Classic Pot Roast and Potatoes
Classic Pot Roast and Potatoes is simply a big piece of beef, seasoned and then cooked low and slow until it is fall apart tender with potatoes cooked in the same pot, absorbing all the wonderful flavors!!
Ingredients
- 5 pounds Chuck Roast
- 4 large carrots, peeled and cut into 1 inch chunks
- 4 cloves garlic, leave whole
- 1 medium onion, diced
- 4 medium potatoes, cubed into 1 inch pieces
- 2-3 tbsp olive oil
- salt and fresh cracked black pepper (enough for both sides of the beef)
- 2-3 sprigs fresh thyme (use 2 tsp dried if you don't have fresh) place on top of meat before putting in oven or sprinkle all over meat if using dried.
- 2-3 sprigs fresh rosemary (use 2 tsp dried if you don't have fresh) place on top of meat before putting in oven or sprinkle all over meat if using dried.
- 1 cup red wine
- 2 cups beef broth
Instructions
- Liberally salt and pepper both sides of roast 1 hour before cooking.
- Heat olive oil in Dutch Oven on high and add the diced onion, carrot pieces and whole garlic cloves to the pot. Saute for about 5 minutes to brown them up a little. Then remove to a plate.
- Add a little more oil to the pot and with the burner still on high, place roast into Dutch oven and brown on both sides.
- When roast is browned on both sides, add all the vegetables back to the pot. Then pour the red wine and beef broth around the perimeter to the roast.
- Place herbs on top of meat and plate lid on the pot. Place into an oven preheated to 325 degrees and cook for about 3-1/2 hours before checking for tenderness.
- When you remove the lid and poke the meat with a fork, it should be very tender, if it is not, place lid back on and cook for another 30 minutes before checking it again (depending on the size of your roast).