There is a lot to love about pot roast, but my favourite thing about it is that you can pull everything together in the early afternoon, get it in the oven, and then just go about your day, completely forgetting about it, with the exception of course of the occasional whiff of that wonderful aroma that will fill your house. This Perfect Pot Roast from Ree Drummond has become my go-to for this reason, and because it always, always turns out perfectly. When it’s done you can even just shred it apart with two forks – it’s that tender. I used a 3-pound roast so it only needed three hours, but if you’re using one that’s larger you want to give it about an hour per pound, checking on it every half hour or so after the 4-hour mark.
Ingredients:
1 three-pound chuck roast
2 tablespoons olive oil
2 whole onions, peeled and halved
6 whole carrots, cut into two-inch pieces
1 cup red wine
2 – 3 cups beef broth
3 sprigs fresh thyme
3 sprigs fresh rosemary
Salt
Pepper
Directions:
1.) Preheat oven to 275 degrees Fahrenheit and generously salt and pepper the roast.
2.) Heat a large pot or Dutch oven over medium-high heat. Then add 2 tablespoons of olive oil. When the oil is very hot, place the onions in and cook for about 2 minutes per side, just until they are brown and soft and charred in some areas. Remove onions to a plate and add carrots. Toss carrots around to coat in the oil and cook for another 2 minutes, until they also start to soften and are charred in some areas. Remove carrots to the same plate as the onions.
3.) If the pot is running a little dry, add another splash of olive oil and allow it to get hot. Then place the roast in and sear on all sides for 1 – 2 minutes, until nicely browned on all sides. Remove roast and set aside on a separate plate.
4.) With the burner still very hot, add the red wine to the pan and use a wooden spoon to scrape up any browned bits.
5.) Place the roast back into the pan and add enough beef stock so that it comes about halfway up the sides of the roast. Add the onions and carrots back into the pan and nestle in the fresh herbs.
6.) Place the lid on the pot, or cover with aluminum foil. Place in the preheated oven and cook for three hours (or longer.) When done cooking, remove from oven and let rest for a few minutes before shredding or slicing.
7.) Serve and enjoy!