It’s winter time, and we are all gaining a little hibernation weight. Since that’s the inevitable, might as well make it worth it by eating good (notice I said good, not well LOL). And how do we eat good around these parts? Well, that starts with the perfect pot roast recipe. As usual, I won’t hold you too long, so it’s just a brief scroll down to the recipe.
- 1 tablespoon canola oil
- 3-4 lbs chuck roast
- 1 large yellow onion (chunked)
- 1 lb baby red potatoes (halve them)
- Handful or two of baby carrots
- 1 Bay leaf
- 1 cup red wine
- 2 cups of beef broth
- 1 package of brown gravy mix
- 3 tablespoons butter
- 4 cloves of fresh garlic, coarsely chopped
- 5-6 sprigs of thyme
- Preheat oven to 300°F.
- Season roast with salt, pepper, and garlic powder.
- In a large dutch oven, heat 1 tablespoon oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed. Remove from dutch oven.
- Place onion chunks, halved potatoes, and carrots in dutch oven and sauté for 3-5 minutes (add more oil if needed)
- Add in wine, broth, & bay leaf and let simmer for 2-3 minutes
- Add roast back to dutch oven, laying it over the top of the veggies
- Once the broth is back simmering, cover and place in the oven and bake 2 hours.
- Remove the roast from oven, and take 1 cup of roast juice from the dutch oven, pouring into measuring cup
- Mix the package of brown gravy with the juice from the roast, adding additional beef broth as needed. Pour the mixture over the roast and bake for another 1.5 hours
- In a separate pan, combine the butter, thyme sprigs and garlic. Stir until the butter melts and the mixture becomes fragrant. About 3-5 minutes – DO NOT BURN GARLIC (low/medium heat)
- Remove the roast from the oven, and pour the butter mixture over the top of the roast. Then break the roast up with a fork, mixing the butter mixture with everything in the dutch oven. Bake the roast (4lb) another 30 minutes.
- Remove roast. Discard bay leaf & thyme sprigs, then serve