I must admit, this is not the prettiest plate of food I’ve ever made, but comfort food doesn’t have to look good. It tastes so good, it doesn’t even matter. I’m sure a French culinary chef would disagree with me, but I’m not French or a chef so there you go…….
This is the kind of meal you wanna come home to when you’re cold, tired and just want some good down-home food in your belly.
Start with salt and peppering your hunka meat (chuck roast in layman’s terms) and then browning it in a dutch oven.
When all the vegetable are done, pour in your liquids and give your pot a good whisking. Make sure to release all the crusty goodness on the bottom of the pot. I actually used chicken stock because I didn’t have beef broth on hand. Look at the color the chicken stock turned just from the whisking!
Put your hunka meat back in the pot and throw the vegetables on top. Place your fresh rosemary and thyme on top and bring the whole thing to a boil. Put the lid on the pot and place the whole thing in the oven. The key to really amazing pot roast is “low and slow.” This will cook at 275 degrees for about 3-4 hours. You’ll want to check on it half way through to move some of the veggies around.
In that 3-4 hours time, your whole house will be perfumed with the tantalizing smell of the most amazing pot roast you’ll ever have. Don’t be surprised if you get a few dogs showing up at your door too! They follow their noses, ya know.
From Pioneer Woman
1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
1 cup Red Wine
2 cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan 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 pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.