Pot Roast Recipe

By spend with pennies

Ingredients

1 tablespoon olive oil
3 to 4 pounds chuck roast (or rump roast)
1 large onion (chopped, or two small onions)
4 carrots (cut into 2-inch pieces)
2 ribs celery (cut into 1 ½-inch pieces)
1 pound baby potatoes (or chopped red potatoes)
2 cups beef broth (or as needed)
1 cup red wine (*see note)
4 cloves garlic (coarsely chopped)
½ teaspoon dried rosemary
½ teaspoon dried thyme leaves
1 bay leaf
flour (or cornstarch, see notes)
butter (optional)

Prep Time25mins
Cook Time250mins
Servings8

Instructions

Preheat oven to 300°F.

Season roast with salt and pepper.

In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.

Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.

Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and cook 2 hours.

Add potatoes, carrots, and celery, and cook an additional 2 hours (for a 4 lb. roast) or until the roast and potatoes are fork-tender.

Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices or make gravy (below) if desired.