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Pot Roast Recipe

   
 

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     Pot Roast

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   20 min prep, 4 hrs

Ingredients
1 whole Chuck Roast, 4 To 5 Pounds
2 tablespoons Olive Oil
2 whole Onions
8 whole Carrots
Salt
Pepper
1 cup Red Wine
2 cups Beef Stock
3 sprigs Fresh Thyme, or more if you like
 
3 sprigs Fresh Rosemary, or more

Instructions
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 igh 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. 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.
Christmas 2017, we went to Wichita, Kansas to visit the Bulis and Boyack families. Cary made this for us and it was delicious. Cary added some mushrooms to the pot and we were all fighting over them. Good food and a wonderful visit was had by all.
Serving Suggestions
Mashed Potatoes


Originally Submitted
1/28/2018





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