Classic Sunday Pot Roast
An elevated spin on a Pot Roast classic. This dish is a great crowd pleaser or a Sunday family-favorite. All it takes is a few good quality ingredients and a little time to make this deeply satisying dish.
Equipment
- Dutch Oven
Ingredients
4-5 poundbeef chuck roast
2 tablespoons olive oil
2 tablespoons butter
2 teaspoons sea salt
1 teaspoon ground black pepper
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 yellow onion(roughly chopped)
6 cloves garlic(whole
2 cups carrots(cut into 2-inch chunks)
1 lb red skin baby potatoes
ΒΌ cup tomato paste
2 cups beef broth
1 tablespoon worcestershire sauce
1.5 cups red wine
2 bay leaves
Instructions
- Preheat the oven to 325 degrees F.
- Season the chuck roast with salt and pepper.Place a large dutch oven over medium heat and add the oil and butter, once hot, add the meat and brown it on all sides, 3-4 minutes on each side, then set it aside. Should be nicely browned.
- Add the diced onion, and garlic to the dutch oven, stir and cook for 1 minute, add thyme, and rosemary, stirring frequently before adding in the tomato paste, cook for about 1 minute.
- Add in the beef broth, Worcestershire sauce, and red wine and scrape the bottom of the pan, then add the roast.
- Add the carrots, potatoes and bay leaves.
- Cover and cook in the oven for 3-4 hours or until fork-tender.
- Remove everything from the dutch over and place on a platter. You can make a gravy with the remaining liquids. If so, just strain and add to a sauce pan with acorn starch slurry.