Pot Roast
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Pot Roast

Beef pot roast with carrots and onions. Perfect on a cold winter day!

Nadine

Ingredients

4-serving
  1. 4 Pounds chuck boneless roast (well-marbled)
  2. 1 Cup red wine
  3. 2 Onions , large - sized , thickly sliced
  4. 3 Cups beef stock
  5. 4 Cloves garlic , peeled
  6. 4 Tablespoons olive oil
  7. 4 carrots , peeled and chopped
  8. 2 bay leaves
  9. To Taste kosher salt
  10. To Taste black pepper

Method

240 mins
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    Make sure the beef is room temperature. Generously rub salt and pepper all over the roast.

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    Pre-heat the oven to 275 degrees.

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    In a thick-bottomed covered pot that can go in the oven (i.e. Le Creuset or dutch oven), add 2 tablespoons of oil over medium-high heat for 2 minutes.

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    Turn the heat up to high. Sear the roast on high heat for about 5 minutes on each side. Remove the roast when nicely browned. Set aside on a plate to rest.

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    Add 2 tablespoons of oil to the pot. Then add the onions and cook on medium heat for about 5 minutes. Add the carrots and garlic to the pot. Cook for another 3 or 4 minutes until the vegetables are browned. Remove the vegetables from the pot and set aside.

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    Deglaze the pot with the cup of red wine over high heat for about a minute. Scrape the bottom of the pan and mix.

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    Add the roast and vegetables back to the pot. The pour in the beef broth, add the bay leaves, and then cover the pot. Bring to a simmer. Remove the pot from the stove and place it in the oven. Cook at 275 degrees for 4 hours, until the meat is tender.

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