Emily's Pot Roast
Rated 5.0 stars by 1 users
4 hours 25 minutes
Indulge in the ultimate comfort food with Emily's Pot Roast. A classic dish made with a tender chuck roast, seasoned to perfection with a blend of savory herbs and spices. Slow-cooked with vegetables, this pot roast creates a rich and flavorful sauce that is sure to warm you up and satisfy your cravings. Get ready to experience the ultimate comfort food, with Emily's Pot Roast.
- Salt and freshly ground black pepper
- One 3 to 5 lb chuck roast
- 3 tablespoons olive oil
- 2 white onions, cut
- 3 potatoes, skin on
- 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
Preheat the oven to 275 degrees.
Cover the chuck roast with salt and pepper.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the cut onions to the pot, browning them on both sides. Remove the onions to a plate
Throw the carrots into pot and stir them around until slightly browned. Reserve the carrots with the onions.
If needed, add more olive oil to the pot. Place the chuck roast 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 and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. Add the potatoes the last hour. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.