Perfect Pot Roast

Perfect Pot Roast

from spendwithpennies.com

This Pot Roast is perfectly seasoned and served with tender vegetables!

Ingredients

  • 1 tablespoon olive oil
  • 3-4 pounds chuck roast (or rump roast)
  • 1 large onion (chopped, or two small onions)
  • 4 carrots (cut into 2" pieces)
  • 2 stalks celery (cut into 1 ½" pieces)
  • 1 pound baby potatoes
  • 2 cups beef broth (or as needed)
  • 1 cup red wine
  • 4 cloves garlic (coarsely chopped)
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • 1 bay leaf

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 bake 2 hours.

  6. 6

    Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb 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).