Simple Pot Roast

 

A good pot roast is one of the most satisfying dishes to me. It is hearty, rich and filling, but simple and reminds me of my childhood. I remember my mom making pot roast in the crock pot and it was always one of my favorite meals. Served with mashed potatoes… ugh I’m getting hungry thinking about it. You can use the leftovers in a beef stew or just put them on a good piece of bread and make a sandwich.

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Ingredients:

  • 1 beef chuck roast (3-5 pounds)

  • 2-3 tablespoons canola oil

  • 32 oz carton of unsalted chicken broth

  • 4 large carrots, chopped into 1 inch pieces

  • 2 large yellow onions, quartered

  • 3-4 sprigs of rosemary and thyme

  • diamond crystal kosher salt

Directions:

  1. Preheat the oven to 275 degrees. In a large dutch oven, add a few tablespoons of oil. Turn the burner onto high heat and let the dutch oven get really hot. Meanwhile, coat the chuck roast with plenty of salt. Add the roast to the dutch oven and sear all of the sides. This should take around 10 minutes to get a great sear.

  2. Remove the roast to a plate and add the onions and carrots to the pot to also get a good sear. Let them cook for about 5-6 minutes.

  3. Turn the heat off and pour in the chicken broth to deglaze the pan. While pouring the chicken broth, use a wooden spoon to scrape the fond off of the bottom of the pot. Add the roast back to the dutch oven, cover with a lid and pop it into the oven. Cook for 5 hours until the roast is tender and shreds easily with a fork. Serve piping hot with plenty of juice!

 
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