Sunday was always the day my Mom made pot roast. I remember the smell of it cooking all day long. It was a special meal for our family that I have made for my family for years.
I usually start it early on Sunday afternoon so it has plenty of time to cook slowly in the oven. The leftovers always give me another weekday meal that is easily put together especially with a busy schedule. Give my recipe a try and let me know what you think in the comments section at the end. You can also print the recipe with the button at the bottom of the page. Enjoy!
Ingredients (4-6 servings)
- 2 1/2 - 3 lb. chuck roast
- 3 tbsp canola oil
- 1 large onion chopped into large pieces
- 8 oz. whole white mushrooms sliced
- 1 clove garlic minced
- 1 cup red wine
- 1 1/2 cups beef stock
- 2 sprigs rosemary
- 3 sprigs thyme
- 1 bay leaf
- 6 large carrots
- 2 tbsp butter softened
- 2 tbsp flour
- Salt and pepper
Directions
Generously salt and pepper the roast on both sides. In a large dutch oven, heat 3 tbsp canola oil and add the chuck roast. (Photo B) Don’t turn it over until it is browned on the first side and then repeat for the second side. Remove the roast from the pan.
Photo A
Photo B
Add the onions and mushrooms to the pan and cook until tender. (Photo C) Add salt and pepper to the onions and mushrooms while cooking. (1/2 tsp of each) Add the garlic and cook for 1 more minute. Add the wine and scrap all the brown bits off the bottom of the pot. Heat until the wine begins to boil.
Photo C
Photo D
Add the meat back into the pot and cover with the beef stock.(Photo D) Add more stock if needed to cover the meet. Add the rosemary, thyme and bay l eaf. Put the lid on the pot and place in a 300 degree oven for 2 hours.
Photo E
Photo F
Photo G
Peel the carrots and chop into large pieces. At the end of 2 hours, add the carrots to the roast and return to the oven for one more hour. (Photo E)
Remove the roast from the dutch oven and cover with aluminum foil to stay warm. Place the dutch oven on the stove with medium low heat. Mix the butter and flour together in a small bowl. (Photo F) Once the mixture begins to boil, add the butter and flour mixture to thicken the gravy. (Photo G)Shred the meat and return to the gravy. Serve with mashed potatoes.