I love a good roast, but it’s not something we do often enough in our house. We spend so much time in a hurry that I never take the time to prepare something nice and slow. I decided to do a nice roast for the family Friday night and it turned out amazing!
Pot Roast
- 4-5 lb whole chuck roast
- 2 Tbsp olive oil
- 2 whole onions
- 6-8 whole carrots
- Kosher salt, pepper, garlic powder, onion powder, and paprika
- 1 cup red wine
- 2-3 cups beef stock
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
Generously season all sides of your roast with salt, pepper, garlic powder, onion powder, and paprika.
Preheat the oven to 275. Heat a large pot or dutch oven over med-high heat. Add the olive oil to the pan.
Cut the onions in half and cut the carrots in to 2 inch slices. When the oil is hot, add the halved onions browning them on one side and then the other. Remove the onions to a plate and add the carrots. Toss them around until slightly browned and them remove them to the plate with the onions.
Place the meat in the pan and sear it on all sides (about a minute each side) until it’s brown all over. Remove the roast to a plate and deglaze the pan with the red white. Scrape the bottom making sure to remove all the delicious bits from the bottom.
Place the meat back in the pan and add the onions, carrots, rosemary and thyme, and add beef stock to cover the meat about halfway.
Put the lid on, and roast in the oven for 5 hours. I served it with mashed potatoes, homemade bread, and a salad. It was amazing.
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