Pot Roast
Servings 6
Equipment
- Large Dutch oven
- Colander
Ingredients
Roast:
- 2½-3 lbs. chuck roast
- 1 tbsp olive oil
- 2 tsp of dried thyme
- 2 tsp of sea salt
- 1 tsp of freshly cracked black pepper
- 1 tsp of garlic powder
- 1 tsp of onion powder
Other ingredients:
- ½ yellow onion chopped into large pieces
- 5 cloves of garlic chopped
- 1 (14.5-oz) can of diced tomatoes
- 2 cups of beef broth
- 10 white button or cremini mushrooms
- 2 stalks of celery
- 1 bay leaf
Remaining Ingredients:
- 10 baby carrots add 1 hour before the pot roast is done cooking
- 10 baby red potatoes add 1 hour before the pot roast is done cooking
Instructions
- Preheat the oven to 275 degrees.
- Heat olive oil in a Dutch oven over medium-high heat. In a bowl, combine all seasonings & mix well. Rub the meat thoroughly with the seasoning mixture until it is evenly coated. Place in a hot Dutch oven & sear all sides of the beef.
- Add the onion, garlic cloves, diced tomatoes, beef broth, mushrooms, celery, and bay leaf to the Dutch oven, surrounding the roast.
- Place into the oven for 4 hours.
- After three hours of cooking, add the baby carrots & baby red potatoes surrounding the roast. This helps perfectly cook the veggies after an hour, instead of being soggy.
- Let the pot roast sit on a cutting board for 10 minutes before slicing.
- Strain remaining sauce through a colander, and into the Dutch oven.
- Separate the potatoes, carrots, mushrooms, and onions, and place them on the serving plate, discard bay leaf.
- Boil the sauce down for 5 minutes (add a slurry of cornstarch mixed with cold beef broth or water, if you want a thicker sauce), and drizzle over sliced pot roast.
- Serve and enjoy.