22 November, 2024
Best Ever Pot Roast
Posted in : Uncategorized on by : admin
Best Ever Pot Roast
Put your Dutch oven to go use with this savory pot roast recipe.
Servings: 6 servings
Equipment
- 1 7-8 Quart Dutch Oven
Ingredients
- 3-4 pound beef chuck roast
- 1 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- oil for browning (I like bacon grease)
- 2 large yellow onions, peeled and sliced
- 6 cloves garlic
- 2 tablespoon tomato paste
- 1 cup red wine (you can substitute broth)
- 2 cups beef broth
- 2 teaspoons Worcestershire sauce
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 pound baby carrots
- 1 1/2 pounds baby potatoes
- 2 tablespoons cornstarch (for gravy)
Instructions
- Preheat oven to 300 degrees F.
- Generously season the meat with salt and pepper on all sides.
- Heat 2 tablespoons of oil in a large Dutch oven on medium-high heat. Give the meat a good sear on each side. Remove the meat and set aside.
- Reduce heat to medium. Add the onions and saute until they start to brown – about 5 minutes. Add minced garlic and continue cooking for a minute or two.
- Add the red wine and deglaze the pan for a minute. Then add the broth, Worcestershire sauce, tomato paste, fresh thyme and rosemary sprigs, and bay leaves. Stir until combined.
- Return the meat to the Dutch oven. The liquid should cover half the meat. If not, add more broth. Cover securely and bake for 1 1/2 hours.
- Remove from the oven and add the potatoes and carrots. Adjust the salt and pepper if needed and cook for another 2 hours or until the meat is tender and falls apart and vegetables are tender.
- Remove the meat and vegetables from the Dutch oven to make the gravy. Make a slurry with 1/4 cup cold water and 2 tablespoons of corn starch and add to the remaining drippings over heat while stirring constantly until thickened. You can repeat this step if gravy is not thick enough.