Perfect-Sunday-Night Pot Roast

Time :4 20

Yield :10 servings

Recipe Background

The weekend has been relaxing, invigorating, and rejuvenating... and now it's time to bring some of that energy to the upcoming week! That's the magic of the Perfect-Sunday-Night Pot Roast. It really is perfect too: the meat is perfectly tender and savory, the roasted vegetables have the perfect caramelized crust, and the feelings they inspire? Just perfect. Perfect-Sunday-Night Pot Roast sends everyone into the upcoming workweek with their spirits high!

Ingredients

4-5 pounds whole chuck roast
salt to taste
pepper to taste
2 tablespoons olive oil plus more to taste
2 whole onions halved
6-8 whole carrots cut into 2-inch slices
1 cup red wine or beef broth
2-3 cups beef stock
3 sprigs fresh thyme
3 sprigs fresh rosemary

Directions

Preheat the oven to 275 degrees F.
Generously season the chuck roast with the salt and the pepper.
Heat a large pot or Dutch oven over medium-high heat.
Add the olive oil to the pot and heat until it is very hot but not smoking.
Add the onions to the hot oil and brown them on both sides, about 3-4 minutes per side.
Transfer the onions to a plate.
Add the carrots to the pot and toss them until they have slightly browned, about 1 minute.
Transfer the carrots to a plate.
Add more olive oil to the pan, if needed.
Place the meat in the pan and sear it on all sides until it has browned all over, about 1 minute per side.
Transfer the roast to a plate.
With the burner still on high, add the red wine to deglaze the pan, scraping up the bottom with a whisk or wooden spoon.
Place the roast back into the pan and add the beef stock, enough to cover the meat halfway.
Add the roasted onion, the roasted carrots, the thyme, and the rosemary to the roast.
Put the lid on the Dutch oven and roast in the oven until the beef is tender and has reached an internal temperature of 195 degrees F in the thickest part, about 3-4 hours.
Serve hot.