Ultimate Pot Roast
This Ultimate Pot Roast is fall apart tender and incredibly flavorful. With a rich red wine sauce, perfectly cooked with herbs and vegetables, this is the epitome of Sunday Supper.
Servings: 5
Equipment
- 1 Dutch Oven
Ingredients
- 3-4 lb Boneless Chuck Roast
- 2 tbsp Extra Virgin Olive Oil
- Kosher Salt and Black Pepper
- 1 Medium Onion quartered
- 2 tbsp Tomato Paste
- 5 Cloves Garlic crushed
- 1 cup Red Wine dry, drinkable
- 1½ cup Chicken Stock
- 1½ cup Baby Carrots (or 3 medium diced)
- 8 oz Cremini Mushrooms
- 1½ cup Baby Potatoes
- 1 tsp Thyme dry
- 1 tsp Rosemary dry
- 1 tsp Parsley dry
Instructions
- Preheat your Oven to 400℉ and prepare your vegetables. Peel and quarter the onion. Next, peel and crush the garlic cloves. To crush, place the flat side of your knife on the garlic clove and whack the clove with a tense palm. Wipe the mushrooms clean with a dry cloth and remove their stems. Wash and dry your potatoes.
- Dry the roast with a paper towel to remove excess moisture. Season the meat on both sides generously with salt and pepper. I use about a tsp of salt and pepper each.
- Heat Extra Virgin Olive Oil in your Dutch Oven over medium high heat. Once hot, add the beef to the pot and cook until evenly browned on both sides. About 5 minutes per side. Once browned, remove meat and set aside on a plate.
- Reduce heat to medium or medium low (my Dutch Oven stays hot and I am closer to medium low). Add the onion and cook stirring frequently, about 5 minutes. Onions will begin to brown. Be careful not to burn them.
- Stir in the tomato paste and crushed garlic and allow the dish to cook for about 1 minute.
- Stir in your red wine and 1 cup of chicken stock (reserving the other ½ cup for later use). Scrape the bottom of the pot to loosen any brown bits. This will add important flavor to the dish.
- Add your carrots, mushrooms and dried herbs. Season everything with a few pinches of salt and a few turns of freshly ground pepper. Allow the dish to come to a boil. Reduce your heat to a simmer and top the vegetables with the roast.
- Cover with a lid and place in the oven. Bake for 1 hour 45 minutes.
- Remove from the oven. Be careful as lid and pot will be very hot. Add the potatoes and the remaining ½ cup of chicken stock. Reduce the temperature to 325℉ and cook for an additional 30 minutes with the lid on.
- Remove the pot from the oven. It will be very hot. Allow your dish to stand for 15 minutes with the lid on. Slice the Pot Roast into slices.
- Serve the Roast with the vegetables and juices and a slice of crusty bread. Enjoy!