I made this for the first real cold front last week; it was wonderful coming home to the smell of pot roast (laced with just a little bit of burnt plastic from a rotisserie chicken misadventure I’d had the day before), and I’m STILL munching on it!

When I posted the pic on Facebook, I got lots of requests for my recipe… so here it is!

 

INGREDIENTS

1 4-5 lb. well-marbled Chuck Roast

2 Tablespoons (or more) Olive Oil

2 Onions

8 Carrots

5 Medium Yukon Gold or Red Potatoes

Salt To Taste

Pepper To Taste

1 cup Red Wine (I used Shiraz last time)

2-3 cups Beef Stock

3 sprigs Fresh Thyme

3 sprigs Fresh Rosemary, or more to taste

1 Bay Leaf

Preheat oven to 275 degrees.  Dry the roast with a paper towel, then salt and pepper generously.

Heat a large pot or Dutch oven over medium-high heat and add 2 to 3 tablespoons of olive oil.

Cut the onions and potatoes in half and cut the carrots into 2-inch slices. When the oil in the pot is very hot, add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.  Do the same with the potatoes, and then brown the carrots, adding more oil if the pan is dry.

Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over (again, add more oil if the pan is dry). Remove the roast to a plate.

With the burner still on high, deglaze the pan with the red wine, scraping the bottom with a whisk to pick up any browned bits.

Place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion, potato, and carrots, as well as rosemary, thyme, and bay leaf.

Put the lid on, then roast in a 275-degree oven for 4-5 hours, or until meat falls apart when you stick a fork in it.  (I sometimes put it in for longer.)