SUPER EASY POT ROAST

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Ingredients:

3-4 pound chuck roast
salt and pepper
2 tablespoons olive oil
1 large onion cut in half and sliced thin
2 cloves garlic minced
1 cup red wine
2 cups beef broth
2 whole bay leaf
2 sprigs thyme
2 sprigs rosemary
2 pounds yukon gold potatoes cubed
1 whole bag baby carrots

Beef Gravy (optional):

4 tablespoons butter
4 tablespoons flour
2 cups pot roast liquid or more if you want the gravy a bit thinner
a couple dashes worcestershire sauce
salt and pepper to taste

Instructions:

-Preheat oven to 275 degrees.
-Season roast with salt and pepper.
-Heat oil in a cast iron pot. When oil is hot and almost smoking add in roast and brown on all sides. 1-2 minutes on each side.
-Take roast out of the pan. Add in the onions and saute for 2-3 minutes to brown.
-Add in garlic and cook for an additional minute.
-Deglaze the pan with wine. Scraping the bottom to release some of the brown bits on the bottom.
-Add in beef broth, bay leaf, thyme and rosemary. Add the roast back to the pot. Cover and place in the oven for 1 hour 15 minutes to 2 hours (depending on size of roast).
-Take out of the oven and add in potatoes and carrots. Cook for an additional 1-2 hours (again depending on size of roast. I had a 3 1/2 pound roast and it cooked for a total of 3 hours).
-Take the roast out and allow it to rest for a couple of minutes before slicing or shredding the roast.
-Place back in the pot and serve warm.
-I have included below my recipe for beef gravy. I like to take the liquid out of the roast and make a quick gravy out of it to serve on top! Totally optional but very delicious!

Beef Gravy:

-Melt butter in a medium saucepan.
-Whisk in flour and whisk for 1-2 minutes until bubbly and slightly thickened.
-Slowly add in pot roast liquid while whisking continuously. Bring to a slight boil and continue to whisk until gravy is thickened.
-Season with salt and pepper and a couple dashes of worcestershire sauce.

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