Pot roast is one of my all time favorite meats to cook. The key is low and slow.
I start off with the essentials of what’s going to make my juice stock full of flavor.
Carrots (I used already chopped here but I usually just chop my own) Green onion, garlic, celery, and white onion.
A nice piece of meat…I usually prefer chuck roast. I have placed a dutch oven on the stove on medium/high heat and put a little olive in the bottom of the pan. Get it nice and hot in order to sear the meat. You want to sear all the sides of the meat about 3-5 minutes per side so that it gets nice and carmelized.
Then remove the meat from the pan and set it aside. Add all your veggies next and mix them around real good. I also throw any fresh herbs and salt and pepper in as well.
Heat the oven to 250 degrees F* Give the veggies a good stir until you can smell a good aroma coming from them. Then pour in some red wine and make sure to get all the caramelization from the meat off the bottom of the pan and good and stirred into the veggies. Let the red wine reduce…about 10 minutes. Then add your meat back into the pan so that it rests on top of the vegetables. Pour in beef stock until bottom part of meat is sitting in the juice and veggies. Pop the lid on the dutch oven and pop it into the oven and forget about it for about 1 hour per pound of meat I have found works the best.
Remove from the oven and shred the meat into bite size chunks and let it sit in the juices until ready to serve.
- Beef Chuck Roast
- Olive Oil
- 8-10 oz of chopped carrots
- 1 stalk of celery chopped
- 1 stalk of green onions chopped
- 1 white onion diced julienne style
- 3-4 cloves of garlic chopped
- few sprigs of thyme chopped
- few sprigs of rosemary chopped
- salt and pepper to your liking
- 2 cups of red wine
- 1 16oz container of beef broth
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