adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

The Best Pot Roast
The Best Pot Roast
0 Likes
Prep Time:
10 minutes
Cook Time:
240 minutes
Total Time:
250 minutes
Tender pot roast cooked slowly with onions, garlic, carrots, and red wine for a flavorful meal.
Ingredients:
  • 3 1/2 pound of beef shoulder or boneless chuck roast (look for a piece that is well marbled with fat for best results)
  • 2 tablespoons extra virgin olive oil
  • Salt, pepper, and Italian seasoning to taste
  • 2 large yellow onions, thickly sliced, lengthwise (root to tip), about 4 cups sliced onion
  • 4 cloves garlic, peeled
  • 1/2 cup red wine
  • 1 bay leaf
  • Several carrots, peeled and cut into 2-inch segments
Instructions:
  • To brown the roast, heat 2 tablespoons of oil in a thick-bottomed covered pot like a Dutch oven over medium-high heat. Pat the roast dry with paper towels, then season with salt, pepper, and Italian seasoning all over. Sear the roast in the pot, without moving it, for several minutes on each side until browned.
  • Sear the onions in the pan until browned, then add garlic and carrots on top. Remove the roast from the pan and set aside on a plate. Cook the onions for 5 to 10 minutes until they start to caramelize.
  • Place the roast on top of the onions, garlic, and carrots in the pot. Pour in 1/2 cup of red wine and add the bay leaf. Cover the pot and bring it to a gentle simmer. Adjust the heat to the lowest setting to maintain a steady simmer. If using the oven, start by simmering on the stovetop before transferring to the oven at 350°F for 15 minutes, then reduce to 250°F for an hour, and finally to 225°F.
  • Braise the meat until fork-tender: Cook the meat for 3 1/2 to 4 1/2 hours, or longer, until it's tender. The slow cooking process at a low temperature will create a flavorful liquid. To keep your pot roast moist, ensure the pot has a tight-fitting lid and simmer on low heat. Serve with green beans and potatoes.

Similar Recipes