Another super simple recipe that requires very little cooking. This is another recipe I found on Pinterest, and just had to try because it looked so easy. Not quite as easy as the Crockpot Chicken Taco Bowls I posted about, but the prep is pretty minimal. And with it being called the Perfect Pot Roast Recipe, I just had to try it. I decided to include some pictures of the cooking process because it always helps me to see things visually.
Salt and freshly ground black pepper
One 3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
1. Preheat the oven to 275 degrees F.
2. Generously salt and pepper the chuck roast.
3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
5. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
7. Add in the onions and the carrots, along with the fresh herbs.
8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.
I think this turned out really well, my husband and baby loved it! The beef got really tender and it was a very hearty dish. I thought I probably needed to salt the beef more (I always think my food needs more salt), but hubs said it was perfect. I actually added 2 tablespoons of tomato paste to the broth when it was done because I just felt like it was missing that tomato-ey flavor. I think I might add some tomato sauce to this the next time I make it. And potatoes. I wish I could have used red wine, but since Ava was eating it too, I decided to skip it. Sometimes I feel like my taste buds have permanently changed since pregnancy because nothing I cook tastes just right. This dish has definitely made the weekly rotation, I hope you guys try it out!