Pot roast

Pot roast


Salt and freshly ground black pepper

1 3- to five-pound chuck roast

two or three tablespoons olive oil

two entire onions, peeled and halved

6 to 8 whole carrots, unpeeled, lower into 2-inch pieces

one cup red wine, optional

three cups beef broth

two or 3 sprigs fresh rosemary

two or three sprigs fresh thyme


  1. Preheat the oven to 275 degrees F.
  2. Generously salt and pepper the chuck roast.
  3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on the two sides. Remove the onions to a plate.
  4. Throw the carrots into the exact same extremely hot pot and toss them all around a bit until finally somewhat browned, about a minute or so. Reserve the carrots with the onions.
  5. If necessary, add a bit much more olive oil to the very sizzling pot. Spot the meat in the pot and sear it for about a minute on all sides till it is nice and brown all above. Get rid of the roast to a plate.
  6. With the burner nevertheless on large, use both red wine or beef broth (about one cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and include sufficient beef stock to cover the meat halfway.
  7. Include in the onions and the carrots, along with the fresh herbs.
  8. Put the lid on, then roast for 3 hrs for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is prepared when it really is fall-apart tender.

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