Pot Roast

Name: Pot Roast
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters To 3 cups Beef Stock; 6 whole Carrots (Up To 8 Carrots); 1 whole (4 To 5 Pounds) Chuck Roast; 3 sprigs Fresh Rosemary, or more to taste; 3 sprigs Fresh Thyme, or more to taste; 2 Tbsps Olive Oil; 2 whole Onions; 10 servings Pepper To Taste; 237 milliliters Red Wine (optional, You Can Use Beef Broth Instead); 10 servings Salt To Taste

You can never have too many main course recipes, so give Pot Roast a try. One serving contains 238 calories, 19g of protein, and 13g of fat. This recipe serves 10. This recipe covers 17% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have salt, carrots, onions, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert.

Instructions

First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Ingredients you will need

Salt And Pepper

Beef Chuck Roast

Pot Roast

Meat

Equipment you will use

Pot

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Dutch Oven

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other.

Ingredients you will need

Carrot

Onion

Cooking Oil

Equipment you will use

Pot

Remove the onions to a plate. Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.If needed, add a bit more olive oil to the very hot pan.

Ingredients you will need

Olive Oil

Carrot

Onion

Equipment you will use

Frying Pan

Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Remove the roast to a plate. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups).

Ingredients you will need

Beef Stock