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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Perfect Pot Roast with Veggies Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3-4 lbs chuck roast
1 lb Yukon Gold potatoes, cut into chunks
4 large carrots, peeled and sliced
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional)
2 tbsp olive oil
Salt and pepper to taste
Fresh thyme and rosemary sprigs
2 bay leaves
Directions:
Directions:
Preheat your oven to 300°F. If using a slow cooker, set it to low.

Sear the Meat: Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Sear the chuck roast on all sides until browned. Remove and set aside. In the same pot, add the chopped onions and cook until softened. Add the garlic and cook for another minute.

Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly. Add vegetables and meat. Place the potatoes and carrots in the pot or slow cooker. Lay the seared meat on top. Pour in the beef broth, ensuring the liquid covers about half of the meat. Add thyme, rosemary, and bay leaves.

Cook Low and Slow: If using an oven, cover the pot with a lid and cook for 3-4 hours. For a slow cooker, cook on low for 8 hours or until the meat is tender and pulls apart easily.
Serve: Remove the bay leaves and herb sprigs. Slice the meat and serve with the vegetables and a generous ladle of the cooking liquid.

 

 

 

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