Alex is a self-proclaimed Disney expert who enjoys expanding her culinary skills in her free time.
Pot Roast Made in the Oven
I always used to make pot roast in the Crock-Pot. I threw in some veggies, a chunk of beef, a seasoning packet, and some water and walked away for eight hours. Sometimes, when I felt fancy, I'd add a little red wine. But that was it. Sometimes it was amazing. Sometimes it wasn't as amazing. But, I kind of thought that was just the way pot roast was. After all, it wasn't really something I grew up eating a lot of.
I knew the "traditional" way to cook pot roast was in the oven. But I had this idea in my head that it would be difficult and time-consuming. And if it yielded the same results as the Crock-Pot then why would I bother with the oven? How wrong I was.
Did you know that the perfect pot roast melts in your mouth? I sure as heck didn't. But, now I do. And, as much as I hate to say it, I will never make pot roast in my Crock-Pot again. This version takes a few minutes longer to prepare but the end result is not even in the same league as my old pot roasts.
|Prep time||Cook time||Ready in||Yields|
3 hours 30 min
3 hours 40 min
2 large servings with leftovers!
- 1 (3-pound) chuck roast
- 1 white onion, quartered
- 4 medium carrots, cut into 2-inch pieces
- 10-12 whole red fingerling potatoes
- 1 cup red wine
- 3 cups beef broth
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Salt and pepper, to taste
- Olive oil
- Preheat the oven to 275.
- Cut the onion into quarters and the carrots into pieces about 2 inches long.
- Place chuck roast on a cutting board or large plate. Rub salt and pepper on all sides. Allow to rest.
- Add enough olive oil to coat the bottom of a Dutch oven and heat to medium high. Be careful as the oil will be sputtering.
- Using tongs, add the onion to the bottom of the pan. Allow to char on all sides. The onion will fall apart. This is OK. Once the large pieces have a color to them remove all onion pieces from the pan. Place in a bowl.
- Using tongs, add the carrots to the pan. Allow the carrots to bubble and char on all sides. Remove from pan. Place in a bowl.
- If you need to add more olive oil to the pan. Add the chuck roast to the pan and sear it on all sides. Typically, 1 minute on each side is enough time. Remove roast from pan and place back on the plate.
- Pour the red wine into the pan. Use a wooden spoon or whisk to get all the bits and pieces off the bottom.
- Add about half of the onion and carrots to the bottom of the pan. Add in half of the potatoes. Place the roast on top of the veggies. Cover with the rest of the veggies.
- Pour enough beef broth to come about halfway up the roast. Add the fresh herbs.
- Cover the Dutch oven and move to the oven. Allow to cook for 1 hour for each pound.
- Remove from oven and serve as desired.
The end result is a dinner that smells as amazing as it tastes. The meat is tender and easily falls apart. The veggies are cooked to perfection. The sauce is just perfect for sopping up with a dinner roll. Add in a glass of red wine and this meal is both romantic and delicious.
Another great thing about this recipe is how flexible it is.
- Herbs: I use fresh herbs from my garden. If you don't have any rosemary or thyme growing near by or you forgot to get some at the supermarket dinner won't be ruined. Just use dried herbs. In fact, the first time I made this dish I used dried crush rosemary and thyme and it turned out well enough that I decided to make it a staple in our household.
- Wine: Not everyone drinks wine. And that is OK. Growing up my parents didn't drink alcohol. So they would've never gotten a bottle of red wine to make a pot roast. You can get away with using a cup of beef broth instead, just remember to have least 4 cups total of the beef broth on hand. I happen to enjoy red wine and I love to cook with my wine. Through the years I have learned one thing. Alton Brown is 100% right. If you wouldn't drink with it, don't cook with it. When I make this dish I use the same bottle we will be enjoying with the meal later. I feel that it helps to give a depth of flavor and it pairs very nicely with the wine.
- Vegetables: Not a fan of the vegetables used in this dish? That's fine. I would still use the onion as it will add a great deal of flavor to the beef. Just don't add them to the serving plate. You can easily serve with sautéed brussel sprouts or mashed sweet potatoes. You could also use butternut squash in place of the potatoes.