Perfect Pot Roast

The original recipe for this pot roast called it “perfect”. I was thinking well maybe it’s really just almost-perfect, but no, it is the perfect pot roast.

Course Main

Cuisine American

Keyword pot roast

Prep Time 10

Cook Time 4 30

Total Time 4 40

Servings

Calories 377kcal

Author Based on a recipe from Ree Drummond

Equipment

Dutch Oven

Ingredients

Kosher salt
ground black pepper
3-4 pound chuck roast
3 tablespoons olive oil divided
2 white onions peeled and halved
1 pound carrots cut into 2" pieces
1 cup Merlot
3 cups beef broth
3 teaspoons dried rosemary crushed
3 teaspoons dried thyme crushed

Instructions

Preheat your oven to 275 F.
Generously sprinkle the roast with salt and pepper on all side.
Heat 1 1/2 tablespoons of oil in a large pot or Dutch oven.
Add the onions and brown on all sides. Remove.
Add the carrots and cooking until just getting some color. Remove.
Add the remaining oil and once it is hot, add the meat.
Brown the meat on all sides. Remove.
Add the wine and scrape the bottom of the pot, getting all of the flavor pieces unstuck.
Add the meat back into the pot.
Add enough beef broth to cover the meat about halfway up the sides.
Add the onions and carrots and sprinkle with the spices.
Cover and place in the oven for 3-4 hours until the meat begins to fall apart.
Remove and let rest 10-15 minutes before carving (or shredding).

Notes

You can freeze any leftovers for a cold day.

Nutrition