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Pot Roast

By Posted on
Oven Pot Roast
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
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Ingredients
  1. Salt and freshly ground black pepper
  2. 2 tablespoons olive oil
  3. One 2 to 3-pound chuck roast
  4. 1 whole onion, peeled and quartered
  5. 3 large potatoes, chopped
  6. 6 whole carrots, cut into 2-inch pieces
  7. 8 to 16 oz. Crimini mushrooms
  8. 3 Cloves garlic, minced
  9. 1 cup red wine
  10. 3 cups beef broth
  11. 2 or 3 sprigs fresh rosemary
  12. 2 or 3 sprigs fresh thyme
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Instructions
  1. Preheat the oven to 275 degrees F.
  2. Generously salt and pepper the chuck roast.
  3. Heat the olive oil in large roasting pan or Dutch oven over medium-high heat.
  4. Add the onions to the pot, browning them on both sides.
  5. Move the onions to a plate.
  6. Throw the carrots and garlic into the same hot pot and toss them around a bit until slightly browned, about a minute or so.
  7. Reserve the carrots with the onions.
  8. 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.
  9. 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.
  10. Add in the onions, carrots and potatoes, along with the fresh herbs.
  11. 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.
  12. For a 4 to 5-pound roast, plan on 4 hours.
  13. The roast is ready when it's fall-apart tender.
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