Pot Roast
- Ready In:
- 3hrs 20mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 3 lbs boneless chuck roast
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 2 garlic cloves
- 2 teaspoons sugar
- 1 cup chicken broth
- 1 cup beef broth
- 1 sprig thyme
- 1 1⁄2 cups water
- 1⁄4 cup red wine
- 1 1⁄2 lbs carrots
- 1 1⁄2 lbs red potatoes
- 4 celery ribs
directions
- Adjust oven rack to middle position and heat oven to 300 degrees.
- Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
- Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking.
- Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes.
- Transfer roast to large plate; set aside.
- Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes.
- Add garlic and sugar; cook until fragrant, about 30 seconds.
- Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
- Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
- Bring liquid to simmer over medium heat, then cover with lid; transfer pot to oven.
- Cook, turning roast every 30 minutes, until roast is almost tender (sharp knife should meet little resistance), 3 hours. Do not allow to boil. If this means keeping the lid slightly ajar, then do that.
- Add carrots, red potatoes, and celery to Dutch oven, submerging them in liquid. Continue to cook until vegetables are almost tender, about 40 minutes.
- Transfer roast to carving board; tent with foil to keep warm.
- Using slotted spoon, transfer vegetables to warmed serving bowl or platter.
- Pour juices into gravy separator.
- Melt butter in the bottom of the pan and add flour to make a roux. Stir until nutty brown.
- Add juices (minus fat) back into the pot. Add wine and salt and pepper to taste; simmer over medium high heat, stirring, until gravy reaches desired consistency.
- Using chef’s or carving knife, cut meat into 1/2-inch-thick slices or pull apart into large pieces; transfer to bowl or platter with vegetables and pour about 1/2 cup sauce over meat and vegetables. Serve, passing remaining sauce separately.
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RECIPE SUBMITTED BY
Extremely busy evening law student/mom just trying to keep her three kids healthy and her husband sane.