In actuality, this recipe for the Perfect Oven Pot Roast makes the ideal supper. With carrots and onions, the meat is slowly roasted in the oven until it is fall-apart soft and the carrots are crisp and delicious.
Ingredients
1 3 lb beef chuck roast
2 tbsp olive oil
1 large onion roughly chopped
2 cloves garlic minced
6 whole carrots sliced into 2 inch pieces
1 cup red wine you can use beef stock {broth} instead
2 – 3 cups of beef stock or broth
1 tsp dried thyme leaves or 3 sprigs fresh thyme
3 sprigs fresh rosemary or 1 tsp dried rosemary
salt and pepper to taste
Instructions
Preheat oven to 275 degrees.
Generously season your roast with salt and pepper. Using a roast with some marbling in it will result in a more flavorful and tender roast.
Heat a Dutch oven over medium-high heat and add 2 to 3 tablespoons of olive oil.
Toss in your roughly chopped onions when the oil in the pot is hot and saute them until they start to turn brown. Won’t take but a couple of minutes. Add the garlic, and let cook for about 30 seconds – don’t let it burn. Remove the onions and garlic to a plate.
Toss the carrots into the same pan and let them cook a bit until slightly browned, about a minute or so. Remove to same plate as the onions.
If needed, add a bit more olive oil to the pan. Place the meat in the pan and brown it for about a minute on all sides. Remove the roast to a plate. Tip: Don’t skip this step of browning the meat. You want a good color on your roast.
Using either red wine or beef stock (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of those wonderful bits of flavor from the bottom of the pan.
Place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as rosemary and thyme.
Put the lid on, then roast in the oven for 3 hours. The roast is done when it is falling apart.
Serve with mashed potatoes and some crusty bread to sop up all of the delicious gravy from the roast.
