Perfect Pot Roast

Name: Perfect Pot Roast
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 serving
Ingredients: 2 tbsp olive oil, divided; 2 small yellow onions, skin removed, cut into 4 wedges; 6-8 large carrots, peeled and chopped into large pieces; Sea salt and freshly cracked pepper, to taste; 1 (4 lb) chuck roast; 5-6 cloves of garlic, smashed; 1 cup dry red wine; 3 sprigs of fresh thyme; 2-3 sprigs of fresh rosemary; 2-3 cups beef broth, as needed

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Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings
8
Course
Main Course
Cuisine
American

Perfect Pot Roast

Grace Nunez

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

2 tbsp olive oil, divided
2 small yellow onions, skin removed, cut into 4 wedges **Keep with core remaining to help onion stay in wedges while cooking
6-8 large carrots, peeled and chopped into large pieces
Sea salt and freshly cracked pepper, to taste
1 (4 lb) chuck roast
5-6 cloves of garlic, smashed
1 cup dry red wine **You can also use extra beef broth instead of wine
3 sprigs of fresh thyme
2-3 sprigs of fresh rosemary
2-3 cups beef broth, as needed

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Instructions

Preheat the oven to 275 degrees.
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the onion wedges to the Dutch oven along with the carrots and cook, stirring occasionally, for 2-3 minutes until lightly browned. Season with sea salt and freshly cracked pepper, to taste. Remove to a plate.
Add the remaining olive oil to the Dutch oven. Season both sides of the chuck roast well with sea salt and freshly cracked pepper, to taste. Place the meat in the Dutch oven and sear for 1-2 minutes per side until it is browned all over. Remove to a plate. Side Note: If your roast comes tied up with string, remove the string so you have a flat roast.
Add the garlic cloves to the Dutch oven and cook, stirring constantly for 1 minute.
Add the wine and deglaze the pan making sure to scrape up any bits off of the bottom. Cook for 1 minute then add the beef broth, thyme sprigs, rosemary sprigs, and the beef & onions.
Cover with a lid and place into the oven to roast for 2 hours. Side Note: Cover the plate of carrots with tin foil and set aside until needed.
After two hours, carefully flip the beef over and add the carrots to the Dutch oven. Replace the lid and continue to cook for 2 hours or until the beef is tender and falls apart easily. Side Note: If your roast is 3 lbs... start checking the meat after 3 hours.
Shred or slice the beef and serve with the carrots and creamy mashed potatoes, if desired. Enjoy.