Hearty Pot Roast

By Dee
September 14, 2015
5 Comments


Author Notes: Eating pot roast brings me back to cold winters in the midwest and a full dinner table. I love making pot roast ahead of time because it tastes even better the next day! Dee

Serves: 4-6

Ingredients

  • 2-3 pounds chuck roast
  • 2 cups carrots cut in even chunks
  • 2 cups potatoes quartered
  • 1 cup red wine
  • 2 sprigs thyme
  • 2 cups beef or vegetable broth
  • 1 Medium-large onion quartered
  • 2 sprigs Rosemary

Directions

  1. Preheat oven to 300*F. Place dutch oven or oven safe pan and lid on med-high heat and evenly coat pan with olive oil. Sear onions and carrots, then remove from heat.
  2. Season chuck roast with salt and pepper on both sides. Sear in the same pan as was the vegetables. Once chuck roast is nicely browned remove from heat and deglaze with red wine.
  3. Place chuck roast, carrots, onions, sprigs of rosemary and thyme and cover roast halfway with broth. Cover with lid and put in oven for 3 hrs or until it falls apart easily. An hour before roast is done, throw potatoes in.
  4. Once pot roast is done, skim the fat and strain sauce. If the sauce isn't naturally thickened, you can thicken by putting a little flour or cornstarch in bowl with water and pour into sauce and bring to boil. Serve over pot roast and vegetables.

More Great Recipes:
Stew|Beef|Make Ahead|One-Pot Wonders|Entree

Reviews (5) Questions (0)

5 Comments

Daphne November 23, 2017
HI, I don't normally cook roasts, so please forgive if this is obvious, but what am I supposed to do with the wine after the deglaze? Please advise.
 
Jeremy H. December 30, 2016
So is rosemary...2 sprigs as well? As for the onions I assume 2 cups worth of quartered/chunked onion will do fine
 
Author Comment
Dee December 30, 2016
Yes 1 medium to large onion quartered is perfect and if you want to add rosemary i would just throw 1-2 sprigs in as well.
 
Robert W. December 22, 2016
Just a heads up: onions are missing from the incredient list. I assume one big one will do?
 
Author Comment
Dee December 30, 2016
Yes thanks for catching that! I edited the recipe to include the onion now and yes 1 medium-large would be fine