This is a perfect pot roast, tender and delicious with or without the optional gravy. I add potatoes, but you could also leave them out or cook them separately.
Prep Time: 20 minutes
Cook Time: 3 hours, 15 minutes
Total Time: 3 hours, 35 minutes
Yield: Serves 6 to 8
- 1 chuck pot roast, boneless, about 3 pounds
- salt and freshly ground black pepper
- 3 tablespoons vegetable oil, divided
- 2 large onions, peeled, quartered
- 4 carrots, cut into 3-inch pieces, halved lengthwise
- 2 cloves garlic, minced
- 1 cup dry red wine
- 3 cups beef broth
- 1/2 teaspoon dried leaf thyme
- 2 sprigs fresh rosemary
- 1 1/2 to 2 pounds potatoes, peeled and quartered
- For Gravy (optional)
- 2 tablespoons cornstarch
- 1/4 cup cold water
Heat the oven to 300° F.
Sprinkle the chuck roast with salt and freshly ground black pepper
Heat the olive oil over medium-high heat in large saucepan or Dutch oven. Add the onions to the pot. Cook, stirring, until browned.
Add the carrots and cook, stirring, for 2 minutes. Remove the carrots and onions.
Add 1 tablespoon of olive oil to the pan and sear the roast, turning to brown all sides, about 6 to 8 minutes total. Remove the roast to a plate and set aside.
Add the garlic and cook, stirring, for 1 minute.
Add the red wine and bring to a boil. Cook, stirring to scrape up browned bits, until wine is reduced by about 1/3. Add the beef broth to the pan and bring to a simmer. Add the onions and carrots back to the pot, along with the beef.
Cover tightly and roast in the oven for 2 hours. Add the potatoes and continue cooking for 1 hour, or until the potatoes are fork-tender and the roast is falling-apart-tender.
Combine 2 tablespoons of cornstarch with 1/4 cup of cold water. Stir until smooth and blended. Strain and pour the meat juices into a saucepan (use a gravy separator to eliminate excess fats). Bring to a simmer. Stir in the cornstarch mixture and cook, stirring, until thickened.
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