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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
- 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
- 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.
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best One-Pot Meal