Sunday Comfort Pot Roast
A heartwarming pot roast recipe that's perfect for family gatherings, easy to prepare, and full of flavor.
Ingredients
Main ingredients
- 3-4 pounds beef chuck roast
- 4 large carrots, chopped
- 4 medium potatoes, diced
- 1 large onion, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine Or more broth if preferred
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
Cooking Directions
- In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Season the chuck roast generously with salt and pepper, then sear it on all sides until it’s golden brown.
- Once the roast is browned, remove it from the pot and set it aside. In the same pot, sauté the onions and garlic until fragrant, about 2-3 minutes.
- Pour in the red wine and let it simmer for a minute, scraping up any flavorful bits stuck to the bottom of the pot.
- Return the roast to the pot and surround it with the chopped carrots and potatoes. Sprinkle in the thyme and rosemary, then pour in the beef broth until it almost covers the roast.
- Bring the mixture to a boil, then reduce to a simmer and cover.
- Let the roast cook low and slow for about 3-4 hours.
- When it’s time to serve, shred the meat right in the pot or slice it for a polished presentation. Pair with the veggies and a generous ladle of broth.
Notes
Feel free to mix up the vegetables. Leftover pot roast freezes beautifully; store in an airtight container with broth. If hesitant about using red wine, just add a little more broth.