Stephanie's favorite pot roast

If you love pot roast, (and who doesn't) I really need you to try this recipe. Even if you have had horrible pot roast experiences (I'm thinking dry, shoe leather experiences.) This recipe is not that kind of girl. I promise it is fool proof and easy! Cook up a huge batch, have your friends over and drool over the aroma.  They will think you worked all day on it! You are so sneaky.

Lazy dog days of Fall

This roast is seared quickly to get a nice brown crust on the outside.  Then it is slow cooked in red wine, herbs, tomato sauce and hearty vegetables. The taste is complex and so satisfying. It's perfect for colder weather. Make extra because the leftovers just get better as the days go by!

Steph's favorite pot roast

3 lb boneless beef chuck roast

4 branches fresh rosemary

5 sprigs fresh thyme

3 garlic cloves, minced

1 cup red wine (recommended: Pinot Noir)

1 cup reduced sodium beef or chicken broth

4-5 carrots

2 medium onions

4 celery stalks

2 bay leaves

2 tablespoons extra virgin olive oil

1 (28 oz.) can whole tomatoes in puree 

Salt and pepper

Note: pick a red wine you would enjoy drinking because the flavor intensifies during cooking

Serves 6-8

1.) Chop your veggies so they will be ready to go. Peel the onions and chop them into quarters. Chop the celery and carrots into nice, big pieces. They will be slow braised for a long time, so you want them big so they don't fall apart on you.  Mince your garlic. Take your rosemary and thyme and tie together in a bundle with kitchen twine or any heatproof rope.  This makes it very easy to remove the herb bundle stems after the dish has cooked. Set all of this aside.

Rosemary and thyme bundle of joy

2.) Preheat the oven to 300 degrees. Take your pot roast and season it well with salt and pepper. Take a large dutch oven and place it over medium-high heat until it is very hot, but not smoking.

3.) Put 1 tablespoon of olive oil in the hot pan and sear the beef on each side until a nice brown crust has formed, about 5 minutes per side. Remove from the pan and set aside once all sides have browned. Turn the heat down to medium and let the pan cool slightly.

4.) Using the same pan, add 1 tablespoon of olive oil, the onion, celery, carrots and garlic. Season with salt and pepper. Cook for 2-3 minutes. Don't let the garlic burn, it's bitter when burned. 

5.) Take your cup of red wine and pour it over the vegetables. Using a wooden spoon, scrape all of the tasty brown bits off the bottom of the pan. Add the tomatoes, herb bundle, bay leaves and cup of stock. Nestle the roast in the middle of all of this yummy goodness. You want it covered about 3/4 of the way with liquid. 

6.) "Set it and forget it..." No, really. Just put it in the oven and cook it, covered, for about 3 1/2 to 4 hours until it is falling apart and perfect. 

7.) Remove the herb bundle and bay leaves and discard. 

Notes: I start checking on mine around 3 hours. Do not stress if yours is not done in 4 hours!  Just leave it in there until it's soft. Every roast has different amount of collagen that has to break down before it will be tender. Patience and love is the key with this dish. 

Serve warm with the sauce spooned over it. Recommended side: mashed sweet potatoes or anything creamy. 

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