Beef Pot Roast

Beef Pot Roast

A good beef roast is one of my favorite dishes and generally what I requested on my birthdays growing up. The secret to a good roast is to pick a well-marbled cut, and then allow the flavors of the vegetables and meat to set in over a low heat. The red wine really permits the natural flavors from the roast to come out, and the fresh rosemary and thyme provide a much needed finish. Lastly, do not skip the step of searing the roast on the stove before placing in the oven. This locks in the juices and creates such a tender dish.

Ingredients

1 whole (4 to 5 pounds) chuck roast

2 tbsp. olive oil

2 whole onions

6-8 whole carrots

Salt, to taste

Pepper, to taste

1 c. red wine (you can use beef broth instead but I highly recommend the wine)

2-3 c. beef stock

3 sprigs fresh thyme, or more to taste

3 sprigs fresh rosemary, or more to taste

Directions:

1. Generously salt and pepper your chuck roast.

2. Preheat the oven to 275˚. Heat a large pot or Dutch oven over medium-high heat. Add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

3. Cut onions in half and carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions and set aside.

4. Add carrots to the same pot and toss until lightly browned, about 1 minute or so.

5. If needed, add a bit more olive oil to the same pot. Add the meat and sear for about 1 minute on all sides until and brown all over. Remove the roast and set aside.

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. Place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add the onion and carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

8. Put the lid on, then roast in the oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours. Avoid opening the oven as much as possible during this time.

9. Enjoy!