How to Make the Perfect Pot Roast
Ingredients
- 3 lb Chuck Roast
- 1 Spanish Onion
- 1 lb Baby Carrots
- 1 lb Baby Potatoes
- 5 cloves Garlic
- 3 cups Beef Stock
- 1/2 cup Red Wine
- 3 tbsp Tomato Paste
- 2 tsp Worcestershire Sauce
- 2 tbsp Olive Oil
- 3 Bay Leaves
- 5 sprigs Fresh Thyme
- 2 tsp Kosher salt
- 1 tsp Pepper
Instructions
- Preheat oven to 300℉.
- Salt chuck roast liberally on all sides and allow to rest at room temperature.
- Chop onions and garlic and set out the carrots so they’re ready to throw in once the meat is finished.
- Heat the dutch oven and grease with olive oil. Sear the chuck roast for 1-2 minutes on each side until a crisp, brown crust forms. Remove from the dutch oven and set aside.
- Place the onions and cook for 1-2 minutes in the olive oil until translucent. Add them garlic and cook for an additional 1-2 minutes.
- Place the chuck roast back into the dutch oven and add beef stock, red wine, tomato paste, Worcestershire sauce, bay leaves, thyme, salt and pepper. Allow to simmer for 5 minutes.
- Place the dutch oven covered into the preheated oven and allow to cook at 300℉ for 2 hours. At the 2 hour mark, add in the baby potatoes and baby carrots. Allow to cook for an additional hour and a half.
- Serve in a bowl or over a bed of mashed potatoes. Enjoy!