Wednesday, May 8, 2013

Mother’s Day Lunch: Perfect Pot Roast

- 1 whole (4 To 5 Pounds) chuck roast 

- 2 tablespoons olive oil
- 2 whole onions
- 6 to 8 carrots whole carrots, peeled
- Salt to taste
- Pepper to taste
- 1 cup red wine ( can substitute beef broth)
- 2 to 3 cups beef stock
- 3 sprigs fresh thyme, or more to taste
- 3 sprigs fresh rosemary, or more to taste

1. Choose a marbled piece of meat which will result in a good flavor. Generously salt and pepper the chuck roast.
2. Heat a large pot or Dutch oven (oven proof) over medium-high heat. Then add 2 to 3 tablespoons of olive oil.
3. Cut two onions in half and cut carrots into 2-inch slices.
4. When the oil in the pot is very hot, add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
5. Put the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
6. If needed, add a bit more olive oil to the pan. Place the meat in the pan and sear it for about a minute on all sides until it is brown all over. Remove the roast to a plate.
7. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of the drippings off the bottom of the pan.
8. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups).
9. Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
10. Put the lid on the pan and bake in a 275 degree oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, bake 4 hours.

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