Sunday Dinner Pot Roast
Prep & Cook time: ~3 hours
Yield: 6-8 servings
Ingredients:
- 3lb Chuck Roast
- 1 Large Yellow Onion
- 3 Clove of Garlic
- 3 Stalks of Celery
- 3 – 5 Whole Carrots
- 1.5 – 2lbs of Russet or Red Potatoes
- 1 Cup of Red Wine (optional, but HIGHLY recommended)
- 2 Cups of Beef Broth (3 if you don’t use the wine)
- 3 Tsp of Unsalted Butter
- Onion Powder
- Granulated Garlic
- ~1 Tsp Fresh Rosemary
- ~1 Tsp Fresh Thyme
- Salt
- Pepper
Preparation:
- Rinse and pat dry your Chuck Roast. Then generously season with Salt, Pepper, Onion Powder, & Granulated Garlic. Cover with a paper towel & let meat rest for at least one hour. Preferably the meat is at room temperature before starting to cook.
o Tip: I like to season and vacuum seal my roast and place in the refrigerator for up to 2 days before cooking. Just make sure to remove the meat and let it come to room temp first.
- Clean and cut your veggies into bite size portions. Keep Onion and Garlic separated from the others for now.
- Pre-heat oven to 375.
o Tip: I place my Dutch oven lid in the over to pre-heat as well.
- On your stove-top, melt 2 Tsp of the Unsalted Butter on medium-high heat until it begins to bubble.
- Brown your Chuck Roast well on all sides, using tongs to turn. Remove after browning.
o Do you see the brown bits in the bottom of the pot? That’s deliciousness in the making!
- Add in the remaining 1 Tsp of Butter & melt. Once melted, add in onion and garlic and a sprinkle of salt and pepper to sauté. Stir with a wooden spoon/spatula.
- Once Onions turn translucent, pour in the 1 cup of red wine (or 1 cup of broth) and scrape the bottom of the pot with your wooden spoon.
- Cut the heat you your stove.
- Add the roast back into the pot; then your veggies and broth. Salt and Pepper to taste.
- Add water to cover the roast and veggie.
- Add in your fresh Rosemary and Thyme (stripped of their stems) and gently stir your ingredients.
- Place your lid on the Dutch oven and cook in your oven for 2 - 2 1/2 hours or until the veggies are tender.
- Serve in a bowl along with your favorite choice of bread. Vacuum seal and freeze leftovers for up to 90 days.
o Tip: With about 30min remaining, I like to remove the roast and shred or cut into cubes. Then return it to the pot to be ready to serve right out of the pot.
Other tips:
- You CAN cook your roast in a crock pot or Insta-pot on the slow cook setting. Just follow the recipe using a skillet through the portion of the recipe where you de-glaze the pan with wine and scrape the bottom. Pour all of that goodness into your pot, then follow the rest of the recipe accordingly.
- I can’t eat a good pot roast without bread. This pairs great with year rolls OR the Rosemary-Basil Wheat bread found here.
