Pot Roast
Savor the richness of our pot roast recipe – a culinary masterpiece featuring a perfectly seasoned and slow-cooked beef cut, served with savory broth-soaked vegetables for the ultimate in comfort and flavor.
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Ingredients
- 3 lb Chuck Roast
- 2 tbsp all-purpose flour
- 2 tsp kosher salt
- 1 tsp fresh ground black pepper
- 2 tbsp vegetable oil
- 1 large white onion quartered
- 4 garlic cloves whole
- 1 small rib celery cut into thirds
- 2 tsp. kosher salt
- 1/2 tsp black pepper fresh ground
- 1 sprig fresh thyme
- 1 pinch marjoram
- 1 cups beef stock
- 1 cup chicken stock
- ¼ cup red wine optional
- 3 carrots peeled and cut into thirds
- 5 baby yukon gold potatoes cut in half
Instructions
- Preheat oven to 350 degrees.
- Season the chuck roast with salt and pepper. Dust all sides of the roast with flour; set aside.
- Heat a large, 5-quart cast iron Dutch oven over medium heat. Add oil and heat until the oil just begins to shimmer, add the roast and sear on all sides until a deep golden-brown color. Remove the roast to a platter and set aside.
- Add quartered onion, garlic cloves, thyme, marjoram, wine, beef stock and chicken stock. Bring to a boil, use a wooden spoon to scrape up the fond developed at the bottom of the pan. Return the roast to the pot and cover.
- Place covered dish in a preheated oven and continue to braise for 2 ½ hours.
- Add potatoes and carrots, return to oven, and continue to cook for an additional 30 minutes or until the vegetables are tender.
- Remove pot roast from the oven. Transfer the roast and vegetables to a serving platter, tent with foil to keep warm. Skim excess fat off the surface. Discard sprig of thyme. Bring the liquid to a simmer and reduce to thicken. Taste and season with additional salt and pepper if needed. Nestle the meat and vegetables back into the pot. Serve family style with a crusty loaf of bread.