I spent a lot of years trying to find the very best pot roast recipe. This is it. Sure it's not as easy as throwing it in the crockpot, but it's sooooo much better.
Pot Roast:
3-5 lb. chuck roast (one with a lot of marbling)
2 tablespoons (or more) olive oil
2 onions, quartered
8-12 carrots, peeled and cut into 2-3 inch pieces
coarse salt
fresh ground black pepper
1 cup red wine
1 (32 oz.) box beef broth
4-5 springs fresh rosemary
Preheat oven to 275 degrees. Heat the oil in a large dutch oven until hot, but not smoking. Quickly brown onions, but don't cook all the way through. Remove from pan; repeat with carrots. Liberally salt and pepper the roast on all sides. When you've removed the carrots, you may need to add more olive oil and bring it up to heat. Sear the roast on all sides (it won't cook all the way through, either), making sure it's good and brown. Remove from pan. Deglaze pan with the red wine and make sure you scrape up all the brown bits stuck to the bottom of the pan. Return the roast to the pan, and pour the onions and carrots on top. Pour in the beef broth. Submerge the rosemary into the broth, no need to pull it off the stem. Cook in the oven for 3-4 hours. 3 hours if it's a 3 lb. roast. 4 hours (or more) if it's a 4 lb. roast or bigger. You'll know its done when the meat is juicy and literally falls apart. If it seems dry, you need to cook it longer. Serve with mashed potatoes (preferably THESE) and pan juices.
Adapted from THE PIONEER WOMAN
Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: *****
Overall Family Rating: 20/20
No comments:
Post a Comment