Ingredients
Servings 8
- One 3 to 5-pound chuck roast or pot roast
- 2 or 3 tablespoons olive oil
- 2 onions quartered
- 6 to 8 whole carrots unpeeled, cut into 2-inch pieces
- 1 cup red wine
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
- 2 cups fingerling potatoes or baby potatoes optional
Nutritional Facts
Nutrition Facts
Classic Pot Roast
Amount per Serving
Calories
501
% Daily Value*
Fat
27
g
42
%
Saturated Fat
12
g
75
%
Trans Fat
2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
156
mg
52
%
Sodium
555
mg
24
%
Potassium
1186
mg
34
%
Carbohydrates
14
g
5
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
46
g
92
%
Vitamin A
7687
IU
154
%
Vitamin C
13
mg
16
%
Calcium
74
mg
7
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 275°F.
- Generously season the roast with salt and pepper (I use 2 teaspoons kosher salt and 1 teaspoon black pepper).
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onions to the pot, browning them, about 10 minutes.
- Add the carrots to the pot and toss them around a bit until lightly browned, about a minute or so.
- If needed, add a bit more olive oil to the very hot pot. Move the onions and carrots aside, and brown the meat in the pot and brown 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, add red wine to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add beef stock to cover the meat halfway.
- Add the herbs to the mixture and stir.
- Cover, then place in the oven for about 3 - 4 hours. Halfway through cooking, add the fingerling potatoes, toss to coat in the cooking liquid. Return the pot to the oven to finish cooking.
- The meat should be soft and easy to slice when cool. After slicing, return it to the pan. Serve with pan juices, potatoes, carrots and onions.
Notes
Classic and savory, this one can be frozen and rewarmed. It also can be made a day or two ahead of time. This tougher cut of meat actually softens in the freezer so it can taste even better.
