Classic Pot Roast
The Classic Pot Roast is a cozy meal in one pan. A beef roast is slowly cooked with potatoes and carrots in a red wine spiked sauce. This dinner recipe is packed with flavor and is simple to prepare!
Servings: 4 servings
Ingredients
- 5 lb chuck roast Trimmed of visible fat
- Salt and pepper
- Canola oil
- 3 small onions, peeled and quartered
- 5 cloves garlic, minced
- 1 stalk celery, sliced
- 16 oz mushrooms
- 2 cups beef broth
- 1 cup dry red wine
- 1 bay leaf
- 5 sprigs thyme
- 1 sprig rosemary
- 1 lb baby potatoes, scrubbed and halved if larger than bite size
- 2 large carrots, peeled and sliced in 1/2 inch pieces cut on a diagonal
Instructions
- Preheat oven to 300 degrees.
- Season the roast with salt and pepper. I suggest 1-2 teaspoons of salt and about 10 grinds from a pepper mill.
- Add a few swirls of canola oil to a large dutch oven pan set over medium heat. You want enough to coat the bottom of the pan so the roast sears nicely. Add the seasoned chuck roast, searing on all sides until golden brown.
- Once seared turn the heat off. Add onions, garlic, celery, mushrooms, beef broth, and red wine to the pan. Use kitchen twine to tie your rosemary and thyme together, add to the pot along with the bay leaf. Place the lid on the dutch oven and bake for 2 hours.
- Remove from oven and add potatoes and carrots. Top with the lid and return to the oven for an additional 1 hour. The roast should be tender and falling apart, and your potatoes and carrots should fork tender.