Pot Roast
Servings
8
servingsTotal time
4
hours30
minutesIngredients
4 lb chuck roast
2 tbsp salt, to season chuck roast
2 yellow onions, chopped
8 garlic cloves, crushed
2 celery stalks, chopped
1/2 cup red wine
4 cups beef stock
a sprig of fresh rosemary
4 sprigs of fresh thyme
1 bay leaf
1.5 lb small potatoes, halved
1 lb carrots, chopped
Directions
- Preheat oven to 325 degrees.
- Pat the chuck roast dry and season generously with salt on all sides (about 2 tbsp).
- In a large Dutch oven, sear the chuck roast on medium-high heat for 4 minutes on each side.
- Remove the meat, lower the heat to medium, and add the onions, garlic, and celery. Let cook for about 5 minutes.
- Pour in 1/2 cup red wine to deglaze the pot. Then add 4 cups of beef stock.
- Add in the fresh herbs: rosemary, thyme, and bay leaf.
- Cover with a lid and cook in the oven for 4 hours. With about 1 1//2 hours remaining, add the potatoes and carrots.
- Serve with rice or mashed potatoes.