Recipe by Scoutie
I LOVE pot roasts and this is one of the best I have ever had! I personally prefer a bone-in chuck roast. Lots of flavor with great results. I have added quartered potatoes, and some halved white button mushrooms. I add another garlic clove with some Italian Seasoning. Sometimes, I add a bit of broth and flour to the juices, then reduce it down to make a nice gravy.Time does not include resting time. This is VERY good, please try it soon! Adapted from Food Network.
Top Review by CJAY
OMG!!! This was an awesome recipe. I added fresh lemon thyme,whole new potatoes and thickened the pan juices with a little cornstarch slurry. The timing was right on as were the directions. My family just couldn't stop eating this! I took a photo of my own portion and will post it as soon as it shows up. Thanks so much for sharing. I'm so glad I adopted you Scoutie. I'll be trying more of your recipes soon. Made for PAC Spring 2010.
- 1 (3 -4 lb) round roast (or chuck roast})
- kosher salt & freshly ground black pepper
- 1⁄4 cup vegetable oil
- 2 yellow onions, peeled and quartered
- 3 garlic cloves, smashed
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 cups beef stock
- 2 fresh thyme sprigs
- 2 bay leaves
- 3 carrots, peeled and sliced into 1/2-inch pieces
- freshly chopped fresh parsley leaves, for garnish
Directions See How It's Made
- Preheat the oven to 350 degrees F.
- Season the roast on all sides with salt and pepper.
- In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored.
- Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven.
- Roast for 1 1/2 hours and then add the carrots.
- Continue to cook for 1 more hour.
- Transfer the roast to a cutting board and let rest for 15 to 20 minutes.
- Slice and place on a serving platter.
- Skim the fat off the braising liquid and serve with the roast.
- Garnish with parsley.