Oven Pot Roast
A rich flavorful broth and pull apart meat. A warm and cozy bowl of love
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.
I did not add my veggies to the pot, I cooked them separate and then added them ad the last minute. I like them to keep their integrity. Also if you like you should add some mushrooms, it would add some more depth of flavor. I am just not a fan of mushrooms.