Simple Pot Roast
Chuck roast browned, then braised in beef broth and red wine at 300 degrees for close to four hours, with the liquid reduced into a sauce.
Before you start: The roast is listed as about 3.5 ounces, which should read pounds — a 3 to 4 pound chuck roast is what these amounts and the long braise are built for.
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Ingredients
- 1 boneless chuck-rib eye roast (about 3.5 ounces)
- Salt and ground pepper
- 2 tablespoons vegetable oil
- 1 medium carrot
- 1 medium onion, cut up
- 1 tablespoon minced garlic or one clove garlic
- 2 cups beef broth
- 1 ½ cups water
- 1 ¼ cup red wine
Directions
- Adjust oven rack to middle position and heat oven to 300 degrees.
- Pat roast dry with paper towels and sprinkle with salt and pepper.
- Heat oil in a large heavy-bottomed Dutch oven over medium-high heat until simmering but not smoking.
- Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8-10 minutes.
- Transfer roast to a large plate; set aside.
- Reduce heat to medium. Add onion and carrot and cook, stirring occasionally, until they begin to brown, 6-8 minutes.
- Add garlic and carrot.
- Add beef broth, scraping bottom of pan with a wooden spoon to loosen browned bits.
- Return roast and any accumulated juices to the pot; add enough water to come halfway up the sides of the roast.
- Bring liquid to a simmer over medium heat, then place a large piece of foil over the pot (or lid). Put pot in the oven.
- Cook, turning the roast every 30 minutes, until fully tender and a fork or sharp knife easily slips in and out of the meat, 3 ½ - 4 hours.
- Transfer roast to a carving board, tent with foil to keep warm.
- Reduce the liquid in the pan to 1 ½ cups. Season as needed.
- Serve with about ½ cup sauce over the meat.
- You can add 1 ½ pounds carrots and 1 ½ pounds potatoes to the pot roast and cook until vegetables are tender.
Notes
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