The Perfect Pot Roast

I LOVE a good pot roast! It brings me right back to childhood. I remember coming home from dance class and walking into the delicious smell of rosemary and thyme wafting through the house! It is the most comforting meal on a chilly day and feeds a large family!! My husband and I both cleared our plates, and the best thing is, you can bring it to work with you the next day. It heats up so well, and can I say, its even more flavorful the next day. Try this for your family, they will thank you!!

– 2-5 lb Chuck Roast (depending on the family size)
– 3 carrots, cut into large chunks
– 1 yellow onion, cut in large chunks
– 10 small red potatoes, cut in half
– 1/2 cup red wine (can sub beef broth)
– 2 cups beef broth
– 2 sprigs rosemary
– 2 sprigs thyme
– a couple dashes of Worcestershire sauce
– salt and pepper

1. Preheat oven to 275. Salt and pepper meat on all sides and splash with a little Worcestershire sauce.
2. Heat a large dutch oven to high heat, and add about 1 tbsp of oil. Sear meat on all sides for about 2-3 minutes a side! Should become nice and brown.
3. Meanwhile, chop onions and carrots. Once meat is brown, remove meat and set aside. Place onions and carrots in the pot and cook for about 3-5 minutes. Just until brown. Remove veggies.
4. Next, deglaze the pan with 1/2 cup of wine or broth. Scrape the brown bits off the bottom and boil for about 3 minutes.
5. Add the meat back into the pot. Pour in beef broth about 1/2 way up the side of the beef. Add back in the carrots and onions. Add plenty of salt and pepper, and throw in rosemary and thyme.
6. Cover and place in an oven on 275 for 2 hours.
7. After 2 hours, toss in the cut potatoes. Cover and place back in oven for another 2 hours.
8. After 4 hours total (5+ for larger cuts) remove pot from oven and place on stove.
9. Remove beef and set aside. Blend up 1/2 of the veggies to make a creamy sauce.
* You have two options! Option 1.Use an emulsion blender right in the pot and puree about half of the veggies. Meaning you want to keep the other half of the veggies in tact. Option 2. Carefully transfer 1/2 the liquid and veggies to a blender and puree until smooth. Pour back into the pot.
10. Place meat back in boil for 3 minutes and serve!!

Serves 6

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