• F2f04ae87f1d054a4c1e1d690c696e32

Pot Roast

Brenna's favorite pot roast recipe

Prep
Cook
Serves 8people
Ingredients
4-5
lb chuck roast
2
tbsp olive oil
2
tsp Kosher salt
1
tsp coarse ground black pepper
1
tsp dried thyme
1
tsp rosemary
1
bay leaf
1
lb carrots (peeled and cut into 2" chunks)
2
lb Yukon Gold potatoes (peeled and cut into large chunks)
1
small onion, halved
2
cloves garlic (minced)
1
tbsp tomato paste
3/2
cups beef broth
1/2
cup red wine
2
tbsp corn starch
2
tbsp cold water
minced parsley (optional, to garnish)
Sliced fresh mushrooms (optional at end)
Directions
1.
Preheat oven to 275 degrees (skip if using slow cooker).
2.
Season the chuck roast with the Kosher salt & pepper
3.
Heat your pan & add the oil, when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
4.
Remove beef and set aside.
5.
Deglaze with small amount of red wine or broth. Add onions and cook until soft and caramelized, about 5 minutes. Add tomato paste.
6.
Add the carrots, potatoes, garlic, thyme, rosemary and bay leaf. Lay the beef on top, then add the beef broth & wine. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
(Slow cooker: cook on low for 8-10 hours or on high for 5-6 hours.)
7.
In the last hour mix your cornstarch and water and add it to the pot or slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.
8.
Mix in frozen peas. Optional: sauté mushrooms and add.
9.
Pour the gravy over the meat and garnish with parsley if desired.

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