Pot Roast

Written By Guest User

My favorite pot roast recipe using a chuck roast, charred carrots, onions and cabbage. Flavored with red wine, thyme, and rosemary.

Ingredients:

  • 4-5 lb chuck roast (either one roast or two depending on size)

  • Olive oil

  • 2 onions

  • 6-8 carrots

  • 1/2 of a cabbage head

  • 1 cup red wine

  • 2-3 cups beef stock

  • 3 sprigs fresh thyme

  • 3 sprigs fresh rosemary

  • Salt and pepper

Directions:

  • Generously salt and pepper chuck roast(s).

  • Preheat oven to 275. Heat a dutch oven over medium-high and add oil.

  • Cut two onions in half and 6-8 carrots into 2-inch slices.

  • When the oil is very hot, add onions and brown them on each side.

  • Remove onions and do the same with the carrots.

  • Remove carrots and do the same with the cabbage.

  • Add more oil and place the meat in the pan to sear it for about 1 minute on each side until nicely browned. Remove to a plate.

  • Add 1 cup of red wine to deglaze the pan, scraping the bottom with a whisk to get all the wonderful flavor up.

  • Place roast back into the pan, add enough beef stock to cover the meat halfway. Add onion and carrots, top with cabbage. Add fresh rosemary and thyme.

  • Place the lid on, then roast in the oven for 3-4 hours.

  • When finished, pull meat off the bone and lightly shred with two forks.

Guest User