When cooked properly, pot roast may be a fantastic addition to your collection of family dinner options. Cooking a pot roast may be done in various equally tasty ways. This iteration is the first of several I want to highlight in this space.
The quality of the meat you start with is the most crucial factor. Chuck roast is my go-to because it has fantastic marbling all over the heart and becomes soft and melt-in-your-mouth delicious when cooked for long enough. Knowing that these more complex cuts of meat include a lot of stiff connective tissue that can only be softened by cooking at a lower temperature for a long time can help you determine how much time to set aside for cooking. You can’t expect good results from a hastily prepared pot roast.
Ingredients
- Salt and freshly ground black pepper
- One 3- to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine, optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
Directions
- Start by setting your oven temperature to 275 degrees F.
2. Season the chuck roast heavily with salt and pepper.
3. Olive oil should be heated in a big saucepan or Dutch oven over medium heat. Drop the onion halves into the pan and brown both sides. Take the onions out and put them on a dish.
4. Carrots should be tossed about in the same boiling saucepan for approximately a minute until they begin to brown. Keep the carrots in the fridge alongside the onions.
5. The olive oil in the boiling saucepan may need to be replenished. Put the meat in the saucepan and brown it nicely on both sides by searing it for one minute. Put the roast on a serving dish.
6. Deglaze the saucepan with red wine or beef broth (approximately 1 cup) and a whisk while the heat is still high. Return the roast to the pot and fill it halfway with beef stock.
7. Put in the fresh herbs and onions or carrots.
8. Cover and roast for three hours to cook a three-pound roast. Plan on spending 4 hours on a roast that weighs between 4 and 5 pounds. When the roast is fall-apart tender, it’s done.
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