Easy Winter Pot Roast
A hearty and comforting meal of seasoned chuck roast, herby potatoes and carrots.
What Makes a Good Pot Roast?
When making a pot roast, choosing the correct cut of meat is imperative. I bought a 3 pound chuck pot roast and made sure it had a fair amount of marbling. The marbling in meat indicates the amount of fat that runs throughout and fat means, FLAVOR!
As for the vegetables and spices, I keep it simple. I use both small creamer and red potatoes, baby carrots, an entire head of garlic cloves and a whole large yellow onion. I use only salt, pepper and onion powder for the dry seasonings and a small handful of fresh thyme to add tucked in on top before slow roasting in my dutch oven.
Do I Need Wine in a Pot Roast?
No, you definitely do not. I know adding in a few cups of a bold red wine is common in pot roast recipes, but I don’t find it necessary at all. I use low sodium bone broth for my cooking liquid and it has shown to be more than effective in producing a tender and juicy roast without compromising on flavor.
Whether you don’t usually have wine in your home, you don’t drink alcohol or your health doesn’t allow for consumption of alcohol, broth is always a great alternative option when a meal calls for wine.
What Kind of Pot Do I Use?
Use a dutch oven when slow cooking your meal in the oven. Dutch ovens are very affordable these days and you do not need to get a super duper fancy one in order to produce a delicious meal. I was gifted my Le Cruset Dutch oven years ago by my mother in law for Christmas and I have put it to use, cooking with it at least once a week. I also have a Lodge Dutch oven that is also just as handy and works great. Lodge has a budget friendly starter Dutch ovens for you if you haven’t felt like committing to a more pricy one just yet. This Dutch oven from Lodge is on sale currently, I have the red one and I absolutely love it.
Before putting your roast in your 350 degree oven for 3 hours, tuck in a couple small bundles of fresh thyme to add a deep aroma of woodsy goodness.
What You Will Need
3 pound chuck pot roast
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic or onion powder
3 and 1/2 cups low sodium beef broth
1 head of garlic, peeled and roughly chopped
1 large yellow onion, sliced
2 tablespoons tomato paste
1 tablespoon butter
2 tablespoons olive oil
15 small creamer potatoes and 15 small red potatoes
2 cups of baby carrots
small bundle of fresh thyme
large dutch oven with lid
How to Make Your Roast
Set your oven to 350 and start prepping your vegetables.
Peel and roughly chop your head of garlic, thinly slice up your yellow onion and wash your potatoes. Do not worry about peeling your potatoes, just rinse them thoroughly.
Start by seasoning your chuck roast generously with salt on all sides. Set on a baking sheet and allow to rest while your Dutch oven heats up on medium high heat with your two tablespoons of olive oil.
Sear your chuck roast on each side, about 3 minutes per side until your see some browning occur. This step is very important, it helps lend some flavor and color to your chuck roast before you set it and forget it.
Remove your meat after searing on all sides and set on your baking sheet. Lower your heat and add in your tablespoon of butter, your whole slices yellow onion, chopped garlic and stir for a couple minutes to allow the onions to sweat.
Add in your tomato paste, garlic powder, ground pepper and your beef broth. Stir until the tomato paste is mostly dissolved.
Take your potatoes and carrots and add them into your pot, nestle in your pot roast back in your Dutch oven and tuck in a few small bundles of fresh thyme throughout your masterpiece.
Cover your Dutch oven with a lid and place in your preheated oven in the middle rack. Allow to cook for 3 hours before removing and shredding your tender meat with two forks.
Serve in a bowl and garnish with some finely sliced chives or a dollop of creme fraiche.
How Do I Store Leftovers?
Place your leftovers in an airtight glass container once it is completely cooled. Store in your fridge for up to a week. You can also freeze your leftover roast in an airtight gallon zip block back for up to 3 months until you are ready to defrost it for a nice warm comfort meal when there’s no time to cook. To defrost, allow the bag of roast to sit out on the counter for an hour and then add into a pot on the stove to reheat or you can leave in the fridge the morning you plan to eat it and by dinner it should be defrosted enough to heat on the stove or in the microwave in a heat safe bowl.
Enjoy your meal of comfort and joy and remember, simple and meaningful meals can make the best memories.
