Pot Roast is a classic comfort food dish that’s perfect for a cozy family dinner. This hearty and flavorful dish typically involves slow-cooking a tough cut of beef, such as chuck roast, with vegetables and seasonings until it becomes tender and flavorful. The meat is first browned in a Dutch oven or large pot, then braised with onions, carrots, potatoes, and sometimes other vegetables like celery or mushrooms. A flavorful liquid, such as beef broth, red wine, or tomato sauce, is added to the pot to create a rich sauce. The pot roast is then simmered for several hours until the meat is fall-apart tender and the vegetables are cooked through. This dish is perfect for a cold winter evening and leftovers can be easily reheated for a quick and satisfying meal.
Equipment
- Dutch oven (optional)
Ingredients
- 2 lbs beef top round roast or chuck roast
- 5 whole carrots peeled, cut in diagonal slices
- 2 whole onions slice in quarters
- 2 cups potatoes you could use about six larger potatoes peeled and quartered
- 2 sprigs rosemary whole
- 2 sprigs thyme remove from the stems
- 1/4 cup olive oil
- 2 cloves garlic
- 2 tsp salt
- 2 tsp pepper
- 2 cups water
Instructions
Prepare the dutch oven
- Preheat the your oven to 180 C.
- Add Salt, pepper to the meat.
- Place your dutch oven on the stove and heat the olive oil for about 3 minutes over medium heat.
- To the hot oil, add the onions, carrots, potatoes and garlic. Stir to cook evenly until the vegetables start to brown.
- Remove the vegetables from the pot and set aside. Place the seasoned meat in the pot, turning on each side to sear the meat. This process should be building some residue from the meat and vegetables in the bottom of your pan. This is vital for a good sauce that the roast will cook in.
- Turn off the stove. Pour the carrots, garlic and potoatoe mixture around your roast and pour in enough water to almost cover the meat. Place to stems of rosemary on top of the meat and remove the stems from 2 springs of thyme and spead along the top.**Note: If you are using a cast iron dutch oven, the water you add needs to be hot. Adding cold water to a already hot cast iron pot could crack the pot.
- Cover and place in the oven for about 3 hours.