Pot Roast
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Level: Easy
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Total: 4 hr 30 min
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Prep: 15 min
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Cook: 4 hr 15 min
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Yield: 6 servings
Step1: Preheat the oven to 275 degrees F.
Step2: Generously salt and pepper the chuck roast.
Step3: Heat the olive oil in a large pot or Dutch oven over
medium-high heat. Add the halved onions to the pot,
browning them on both sides. Remove the onions to
a plate.
Step4: Throw the carrots into the same very hot pot and
toss them around a bit until slightly browned,
about a minute or so. Reserve the carrots with t
he onions.
Step5: If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
Step6: With the burner still on high, use either red
wine or beef broth (about 1 cup) to deglaze
the pot, scraping the bottom with a whisk.
Place the roast back into the pot and add
enough beef stock to cover the meat
halfway.
Step7: Add in the onions and the carrots, along with
the fresh herbs.
Step8: Put the lid on, then roast for 3 hours for a 3-
pound roast. For a 4 to 5-pound roast, plan
on 4 hours. The roast is ready when it's fall-
apart tender.