Perfect Pot
Roast
Seared and then roasted in broth for three hours, For a larger 4- to 5-pound roast, plan on
roasting for four hours. You'll know it's ready when the meat is fall-apart
tender.
Ingredients
Salt and freshly ground black
pepper
One 3- to 5-pound chuck
roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled,
cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Directions
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 both sides. Remove the
onions to a plate.
4.
Throw the carrots into the same very hot pot and toss them
around a bit until slightly browned, about a minute or so. Reserve the carrots
with the onions.
5.
If needed, add a bit more olive oil to the very hot pot. 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.
6.
With the burner still on high, use either red wine or beef broth
(about 1 cup) 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.
7.
Add in the onions and the carrots, along with the fresh herbs.
8. Put the lid on,
then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4
hours. The roast is ready when it's fall-apart tender.