Sunday, February 23

Simple Pot Roast

1 whole (mine was 3 lbs) Chuck Roast
2 Tablespoons Olive Oil
2 large Onions (or 3 small)
6 whole Carrots (up to 8)
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock 
Fresh Thyme
Fresh Rosemary
Choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast more than anything. Generously salt and pepper your meat and let it rest.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.

Cut onions in half and slice up the carrots (I didn't peel my carrots because I like the flavor the skins provide). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan 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 pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, turn off the heat. Place the roast back into the pan and add 2 to 3 cups of beef stock (enough to cover 3/4s of the roast).  Add in the onion and the carrots, as well as the fresh rosemary and thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast).


Enjoy over a pile of mashed potatoes for Sunday supper!

Recipe adapted from the always great: Pioneer Woman