Ingredients: |
Ingredients: 4-5 lb whole chuck roast
Kosher salt and pepper, to taste
2 T olive oil, plus more as needed (can also use a combination of olive oil and butter)
2 whole onions
6-8 whole carrots
1 c. red wine (optional, can use beef broth instead)
2-3 c. beef broth or stock
3 sprigs fresh thyme, or more to taste
3 sprigs fresh rosemary, or more to taste
|
Directions: |
Directions:
1. Pat dry, and generously salt and pepper your chuck roast all over.
2. Preheat the oven to 275˚F. Heat a large pot or Dutch oven over medium-high heat. Then, add the olive oil (or olive oil and butter, if using).
3. Cut the onions in half and cut the carrots into 2-inch slices. When the oil in the pot is very hot (but not smoking), add in the onions, browning them on one side and then the other. Remove the onions to a plate.
4. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
5. 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.
6. 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.
7. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough of the beef stock to cover the meat halfway. Add in the onion, carrots, rosemary sprigs, and thyme sprigs.
8. Put the lid on, then roast in the oven for about 4 hours (will differ depending on the size of your roast).
|
Personal
Notes: |
Personal
Notes: I often serve this with mashed potatoes. If you prefer to cook your potatoes with the roast, you can potatoes cut into large chunks to the pot during step 7.
If you don’t have fresh herbs, you can use a few shakes of dried.
You can also add garlic or whole mushrooms.
Before I had a pot big enough, I used to prep this through step 6 in my cast iron skillet, and then transfer everything (including the browned bits scraped up during deglazing) to a crock pot and cook on low until tender.
|
This recipe for Pot Roast is from