Mouth Watering Pot Roast

Are you are looking for a simple, yet absolutely DELICIOUS, pot roast recipe? Look no further! This pot roast turns out perfectly EVERY SINGLE TIME. No, really. I guarantee it. It is fork tender and literally melts in your mouth. And, it’s even better the next day! But, if you don’t have a dutch oven, please do yourself a favor and get one.  NOW! I use mine all of the time and it is especially good for this recipe.

You will need:

3-5 pound roast of your choice (bottom round, chuck, rump roast)

kosher salt

freshly ground black pepper

paprika

2 tablespoons of olive oil

3 tablespoons of unsalted butter

2 onions, peeled and halved

6 whole carrots, peeled and sliced (doesn’t have to be precise)

1 cup red wine (one you would drink .. NOT cooking wine)

2-3 cups beef broth or stock

2 sprigs fresh rosemary or 1 tsp dried

2 or 3 sprigs fresh thyme or 1 tsp dried

3 whole cloves of garlic, peeled

Preheat the oven to 275F.
Generously sprinkle the roast with the kosher salt, black pepper and smoked paprika. GENEROUSLY. And, all over the roast. Don’t skimp here. Heat the olive oil and butter, in a dutch oven, over medium-high heat. Place the halved onions into the pot and brown them on both sides. Remove them from the pan and put them on a large plate. Add the carrots into the pot and cook them until slightly browned. Remove them and place them with the onions. If needed, add a bit more olive oil to the pot and add the roast. Don’t touch it until you get a nice sear (approximately 2 minutes). Turn and repeat until all sides are seared/browned. Remove the meat from the pan and place it with the onions and carrots.

With the heat still on medium-high, slowly pour the wine into the pot. Scrape the browned bits from the bottom of the pan while the wine boils for one minute. Turn off the heat. Place the meat back into the pot and top with the onions and carrots. Add the herbs and garlic and enough beef broth/stock to cover the meat halfway.

Put the lid on the pot and place it into the oven for 3 – 4 hours or until the roast is fork tender.

For the gravy, remove the cooked roast from the pot and place on a board. Remove the sprigs of rosemary and thyme (if you used fresh herbs). If you have an immersion blender, blend the contents of the pot until smooth. You may have some larger pieces of onion or carrot that are more difficult to blend with an immersion blender. You can remove those. If you don’t have an immersion blender, you can put the contents of the pot into a regular blender. But, be careful because it will be hot. If the gravy is a little on the thin side, combine 2 tablespoons of corn starch or flour with two tablespoons of cold water then pour the mixture into the gravy. Bring the gravy to a boil and then simmer until the desired thickness is reached. Season with additional salt and pepper if needed.

Once the roast has cooled enough for you to handle it, thinly slice it across the grain and place on a platter. Serve with your favorite sides and the gravy.

#yumola