Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
Perfect Pot Roast
Ingredients
One 3- to 5-pound chuck roast
2
whole onions
peeled and halved
6 to 8
whole carrots
chopped
1
bag {1.5lbs} small yellow or red potatoes
4-5
cloves
garlic
4
cups
beef broth
2
or 3 sprigs fresh rosemary
2
or 3 sprigs fresh thyme
olive oil
for sauté
salt and pepper
to taste
Instructions
You can make this in the Crock-Pot or the oven. If using the oven preheat to 275 degrees.
Trim any excess fat from your roast and season well with salt and pepper.
Add olive oil to a large pan over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots and garlic into the same pan and stir for a couple minutes until slightly browned. Reserve with the onions.
Add more olive oil then place the meat in the pan and sear it for about a minute on all sides until it is brown all over. Remove the roast to a plate.
Add 1 cup beef broth {or substitute red wine} to deglaze the pan scraping the bottom with a whisk.
Place the roast in a Crock-Pot {or a large oven proof pot if baking} and add enough beef stock to cover the meat halfway.
Pour on the pan drippings and then add in the onions, carrots, potatoes, garlic, and fresh herbs.
Cover and cook on low for 4 hours.
When ready to serve, remove from the pan and slice the meat.
Serve with the cooked veggies on the side.