Easy Pot Roast
Servings: 4 people
Easy Pot Roast made with a seared chuck roast braised low and slow in a Dutch oven with red wine, beef broth, garlic, carrots, and potatoes until the meat falls apart at the touch of a fork. The kind of Sunday dinner that fills the house with the smell of something deeply good and asks almost nothing of you once the lid goes on.
Print
Pin
Ingredients
- Chuck Roast (1.5-3lbs)
- 1 Yellow Onion (thinly sliced)
- ½ cup Dry Red Wine (divided)
- 4 Cloves of Garlic (minced)
- 32 oz Beef Broth
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Oregano
- 2 tsp Garlic Powder
- 2 Bay Leaves
- ¼ cup Fresh Parsley (chopped)
- 3 Large Carrots
- 10-12 Mini Potatoes
Instructions
- Preheat the oven to 350°F. Season the chuck roast with salt and pepper on both sides. In a large, oiled dutch oven, sear the roast over medium heat until a browned crust has formed on both sides. Remove from the dutch oven and set it aside.
- Add a small amount of additional oil to the pot, then add the sliced onion. Add 1/4 cup of the dry red wine to deglaze the pan. Stir the onions, scraping the bottom of the pot to remove any of the caramelized bits. Once the onions are translucent and begin caramelizing, add the minced garlic. Stir until the garlic is fragrant.
- Add the roast back into the pot, and pour the beef broth over the top. Then, top the roast with the remaining wine, carrots, potatoes, salt, pepper, oregano, garlic powder, bay leaves, and parsley.
- Cover the pot and place it into the oven for 3-4 hours. The bake time with vary depending on the size of your roast. check on it after 3 hours, and once the meat easily falls apart with a fork, you know it is tender and done!
- Serve on its own, or over a bed of mashed potatoes (my personal favorite).