Pot Roast Recipe

Ingredients

• 1 tablespoon olive oil
• 3 to 4 pounds chuck roast (or rump roast)
• 1 large onion (chopped, or two small onions)
• 4 carrots (cut into 2-inch pieces)
• 2 ribs celery (cut into 1 ½-inch pieces)
• 1 pound baby potatoes
• 2 cups beef broth (or as needed)
• 1 cup red wine
• 4 cloves garlic (coarsely chopped)
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme leaves
• 1 bay leaf

Directions

1. Preheat oven to 300°F.
2. Season roast with salt and pepper.
3. In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
4. Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
5. Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.
6. Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.
7. Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.

Notes

This Pot Roast is slow-cooked with potatoes and veggies to savory, fall-apart perfection.