I know it is Spring around here but the cold weather suggests otherwise so a nice and comforting Pot Roast was on the menu last week and could be this weekend as well. I think it was a high of 30 yesterday and while the sun in shining and lovely looking out it says it is 40, but it’s a cold and windy 40 degrees. Around here Spring 40 is cold, Fall 40 is lovely.
This is the pot roast I made and it was SO good. Whenever I make a pot roast I always tell one of my old co-worker friends. It is her favorite meal, I always add wine to my broth and she shared with me that she used a little red wine the last time she made it and she said it brought another depth of flavor, just like I told her it would… I love hearing when someone takes my advice and it works for them too.
Oven Pot Roast
Equipment
- 1 Dutch Oven or heavy bottom pot with a lid
Ingredients
- 3-4 slices thick cut bacon diced
- 3 pound boneless beef chuck roast
- Kosher salt and black pepper
- 1 medium onion diced
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 3 tablespoon flour
- 1 box low-sodium beef broth
- 1 750 ml bottle dry red wine
- 4 carrots peeled sliced 1½ inch pieces
- 4-5 red poatoes peeled, sliced 2 inch pieces
Instructions
- Prepare the oven by moving the rack to the lower third of the oven and pre-heat to 350℉
- In a large Dutch oven or similar pot. Cook the diced bacon until crispy, remove and set aside.
- Pat dry the roast and then season liberally with salt and pepper all over. Add the roast to the pot along with the bacon fat. Sear until well-browned on both sides. Set aside along with the bacon.
- Add the diced onion, stirring while also scraping up the browned bits in the bottom of the pan until the onions are soft, add the garlic, the tomato paste and the thyme, cook for another minute or so. Sprinkle with the flour stirring to coat and cook for 1 minute.
- Slowly add the broth scraping up any yummy bits from the bottom of the pan, stir in the bottle of wine. Return the Roast and the Bacon to the pot and bring to a simmer.
- Cover and transfer the pot to the oven. Cook for 2 hours, check the liquid level and if you want add the sliced potatoes making sure they are covered with the liquid then add the carrots around the roast, make sure most are covered. Cover and return to the oven for another hour or so. Test for doneness with a knife, it should slide easily into the roast.