Classic Pot Roast

There is nothing like classic pot roast on a chilly, rainy day. This is one of our easy go to meals. I love that it makes a ton of food so I don’t have to cook the next day, leftovers can be used in sandwiches also and makes a perfect French dip if you reduce the stock at the end.

I used fresh herbs when I made this, but I have also used dried if that’s all I have on hand. Sometimes its just easier to be honest. If you’re using dried, use about 1/2 teaspoon of each thyme and rosemary. After browning the veggies and beef in the pan, the entire thing is braised in a low oven. By the time its done, its fall apart tender and infused with flavors from the broth and herbs.

If you haven’t had a chance to watch the video for this recipe its linked below. Happy cooking!

Yield 6

Author Nesting-Abode.com

Prep time

20 Min

Cook time

3 Hour

Total time

3 H & 20 M

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Pot Roast

A classic pot roast recipe, braised low and slow in a dutch oven. Perfect for a chilly, fall day.

Ingredients

• 3 lbs Chuck roast
• 2 Onions
• 4 Large carrots
• 3-4 Cups of beef broth
• Sprig fresh rosemary (or 1/2 teaspoon dried)
• Sprig fresh thyme (or 1/2 teaspoon dried)
• Salt and Pepper
• Olive oil

Instructions

1. Preheat oven to 275 degrees Fahrenheit.
2. Cut the onions into quarters and carrots into 2 inch pieces. In a large dutch oven heat olive oil over medium heat and cook onions until browned on all sides. Remove and set aside.
3. Add carrots to dutch oven (adding more oil if needed) and cook over medium heat until browned on all sides. Remove and set aside
4. Generously salt and pepper each side of the chuck roast. Adding more oil to the pot, brown the chuck roast on all sides until it has formed a nice crust. Remove and set aside.
5. Deglaze the dutch oven with the broth (starting with 3 cups), scraping up any brown bits at the bottom. Add the chuck roast and veggies back into the pot. If needed add remaining broth so that the liquid comes up to half of the chuck roast. Add herbs so they are resting in the liquid and cover with lid. Bake in a 275 degree oven for about 3 hours until meat is tender and pulls apart easily with a fork.
6. Optional : Remove all veggies and meat from pot and place on a platter and cover with foil. Heat the cooking liquid over a simmer until the sauce reduces by 1/2. Pour over meat as a gravy or dip for sandwiches.