Nothing brings comfort to a dinner table quite like a tender, flavorful pot roast. This time-honored recipe is perfect for a relaxing weekend meal or a special gathering with loved ones. The combination of a richly seasoned chuck roast with hearty vegetables and aromatic herbs, slow-cooked to perfection, creates a dish that's both simple to prepare and deeply satisfying. Let's create this culinary classic!
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Ingredients:
🫒 1 tablespoon olive oil
🥩 2-3 lb chuck roast
🧅 1 yellow onion, sliced
🧄 1 tablespoon minced garlic
🥕 1 lb baby carrots
🍖 2 cups beef broth
🍷 1 cup dry red wine
🌿 3-4 thyme sprigs
🌿 1-2 rosemary sprigs
🧂 Salt, to taste
🌶️ Pepper, to taste
Instructions:
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Total Time: ~4 hours 15 minutes
Equipment:
- Dutch oven or heavy-bottomed pot with a lid
- Oven
Cooking Instructions:
- Begin by preheating your oven to 325°F (163°C).
- Take the chuck roast and generously season all sides with salt and pepper.
- Heat the olive oil over medium heat in a Dutch oven. Once the oil is hot, place the seasoned roast in the pot. Sear the meat for about 5 minutes on each side until a nice crust forms. Remove the roast from the pot and set it aside.
- Add the sliced onion and baby carrots to the same pot and sauté them for 5 minutes, until the onions start to become translucent.
- Mix in the minced garlic and continue cooking for an additional 2 minutes, being careful to not let the garlic burn.
- Pour in the beef broth and red wine. Add the thyme and rosemary sprigs, and stir everything together. Season the mixture with a little more salt and pepper, then bring to a simmer for 5 minutes.
- Carefully return the seared roast back into the pot amongst the simmering liquids and vegetables.
- Cover the Dutch oven with a lid and place it into the preheated oven. Let it braise for 3-4 hours. The roast is done when it's so tender that it's falling apart.
- Once the roast is finished, remove it from the oven. Transfer the meat onto a cutting board and trim away any excess fat as desired. Strain the sauce from the Dutch oven to discard any solids, then add the sauce back in or serve it on the side.
- To serve, slice the pot roast or pull it apart with forks. Serve hot over a bed of creamy mashed potatoes and ladle generous amounts of the strained sauce on top.
Cooking Tips:
- Searing the meat before slow-cooking helps to lock in flavors and adds a rich caramelization that can't be achieved otherwise.
- Straining the sauce ensures a smooth, velvety consistency that's perfect for drizzling over the meat and potatoes.
- Leftovers make excellent sandwiches or can be repurposed into a beef stew.
Servings: 6-8
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Classic Pot Roast
