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.
Prep Time 5 mins
Cook Time 4 hrs
Course Main Course
Cuisine American, French
4-5 poundbeef chuck roast
1 teaspoon ground black pepper
2 yellow onion(roughly chopped)
2 cups carrots(cut into 2-inch chunks)
1 lb red skin baby potatoes
1 tablespoon worcestershire sauce
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.
Keyword Beef, Classic Pot Roast, Pot Roast, Roasted Tomatoes