The holidays are meant to be shared with the entire family, so why not cook up a little love for ALL your family members. This pot roast recipe is delicious and simple for even the novice cook. It is also a great weekend dinner in the winter months to eat in your PJs and wonderful the next day as a brisket sandwich. Be sure to save the juices for the au jus!
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Ingredients
- 3-4 pound chuck roast
- 2 tablespoons olive oil
- 6 to 8 whole carrots peeled, cut into 2-inch pieces
- 3 large red potatoes peeled, cut into 2-inch pieces
- 2 inch celery stalks cut into 2pieces
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
Ingredients
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Instructions
- Preheat the oven to 275 degrees F.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the carrots and toss them around until slightly browned, about a minute or so. Reserve the carrots on the side (I use my pot lid for convenience).
- Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate or lid.
- While the burner is still on high, use 1 cup of beef broth to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the carrots, potatoes and celery, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast and 4 hours for a 4-pound roast.
- Shred the roast with two forks and serve with the vegetables to your hungry family.
- Add salt and pepper to taste for the human family members.
Recipe Notes
Note that you may also use a crockpot to make this recipe. Simply place the roast, vegetables and herbs in a crockpot and cover with the broth.