Classic Pot Roast

Prep Time: 20

Cook Time: 3 30

Total Time: 3 50

Servings:

Calories: 501kcal

This yummy pot roast can be prepped days in advance or frozen — and actually tastes better after freezing, as the meat gets even more tender.

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Ingredients

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

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.

Nutrition