A tender, flavorful pot roast cooked low and slow with hearty potatoes and carrots. Perfect for a cozy family dinner.
Ingredients:
- Meat:
- 3-4 pound beef chuck roast
- 1 tablespoon olive oil (or vegetable oil)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetables:
- 1 large yellow onion, chopped
- 3-4 medium carrots, peeled and cut into chunks
- 3-4 medium potatoes (Yukon Gold or red), cut into chunks
- 3-4 cloves of garlic minced.
- Liquid & Flavor:
- 1 cup beef broth
- 1 cup red wine (optional, but adds depth of flavor)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Instructions:
- Sear the Roast:
- Pat the chuck roast dry with paper towels. Season generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the roast on all sides until browned, about 3-5 minutes per side. This step is crucial for developing flavor.
- Remove the roast from the pot and set aside.
- Sauté the Onion and Garlic:
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Add the minced garlic, and cook for another minute until fragrant.
- Deglaze and Add Liquids:
- If using red wine, pour it into the pot and scrape up any browned bits from the bottom with a wooden spoon.
- Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
- Return the Roast and Simmer:
- Return the seared roast to the pot.
- Bring the liquid to a simmer, then reduce the heat to low.
- Cover the pot tightly and simmer for 2-3 hours, or until the roast is very tender and easily pierced with a fork.
- Add Potatoes and Carrots:
- Add the carrots and potatoes to the pot.
- Ensure they are mostly submerged in the liquid.
- Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender.
- Rest and Serve:
- Once the roast and vegetables are cooked, remove the roast from the pot and let it rest for 10-15 minutes before slicing.
- Remove the bay leaf.
- Slice or shred the roast and serve it with the potatoes, carrots, and the flavorful cooking liquid.
- Optionally, you can thicken the remaining liquid with a cornstarch slurry for a richer gravy.
Tips and Variations:
- For a richer gravy, thicken the cooking liquid with a slurry of 1-2 tablespoons of cornstarch mixed with cold water.
- You can add other vegetables, such as celery or parsnips.
- If you don’t have red wine, you can use more beef broth.
- A slow cooker can also be used. Sear the meat, then place all ingredients into the slow cooker, and cook on low for 8 hours.
- For added flavor, you can add a tablespoon of tomato paste to the onion and garlic mixture.
- Fresh herbs can be used in place of dried herbs. Use 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs.