CLASSIC POT ROAST
Who doesn’t love a classic pot roast? Now, this is not a “quick and easy” recipe, but it is a delicious one for fall. It is totally worth the effort and all that time in the oven.
Ingredients
3 -4 lb boneless chuck roast
3 cups beef stock
1 cup red wine (optional)
5 carrots, roughly chopped into large pieces
4 stalks of celery, roughly chopped into large pieces
One large red onion, quartered
2 cloves of garlic, minced
3 Russett potatoes cut into eighths (you can leave these out and just make mashed, which we love with pot roast)
1 tablespoon of butter
2 tablespoons of olive oil
Two bay leaves
Two sprigs each of rosemary and thyme
Flour for dusting and later gravy if desired (about 1/3 cup)
Prep
Preheat your oven to 275 F
Salt and pepper both sides of your pot roast
Dust all sides of the pot roast with flour
Put the olive oil and butter into a Dutch oven and heat the oven until it's hot but not smoking
Sear all sides of the pot roast then transfer to a plate
Reduce heat to medium then add a cup of beef broth and scrape any brown bits of meat with a wood spoon to deglaze the oven.
Add the onion, carrots, celery, and garlic. Cook until the onions are translucent, about 10 minutes.
Add the other veggies then the beef stock, wine and a cup of water. (If not using wine, you can add two cups of water).
Return the pot roast to the oven.
Add the remaining 2 cups of beef broth and the red wine. (Substitute another cup of broth if not using wine).
Add the bay leaves, two sprigs of rosemary and thyme. Add salt and pepper.
Place the lid on the Dutch oven and cook for two hours
After the two hours, add the potatoes, if using. Flip the pot roast.
Cover again and cook for an additional 45 - 60 minutes. The potatoes should be soft and the meat should fall apart.
Remove the bay leaf and herb sprigs. Serve!
If you want to make a gravy, melt 2 tablespoons of butter in a skillet and whisk in 2 tablespoons of flour.
Cook for 30 seconds. While whisking, add about a cup of strained pot roast drippings. Continue whisking for 1 - 2 minutes and the ravy is bubbling. Add to a gravy boat and serve with the pot roast and/or mashed potatoes if using those.
Enjoy!