Oven Pot Roast
2021-01-25 17:56:49
Serves 6
Low and slow is the secret to this super tender roast!
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Ingredients
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- One 2 to 3-pound chuck roast
- 1 whole onion, peeled and quartered
- 3 large potatoes, chopped
- 6 whole carrots, cut into 2-inch pieces
- 8 to 16 oz. Crimini mushrooms
- 3 Cloves garlic, minced
- 1 cup red wine
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
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Instructions
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large roasting pan or Dutch oven over medium-high heat.
- Add the onions to the pot, browning them on both sides.
- Move the onions to a plate.
- Throw the carrots and garlic into the same hot pot and toss them around a bit until slightly browned, about a minute or so.
- Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the hot pot. Place the meat in the pot and sear it 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 medium-high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions, carrots and potatoes, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 2 to 3-pound roast, adding the mushrooms to the pot in the last 30 minutes of cooking time.
- For a 4 to 5-pound roast, plan on 4 hours.
- The roast is ready when it's fall-apart tender.
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