Let this beauty simmer on your stovetop all afternoon and you’ll be met with a tender, fall-apart pot roast fit for a cozy evening or any special occasion.
Classic Stovetop Pot Roast
Let this beauty simmer on your stovetop all afternoon and you'll be met with a tender, fall-apart pot roast fit for a cozy evening or any special occasion.
Servings 0
Ingredients
- Olive oil
- 2 medium yellow onions, peeled and quartered
- 3-4 medium carrots, peeled and chopped into roughly 2″ pieces
- 3-5 pound chuck roast
- 1 cup red wine
- 2 – 3 cups beef broth
- 1 pound baby potatoes
- 3-4 cloves garlic, thinly sliced
- 3 sprigs each of fresh rosemary, thyme, and oregano
- 1-2 bay leaves
- Salt and pepper
- Fresh parsley, for garnish
Instructions
- Pat the roast dry and liberally season with freshly cracked salt and black pepper. Set aside.
- Add a few tablespoons of olive oil into a large Dutch oven and heat over medium.
- Working in batches, carefully sear the onions and carrots on all sides until they develop a golden brown color. Remove from heat and set aside.
- Add more olive oil if necessary to the Dutch oven, and then carefully sear the roast on all sides, about 2-3 minutes per side. Once seared and a golden brown crust develops on the meat, remove from heat.
- Deglaze the Dutch oven with red wine, and scrape up all of the browned bits from the bottom of the pot.
- Add the roast back into the pot and distribute onions, carrots, and potatoes around the meat.
- Pour enough beef stock into the Dutch oven until the vegetables and meat are covered about 3/4 of the way, but not fully submerged.
- Tie the fresh herbs into a bunch with cooking twine and add to the pot along with sliced garlic and bay leaves.
- Bring the Dutch oven up to a simmer over medium heat, cover, and reduce heat to medium low – just enough to keep simmering.
- Simmer for 3 hours or until roast falls apart when shredded with a fork.
- Discard herbs and bay leaves before serving.
- Garnish with freshly chopped parsley.
