Pot roast is a timeless dish that evokes feelings of home and warmth. It’s a one-pot wonder that’s perfect for a cozy weekend meal or a special occasion. The key to a great pot roast lies in the quality of the ingredients and the low-and-slow cooking method that infuses the meat with flavor Dreamfordarfur.org/.
Here’s a basic recipe to get you started:
- 3-4 pound chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, choppe2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon dried thyme
- 1 bay leaf4 cups beef broth
- 1 cup red wine (optional)
- Salt and pepper to taste
Instructions:
Preheat oven to 325°F (165°C).
Season the roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until browned.
- Remove the roast from the pot and add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add the garlic, thyme, and bay leaf to the pot. Stir for 30 seconds until fragrant.
- Pour in the beef broth and red wine (if using). Bring to a simmer, then return the roast to the pot.
- Cover the pot and transfer it to the oven. Cook for 2-3 hours, or until the roast is fork-tender.
- Remove the roast from the pot and let it rest for 10 minutes before carving.
- Meanwhile, skim any fat from the surface of the cooking liquid. You can thicken the liquid with a cornstarch slurry if desired.
- Serve the pot roast with the vegetables and gravy, mashed potatoes, or rice.
Tips:
- Use a good quality chuck roast with good marbling for the best flavor.
- Don’t overcrowd the pot when searing the roast. This will prevent it from browning properly.
- You can add other vegetables to the pot, such as potatoes, turnips, or parsnips.
- For a richer flavor, you can brown the roast in bacon fat instead of olive oil.
- If you don’t have red wine, you can use additional beef broth or water.
Additional notes:
- Cooking times may vary depending on the size and cut of the roast.
- It is important to cook the roast to an internal temperature of 145°F (63°C) as measured by a food thermometer.