Pot Roast

Beef

  • 1 tablespoon olive oil

  • 3-4 pounds chuck roast or rump roast

  • 1 large onion chopped, or two small onions

  • 4 carrots cut into 2" pieces

  • 2 stalks celery cut into 1 ½" pieces

  • 1 pound baby potatoes

  • 2 cups beef broth or as needed

  • 1 cup red wine

  • 4 cloves garlic coarsely chopped

  • ½ teaspoon rosemary

  • ½ teaspoon thyme

  • 1 bay leaf

Preheat oven to 300°F.
Season roast with salt and pepper.
In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.
Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices (or make gravy below if desired).
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