I don’t eat meat often, but when I do, it’s organic, grass-fed, and usually a smaller portion compared to the complex carbs on my plate. I think you’ll love this hearty and simple pot roast recipe. It’s great for leftovers and makes the house smell so good.
The pot roast originated in European countries and was considered a peasant dish because tougher cuts of meat were cooked for longer periods, slowly and over low heat. Essentially, they braised their meat, creating tender, flavorful dishes. When I make this, I look for lean chuck roast because I don’t like the marbling, and I still find it has good flavor. I originally saw a version of this recipe on YouTube, but I can’t remember which channel. I always make modifications, and you can too! Pot roast is simple, and you can add many vegetables, so go for it. You can add or delete ingredients, but I would not skip the wine (and use a good one) as you will really taste it. The wine adds a rich and unique flavor to this hearty, simple pot roast recipe. Enjoy!
Pot Roast Ingredients
- 4-5 pounds of beef chuck roast (Dry brine overnight or for a few hours in the refrigerator)
- Vegetables: I use 1 bag of whole baby mixed colorful potatoes, 6 whole carrots – sliced, and 1-2 yellow onions, diced. Feel free to add other veggies.
- Olive oil or Avocado oil- 1 – 3 tablespoons for browning the meat.
- Red wine 1 cup (one that you would actually drink. I used a red wine from Montalcino, Italy. We recently visited there and loved the wines from this area)
- Beef broth – 1 cup
- Tomato paste – 6 ounces
- Garlic minced – 2 tablespoons
- Seasonings: Rosemary sprig, Thyme sprig, black pepper, salt and pepper, two bay leaves
How to Make Hearty Simple Pot Roast
- Preheat over to 325 F,
- Salt and pepper the meat -I use about 1/2 to 3/4 teaspoon per pound of meat for the dry brine. Place in refrigerator overnight or, at least, for a few hours.
- Bring the meat to room temperature on paper towels to dry it before browning it.
- In a Dutch oven, heat oil over medium-high heat. When the oil is hot, place the chuck roast (no need to cut it) in the pot. Brown the beef – usually several minutes on each side. It’s best to let the meat sit on each side for about 5-6 minutes without moving it around. Then gently turn the meat over to brown the other side.
- Whisk together wine, garlic, beef broth, and tomato paste in a separate bowl.
- After the meat is browned, pour the wine mixture over the meat and add your other seasonings: rosemary, thyme sprigs, and bay leaves. Add onion.
- Cover the pot and place it in the oven. Cook at 325 F for 90 minutes.
- Add carrots and potatoes, then cook uncovered until tender, about 2 hours. Your meat should also be easy to pull apart with a fork.
Craving another comforting classic?
My French Onion Soup Recipe is loaded with caramelized onions, savory broth, toasted bread, and melted cheese.
