Last year, I posted a recipe with what to do with leftover pot roast. Now that the cold seems to be here to stay, it is time to start making pot roast again. This recipe takes some time, around 4 hours, so it is perfect for a lazy Sunday afternoon at home. It makes your house smell incredible, and it is really hard to resist checking on it every couple of minutes. The beauty of a good pot roast is that you just let it be in the oven. It takes a little preparation in the beginning to sear in all of the good flavors, but the rest of the magic takes place while it cooks low and slow. Because it is the just the two of us, I can freeze leftovers in 2 batches which is perfect for leftover pot roast stew.
- 1 whole chuck roast, about 4 or 5 lbs
- 2-4 tbsp olive oil
- 2 whole onions, skins removed and cut in half
- 8 carrots, peeled and sliced into chunks
- 3 cups beef stock
- 1 tsp thyme
- salt & pepper
- Preheat your oven to 275 degrees F.
- Salt and pepper your chuck roast and let sit out while you peel the vegetables.
- Heat a large dutch oven over medium-high heat. Add olive oil to the pan.
- Place the onion in the pot and brown them on each side. Remove and set aside.
- Add carrots to the pot and brown them, turning occasionally. Remove and set aside with the onions.
- Add more olive oil if needed to the pot. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on, use about 1 cup of beef stock to deglaze the pan. Scrape the bottom of the pot to get up all of the browned bits.
- Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and carrots. Sprinkle with thyme.
- Put the lid on, then roast in the oven for 3-4 hours. The roast should fall apart when it is done.