Classic Pot Roast
This recipe has gone through many revisions to get it just right. I like my roast to be falling apart!
cook time: 1.5 to 2 hours per pound; I usually buy a 2lb roast
equipment: Dutch oven or a pot that can go on the stove and in the oven with a lid
ingredients:
- 2lb chuck roast
- olive oil
- salt
- freshly cracked pepper
- yellow onion
- garlic
- celery
- carrot
- tomato paste
- heavy red wine
- beef broth
- fresh rosemary
- fresh thyme
- bay leaves
recipe:
- Preheat the oven to 325F. Set your roast on a cutting board and cover with salt and pepper. Let it sit while you turn the stove on to medium heat and get the Dutch oven hot. Add olive oil to the pot.
- Once the olive oil is shimmering, add the roast. Sear on all sides until brown; take out the roast and put it back on the cutting board.
- Add your mirepoix: onions, celery, carrots to the pot. Stir and cook until the onions are transluscent.