Pot Roast

I feel like I've won the lottery when I achieve a ton of flavor and yumminess with very little effort. This is exactly that. Throw it all into a pot and let it go. The end result? Falling apart, tender beef with flavorful onions and carrots on the side. The first day, I usually serve this over simple mashed potatoes. The second day, I put it between toasted bread with whatever cheese I have in the fridge. Yum and score! Two delicious meals in one pot.

Pot Roast

Ingredients:

A 3 to 5 pound chuck roast
2 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
3 cups beef broth
3 sprigs fresh rosemary
3 sprigs fresh thyme

Directions:

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast on all sides.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same hot pot and move them around until slightly browned, about a minute. Remove the carrots to the plate of onions.

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.

With the pot still on high, deglaze with 1 cup of the beef broth, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef broth to cover the meat halfway.

Add in the onions, carrots and the fresh herbs.

Put the lid on, then roast for 3 hours for a 3 pound roast and 4 hours for a 4 to 5 pound roast.

The roast is ready when it's fall apart tender.

Note: Adapted from The Pioneer Woman

Photo by GH Kim Photography