large piece of meat, don't be shy about salting it. Set aside.
- Cut onions in half and carefully place cut side down in hot oil, brown for 1-2 minutes per side, remove to plate.
- While pot still hot, toss in cut carrots (2 inches or so) and stir around hot pan until lightly browned, about a minute. Remove to plate.
- Turn up the heat a bit, so that the pan is screaming hot, but still not smoking. Carefully, using tongs add your meat to the pot, searing well on each side for about 1-2 minutes per side. Once all sides are seared, remove to plate.
- Next keeping the temp up on the pot, deglaze your pan by pouring in 1 cup of wine or broth, using a wooden spoon scrape the bottom of the pan releasing the flavor in the brown bits.
- Return meat to the pot, tucking in the carrots, potatoes and onions all around. Pour in additional beef broth until about halfway up the side of the meat. Add sprigs (or dried) of rosemary, parsley, thyme, and bay leaf tucking around the veggies and meat.
- Cover and don't peek, cook for 3 hours (for a smaller roast) and 4-6 hours for a larger roast. If necessary, check the liquid levels about hour 4 or 6 if cooking longer adding a cup or so of additional broth. Serve with warm Russian Black Bread and a crisp green salad.
Equipments used:
Notes
- This is so delicious on top of a baked potato as well, or use leftovers and bake potatoes for a completely different meal idea!
Nutrition Information
Show Details
Serving
1serving
Calories
639kcal
(32%)
Carbohydrates
35g
(12%)
Protein
48g
(96%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
2g
Cholesterol
156mg
(52%)
Sodium
535mg
(22%)
Potassium
1699mg
(49%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
10279IU
(206%)
Vitamin C
36mg
(40%)
Calcium
95mg
(10%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 639kcal | 32% |
| Carbohydrates | 35g | 12% |
| Protein | 48g | 96% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 535mg | 22% |
| Potassium | 1699mg | 36% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 10279IU | 206% |
| Vitamin C | 36mg | 40% |
| Calcium | 95mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
Other Recipes
You'll Also Love
