I love to make a pot roast on Sundays. Start it in the morning and let it cook for 3 or 4 hours and it will perfume the house with mouth watering smells. Let it sit until dinner and then heat it and serve with mashed potatoes and a large green salad. So easy! Last week, my favorite grocery store, Central Market, had hormone and antibiotic free chuck roast on sale and the weather is a little cooler so why not make a pot roast. I have written about boeuf bourgingnon on this blog and that is fun to make with a chuck roast too. Boeuf bourgingnon is a little more sophisticated than pot roast, with it’s French name and the addition of cognac, bacon, etc., but I craved the simplicity of a simple and easy tender roast and this is it. Enjoy!
1 tablespoon of olive oil
1 (3-4 pound) boneless chuck roast, trimmed of extra fat
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon of thyme
garlic powder
1/2 of a chopped onion
4 large carrots, peeled and cut diagonally into 1-inch pieces
1 cup dry red wine
8 ounces of canned chef cut tomatoes
1/2 cup of chicken broth
Preheat the oven to 300 degrees.
Season the roast with salt, pepper, thyme and garlic powder. In a large dutch oven, add the olive oil and heat to medium high. Once the olive oil is hot, add the roast and brown on all sides. Take if out and set aside. Add the onions and carrots to the pot and saute for about 10 minutes. Add the wine and deglaze the pan and scrape up all of those beef bits. Put the roast back in and add the tomatoes and chicken broth or beef broth but I prefer chicken broth. Cover and place in the oven for 3 or 4 hours. Check it hourly in case you need more liquid. I added another cup of chicken broth throughout the cooking. It is done when it pulls apart with a fork. Tender, tender beef.
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