Classic Pot Roast

Ingredients

• One (3 to 5-pound chuck roast or pot roast)
• 2 or 3 tablespoons olive oil
• 2 onions (quartered)
• 6 to 8 whole carrots (unpeeled, cut into 2-inch pieces)
• 1 cup red wine
• 3 cups beef broth
• 2 or 3 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme
• 2 cups fingerling potatoes or baby potatoes (optional)

Instructions

1. 1

   Preheat the oven to 275°F.

2. 2

   Generously season the roast with salt and pepper (I use 2 teaspoons kosher salt and 1 teaspoon black pepper).

3. 3

   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onions to the pot, browning them, about 10 minutes.

4. 4

   Add the carrots to the pot and toss them around a bit until lightly browned, about a minute or so.

5. 5

   If needed, add a bit more olive oil to the very hot pot. Move the onions and carrots aside, and brown the meat in the pot and brown for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

6. 6

   With the burner still on high, add red wine to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add beef stock to cover the meat halfway.

7. 7

   Add the herbs to the mixture and stir.

8. 8

   Cover, then place in the oven for about 3 - 4 hours. Halfway through cooking, add the fingerling potatoes, toss to coat in the cooking liquid. Return the pot to the oven to finish cooking.

9. 9

   The meat should be soft and easy to slice when cool. After slicing, return it to the pan. Serve with pan juices, potatoes, carrots and onions.