Description
Create a tender and flavorful pot roast.
Ingredients
Scale
- 3-4 lb chuck roast
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Season the roast with salt and pepper.
- Heat oil in a pot. Sear the roast on all sides.
- Remove roast and add onion, carrots, and celery. Cook until softened.
- Add garlic and cook for 1 minute.
- Return roast to the pot.
- Pour in broth, wine (if using), and Worcestershire sauce. Add thyme and rosemary.
- Bring to a boil, then reduce heat and simmer, covered, for 3-4 hours, or until tender.
- Remove roast and let it rest.
- Shred the roast and serve with the vegetables and sauce.
Notes
- For extra flavor, marinate the roast overnight.
- You can use a slow cooker. Cook on low for 6-8 hours.
- Add potatoes and other vegetables during the last hour of cooking.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Course
- Method: Stovetop/Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg