The Humpherys Family

Pot Roast and Veggies

Recipe Added:  3/3/2012
1 4-5 lb chuck roast
2 Tbsp olive oil
2 onions, roughly chopped
6-8 carrots, cut in 2-inch slices
salt and pepper to taste
1 cup + 2-3 cups beef broth
3 sprigs fresh thyme, more to taste
3 sprigs fresh rosemary, more to taste
Important: choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 Tbsp of olive oil. When the oil in the pot is very hot (but not smoking), add the onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. If needed, add a bit more olive oil to the very hot pan. 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 high, use 1 cup beef broth to deglaze the pan, scraping the bottom with a whisk to get all drippings up. When the bottom of the pan is deglazed, place the roast back into the pan and add enough beef broth to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. Put the lid on, then roast in a 275F oven for 3 hours (for a 3-lb roast). For a 4 to 5-lb roast, plan on 4 hours. Serve with mashed potatoes.

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