PERFECT POT ROAST RECIPE
Prep
Time : 15 mins
Cook
Time : 4 hours 15 mins
Total
Time : 4 hours 30 mins
Servings : 6
INGREDIENTS
·
Salt
and freshly ground black pepper
·
One 3-
to 5-pound chuck roast
·
2 or 3
tablespoons olive oil
·
2
whole onions, peeled and halved
·
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
INSTRUCTIONS
1.
Preheat
the oven to 275 degrees F.
2.
Generously
salt and pepper the chuck roast.
3. 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.
4. 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.
5.
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.
6.
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.
7.
Add in
the onions and the carrots, along with the fresh herbs.
8.
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.
Recipe
from foodnetwork.com
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