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Perfect Pot Roast

Make this with locally-raised meat, locally-farmed veggies, and locally-brewed wine!

Course Main Course
Cuisine American
Keyword beef, roasted, root vegetables, wine
Servings 10 servings

Ingredients

  • 4-5 lbs whole chuck roast
  • sea salt and pepper, to taste
  • 2 Tbs extra virgin olive oil, plus
  • 2 yellow onions
  • 8 carrots
  • 1 cup red wine, Beauty Bay Winery dry raspberry wine, or Sheppard Wines rhubarb wine (optional - can use more broth)
  • 3 cups beef broth
  • 3 sprigs each fresh thyme and rosemary

Instructions

  1. Generously season the roast with salt and pepper. Preheat the oven to 275℉. Heat the oil in a large pot or Dutch oven - with a lid - over medium-high heat on the stove. Don't let it get smoking hot!

  2. Cut the onions into quarters and the carrots into chunks. Add to the hot oil and brown on all sides. Set aside. In the same pot, sear the meat for about a minute on each side to nicely brown it all over. Set aside.

  3. Deglaze the pan over medium-high heat with the the wine or 1 cup of broth. Scrape the bottom with a whisk to get all the bits. Place the roast back into the pan and cover halfway with the broth. Add the onions, carrots, and herbs, arranging around the meat.

  4. Place the lid on the pot and roast in the pre-heated oven for around 4 hours. The meat should be pull-apart tender. Enjoy with your favorite side of potatoes and use the juices to make a silky smooth gravy.