Pot Roast Recipe

Pot Roast Recipe

from spendwithpennies.com
Beef
275 min
8 servings
418 kcal / serving

This Pot Roast is slow-cooked with potatoes and veggies to savory, tender perfection.

Ingredients

  • 1 tablespoonolive oil
  • 3 poundschuck roast (or rump roast)
  • 1 largeonion (chopped, or two small onions)
  • 4carrots (cut into 2-inch pieces)
  • 2ribs celery (cut into 1 ½-inch pieces)
  • 1 poundbaby potatoes (or chopped red potatoes)
  • 2 cupsbeef broth (or as needed)
  • 1 cupred wine (*see note)
  • 4 clovesgarlic (coarsely chopped)
  • ½ teaspoondried rosemary
  • ½ teaspoondried thyme leaves
  • 1bay leaf
  • flour (or cornstarch, see notes)
  • butter (optional)

Directions

  1. 1

    Preheat oven to 300°F.

  2. 2

    Season roast with salt and pepper.

  3. 3

    In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.

  4. 4

    Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.

  5. 5

    Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.

  6. 6

    Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.

  7. 7

    Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.