Bryan's Stuff

   
Beef Recipes

     Pot Roast

Note about this one: If you like potatos with your pot roast, cook them ELSEWHERE, not with the roast. They absorb all of the flavor.

1 whole (4 To 5 Pounds) Chuck Roast
Kosher Salt To Taste
Pepper To Taste

4 whole medium yellow Onions Cut in Half the onion use tooth picks to hold together
8 whole Carrots cut into 2 inch lengths
8 Stalks Celery cut into 2 inch lengths
2 Tablespoons Olive Oil or more as cooking
2 Tablespoons Butter
1 cup Red Wine
1 to 2 Cans 10.5 oz French Onion Soup
1 Can 10.5 oz Beef Broth
4 sprigs Fresh Thyme, or more to taste
4 sprigs Fresh Rosemary, or more to taste

Generously Kosher salt and pepper the roast and set aside

Heat a large pot or Dutch oven over medium-high heat. Then add in the olive oil and butter.

Add the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw in the carrots and brown. Remove to the plate with the onions.

If needed, add a bit more olive oil and or butter. Place the meat in the pan and sear it until it is nice and brown all over. Remove the roast to a plate.

Add the red wine to deglaze the pan, scraping the bottom to get all of that wonderful flavor up.

Remove the roasting pan from the heat. Place the roast back into the pan and add enough french onion soup then beef broth to cover the meat halfway. Add in the onion and the carrots, as well as the celery. Then layer 4 sprigs of fresh rosemary and 4 sprigs of fresh thyme on top of the meat and vegtables.

Put the lid on, then roast in a 275F oven for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours.