Photo: Perfect Pot Roast Recipe
Ingredients
- Salt and freshly ground black pepper
- One 3 to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine, optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
Directions
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot 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 pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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By andyman213
on April 27, 2013
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This truly is the Perfect Pot Roast, to tender and full of deep flavor. In the past, i could take our leave pot roast, but this is the best I have ever had/made. I actually look forward to having it. The juice make a rich delicious gravy for mashed potatoes
By jean9engle
Virginia Beach
on April 15, 2013
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I usually like my beef rare, and have not been a fan of cooking meat until it's dead, but this was really tender and flavorful. A really great use for a cheap piece of meat. I followed the recipe exactly, except adding 1 tbsp of Worcestershire sauce with the beef broth. I used a nice Shiraz wine to deglaze the pan. I had a lot of beautiful, brown beef stock in my pot when it was done. I thought about making it into a pan gravy, or otherwise saving it, but I was running out of time. It wouldn't take much to thicken it and have something delicious to pour over the top. Might add a few more vegetables next time as those were as good as the beef.
By JackieFL
Florida
on April 14, 2013
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I really love Ree's show! I read most of these reviews and was very excited to try this. 5 stars is impressive. However, I didn't like it. It lacked substance to me. I used merlot wine and I probably shouldn't have. Too dry. Use a sweeter wine if you try it. I'm also not a big fan of rosemary. I put it in to try it and I still dont like it. I agree with others that the broth was just a broth, and needed to be thicker so it clings to the ingredients a little. I also added some potatoes about an hour before the end. I'm sorry to say that I wont be making this again. The flavors were just not there for me.
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