Ingredients

The following ingredients have 7 Servings
  • 3-4 pound chuck roast
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 large onion (cut in half and sliced thin)
  • 2 cloves garlic (minced)
  • 1 cup red wine
  • 2 cups beef broth
  • 2 whole bay leaf
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 pounds yukon gold potatoes (cubed)
  • 1 whole bag baby carrots
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups pot roast liquid (or more if you want the gravy a bit thinner)
  • a couple dashes worcestershire sauce
  • salt and pepper to taste

Instruction

  • Preheat oven to 275 degrees.
  • Season roast with salt and pepper.
  • Heat oil in a cast iron pot. When oil is hot and almost smoking add in roast and brown on all sides. 1-2 minutes on each side.
  • Take roast out of the pan. Add in the onions and saute for 2-3 minutes to brown.
  • Add in garlic and cook for an additional minute.
  • Deglaze the pan with wine. Scraping the bottom to release some of the brown bits on the bottom.
  • Add in beef broth, bay leaf, thyme and rosemary. Add the roast back to the pot. Cover and place in the oven for 1 hour 15 minutes to 2 hours (depending on size of roast).
  • Take out of the oven and add in potatoes and carrots. Cook for an additional 1-2 hours (again depending on size of roast. I had a 3 1/2 pound roast and it cooked for a total of 3 hours).
  • Take the roast out and allow it to rest for a couple of minutes before slicing or shredding the roast.
  • Place back in the pot and serve warm.
  • I have included below my recipe for beef gravy. I like to take the liquid out of the roast and make a quick gravy out of it to serve on top! Totally optional but very delicious!