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.
PREP TIME: 15 MIN|COOK TIME: 4.25 HOURS
INGREDIENTS
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
STEPS
1
Preheat the oven to 275 degrees.
2
Cover the chuck roast with salt and pepper.
3
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.
4
Throw the carrots into pot and stir them around until slightly browned. Reserve the carrots with the onions.
5
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.
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. 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.