Growing up in a family with five children, pot roast was a common meal, especially on the weekends as it is easy to prepare, and can feed a large family pretty handily. The problem was, the pot roast I grew up eating was not very appetizing at all. I had to completely cover it with Worcestershire sauce (nothing against Worcestershire sauce by the way as I love it) for it to be manageable to eat. This pot roast comes out moist and extremely flavorful and cooked with carrots and onions. You will notice the recipe does not have any potatoes, and this is because it is almost impossible to get roast, carrots, and potatoes to cook evenly and thoroughly for the same amount of time. So instead of adding potatoes to the pot, I make a pot of mashed potatoes and serve them with the roast. You will not be disappointed with this recipe, I guarantee it!
The onions cooking until starting to brown.
Next the carrots
Then the roast. My Dutch Oven wasn’t able to brown the whole roast at once, so I cut a third off of it and browned one piece at a time. Once it was time for everything to go back in together, it was fine all squished (cooking term!) in there together.
Everything squished in together.
Final product, and trust me, this picture does NOT do this recipe justice! The flavor tenderness and flavor is absolutely Wonderful!!
Perfect Pot Roast
Salt and freshly ground black pepper
One 3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot 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 pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.
Recipe from The Pioneer Woman