Perfect Pot Roast
Recipe from Food Network
Ingredients
- Salt and freshly ground black pepper (to taste)
- One 3- to 5-pound chuck roast
- 2-3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6-8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine (optional)
- 3 cups beef broth
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
Method
- Preheat oven to 275°F.
- Season chuck roast generously with salt and pepper.
- Heat olive oil in Dutch oven over medium-high heat. Brown onion halves on both sides; remove to plate.
- Add carrots to hot pot, toss briefly until slightly browned (about 1 minute). Reserve with onions.
- Add more oil if needed. Sear meat on all sides until golden brown; remove to plate.
- Deglaze pot with red wine or beef broth (about 1 cup), scraping bottom with whisk.
- Return roast to pot. Add enough beef stock to cover meat halfway.
- Add onions, carrots, rosemary, and thyme.
- Cover and roast 3 hours for 3-pound roast or 4 hours for 4-5 pound roast until fall-apart tender.
To drink
- Pairing
- Chappellet 2021 Signature Cabernet Sauvignon (Napa Valley), $95
- On a budget
- Sonoma Highway 2023 Cabernet Sauvignon (Sonoma County), $20.00