Classic Pot Roast
This is a recipe I’ve been making for my family a lot lately as the weather has been getting colder and it never seems to get old. Pot roast is a such a classic hearty dish perfect for those cold winter nights.
Yield: 6-8
Classic Pot Roast
Looking for a classic recipe to warm you up this winter? This pot roast is perfect for a cold-weather night!
Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M
Ingredients
- 3 pounds beef chuck roast
- 2 cups carrots (chopped)
- 2 cups baby red potatoes (halved)
- 2 medium or 1 large onion (quartered)
- 2 cups beef broth
- 1 cup dry red wine
- 3 cloves of garlic (minced)
- 3 tablespoons olive oil
- 1 teaspoon or 1-2 sprigs of rosemary
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees
- Heat dutch oven on stovetop over medium-high heat and add 2 tablespoons of the olive oil.
- Season all sides of the chuck roast generously with salt and pepper before adding it to the preheated pan. Brown all sides and set aside.
- Add the remaining 1 tablespoon of olive oil to the pan and add the onions. Cook 3-5 minutes until somewhat softened.
- Add the beef broth, red wine, and garlic to the pot.
- Transfer to the oven for 30 minutes per pound. For a 3-pound roast cook for 1 ½ hour.
- Add carrots, potatoes, rosemary, salt, and pepper for the final 45 minutes to an hour of cooking time so you don’t overcook them. You want them to be just fork tender.
- Let roast rest on a cutting board for at least 10 minutes before slicing so to let juices absorb. Return to pot.
- Season vegetables with salt and pepper if needed after removing from oven.