There’s just something about Pot Roast!
Doesn’t this look good?!? It has amazing flavor and the meat just pulled apart!
Here’s how you make it!
Preheat oven to 290.F
Remove chuck roast from packaging. Place on a plate and poke the heck out of it with a fork. Both sides. Season with garlic powder, onion powder, paprika, salt and pepper. I also used some French thyme, add if you wish. Rub it in. Let sit for 20 minutes. This helps with the flavor!
Put a little bit of olive oil in the pot. Sear your onion halves and cut carrots until they brown. Remove the veggies from the pot. (Here they wait on a plate. Yes I was raising yeast rolls in the background!!)
Now sear the chuck roast on both sides. This is about a 2 pound chuck roast. This chuck roast is marbled nicely. The marbling of fat in your meat gives you flavor and keeps it moist.
When done searing… remove chuck roast. Then add a bit of red wine to deglaze the bottom of the pot. You want to get all those yummy crumbles off the bottom of pan as these add flavor. So does the red wine! However, if you wish to not use red wine… then use some beef broth. When you deglaze… scrape the bottom of pan with wooden spatula to get those crumbles up.
Now it’s time to add the veggies back to the pot.
I added some potatoes then the roast.
Add enough beef broth or stock until the broth is about half way up the roast but not completely submerged.
Cover tightly with lid and put in preheated oven. After two hours add more carrots if you want your carrots to have some bite to them. I also added a peeled sweet potato after 2 hours.
Return Dutch Oven, that’s filled with all that goodness, back to Oven for 2 -2 1/2 hours more.
After 4- 4 1/2 hours … It will be done… slice or pull apart the pot roast and plate on a platter with veggies. I served this with Baked Corn Casserole, the veggies and remember the dinner rolls!! Oh… it was a fabulous Sunday Dinner!