Bread and Butter Pot Roast

The aroma of a savory, Pot Roast loaded with winter veggies, slow cooked until it’s fall apart tender, in a fabulous beef and wine broth will have you hoping for...

recipe
About Recipe
Bread and Butter Pot Roast

The aroma of a savory, Pot Roast loaded with winter veggies, slow cooked until it’s fall apart tender, in a fabulous beef and wine broth will have you hoping for chilly weather! The best meal in the fall and winter for a slow cooked Sunday dinner.

Ingredients :
  • 3-5 pounds Chuck roast well marbled with fat, will yield a more tender pot roast
  • 2-4 Tablespoons olive oil or 2 TBL olive oil and 2 TBL butter
  • 2 onions peeled and cut in half
  • 6-8 carrots washed, cut into 2 in pieces (peeling is optional)
  • 4-8 potatoes if using russet, just 2-4 small medium ones, if using baby potatoes or fingerlings as many as you think your family will eat, cut potatoes that are larger in half or thirds
  • Salt and Pepper to taste
  • 1 cup red wine optional, beef broth or stock may be used instead
  • 2-3 cups beef broth or stock
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 3-4 sprigs fresh rosemary or 1 teaspoon dried rosemary
  • 1 bay leaf
  • 2-3 sprigs fresh parsley optional
Directions :

  1. Preheat oven to 275° F, moving racks to make sure your pot (with the lid) will fit in the oven.

  2. Heat oil (and butter if desired) in a large dutch oven or pot, medium to medium high heat, until hot but not smoking. Salt and pepper your chuck roast well, it’s a large piece of meat, don’t be shy about salting it. Set aside.

  3. Cut onions in half and carefully place cut side down in hot oil, brown for 1-2 minutes per side, remove to plate.

  4. While pot still hot, toss in cut carrots (2 inches or so) and stir around hot pan until lightly browned, about a minute. Remove to plate.

  5. Turn up the heat a bit, so that the pan is screaming hot, but still not smoking. Carefully, using tongs add your meat to the pot, searing well on each side for about 1-2 minutes per side. Once all sides are seared, remove to plate.

  6. Next keeping the temp up on the pot, deglaze your pan by pouring in 1 cup of wine or broth, using a wooden spoon scrape the bottom of the pan releasing the flavor in the brown bits.

  7. Return meat to the pot, tucking in the carrots, potatoes and onions all around. Pour in additional beef broth until about halfway up the side of the meat. Add sprigs (or dried) of rosemary, parsley, thyme, and bay leaf tucking around the veggies and meat.

  8. Cover and don’t peek, cook for 3 hours (for a smaller roast) and 4-6 hours for a larger roast. If necessary, check the liquid levels about hour 4 or 6 if cooking longer adding a cup or so of additional broth. Serve with warm Russian Black Bread and a crisp green salad.

Categories