This pot roast is slow-cooked with potatoes and veggies to savory, tender perfection.
Ingredients :
1 tablespoon olive oil
3 to 4 pounds chuck roast or rump roast
1 large onion chopped, or two small onions
4 carrots cut into 2-inch pieces
2 ribs celery cut into 1 ½-inch pieces
1 pound baby potatoes or chopped red potatoes
2 cups beef broth or as needed
1 cup red wine *see note
4 cloves garlic coarsely chopped
½ teaspoon dried rosemary
½ teaspoon dried thyme leaves
1 bay leaf
Directions :
Preheat oven to 300°F.
Season roast with salt and pepper.
In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.
Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.
