Old Fashioned Pot Roast

Low and slow cooking never tasted so good! Old fashioned pot roast is a stick to your ribs comfort meal, full of vegetables and a tried and true meat and potatoes meal. I love to make this on cold days, rainy days, lazy days, days that you have family coming over but don’t have a lot of time to stand by the stove and cook, shoot it’s even great on Holidays. It’s a fulfilling meal that is pretty effortless if you prep it in time. Cut your vegetables the day before and all you have to do is brown the meat, add the ingredients to the pot and set it in the oven. Then BAM! Your house smells super delicious and your oven did most of the work, but you get all the credit. Ha win win! Serve along side a good cabernet sauvignon (from the open bottle you used) and you’re guaranteed to be the hostess with the mostess.

Ingredients

• 3 1/2 – 4 lbs boneless chuck eye roast trimmed
• 2 tbsps unsalted butter
• 2 medium onions, halved and sliced thin
• 10-15 mini carrots, sliced or 2 carrots, peeled and chopped
• 4 potatoes, cubed
• 2 celery rib, chopped
• 2 medium garlic cloves, minced
• 1 1/2 cup beef broth
• 1/2 cup red wine, I used a cabernet sauvignon
• 1 tbsp tomato paste
• 2 bay leaf
• 1 sprig fresh thyme plus 1/4 tsp chopped for garnish
• 1/2 tbsp balsamic vinegar
• Soy sauce and Worcestershire sauce to taste, optional I love this additional flavor

Instructions:

• Sprinkle beef with salt and pepper, while that sits, heat a dutch oven on medium heat with olive oil drizzled on the bottom, about 1 tbsp of olive oil
• When the dutch oven is hot, place the beef roast into the pot and brown each side
• Preheat oven to 300 degrees
• Remove the beef roast from the dutch oven and set aside. Lower the heat to low medium and add butter. When the butter is melted, place onions into the pot. Cook onions until soft and beginning to brown. Add the carrots and celery, continue to cook for about 5 mins longer stirring occasionally. Add garlic and cook until fragrant, about 30 seconds
• Stir in broth, wine, tomato paste, bay leaves, and thyme sprig; bring everything to a simmer
• Add in the roast, nestling it on top of the veggies. Place a large piece of foil over the pot and cover tightly with the lid; transfer to the oven.
• Cook the roast for about 3/12 to 4 hours or until fully tender and a sharp knife easily slips in and out of the meat. Turn the roast halfway through cooking time
• Let the beef rest for about 20 minutes, transfer to a carving board and slice
• Remove thyme and bay leaf, place beef back into the pot or transfer to a serving platter and spoon gravy over the top

Old Fashioned Pot Roast

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Ingredients  

• 3 1/2 – 4 lbs boneless chuck eye roast trimmed
• 2 tbsps unsalted butter
• 2 medium onions, halved and sliced thin
• 10-15 mini carrots, sliced or 2 carrots, peeled and chopped
• 4 potatoes, cubed
• 2 celery rib, chopped
• 2 medium garlic cloves, minced
• 1 1/2 cup beef broth
• 1/2 cup red wine, I used a cabernet sauvignon
• 1 tbsp tomato paste
• 2 bay leaf
• 1 sprig fresh thyme plus 1/4 tsp chopped for garnish
• 1/2 tbsp balsamic vinegar
• Soy sauce and Worcestershire sauce to taste, optional I love this additional flavor

Method 

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• Sprinkle beef with salt and pepper, while that sits, heat a dutch oven on medium heat with olive oil drizzled on the bottom, about 1 tbsp of olive oil
• When the dutch oven is hot, place the beef roast into the pot and brown each side
• Preheat oven to 300 degrees
• Remove the beef roast from the dutch oven and set aside. Lower the heat to low medium and add butter. When the butter is melted, place onions into the pot. Cook onions until soft and beginning to brown. Add the carrots and celery, continue to cook for about 5 mins longer stirring occasionally. Add garlic and cook until fragrant, about 30 seconds
• Stir in broth, wine, tomato paste, bay leaves, and thyme sprig; bring everything to a simmer
• Add in the roast, nestling it on top of the veggies. Place a large piece of foil over the pot and cover tightly with the lid; transfer to the oven.
• Cook the roast for about 3/12 to 4 hours or until fully tender and a sharp knife easily slips in and out of the meat. Turn the roast halfway through cooking time
• Let the beef rest for about 20 minutes, transfer to a carving board and slice
• Remove thyme and bay leaf, place beef back into the pot or transfer to a serving platter and spoon gravy over the top

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