Here we are in a new year, got my work outs going again, trying to eat lighter with salads and chicken. Sometimes you just need some comfort food in the winter. With chuck roast on sale for 2.77 a pound I decided to make Chuck's favorite, Perfect Pot Roast. He usually makes it for me but I thought I would give it go.
It's exercise just getting that big dutch oven from the bottom cupboard.
After my workout I started the prep, cutting all the veggies, browning the meat and onions. Then you just put it all in the oven with some fresh rosemary and thyme. In no time the house begins to smell wonderful with the herbs and broth roasting in the oven. What a nice way to come home after a long day at work.
After a drink on the deck watching the sunset, we had a warm big bowl of comfort food...yum!
Perfect Pot Roast
Total Time: 4 hr 30 min Prep: 15 min Cook: 4 hr 15 min Yield: 6 servings
Salt and freshly ground black pepper
One 3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and quartered
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
2-3 sweet potatoes
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very 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 very 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 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, potatoes and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.