Tender Pot Roast

(4)


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Servings: 6
READY IN
4hrs 10mins
Ingredients
  • 3-4 lbs chuck roast, trimmed
  • 2 tablespoons vegetable oil
  • salt and pepper
  • 1 cup carrot, chopped
  • 1 cup onion, chopped
  • 1 cup celery
  • 4 garlic cloves, minced
  • 2 cups chicken stock (or a combination) or 2 cups beef stock (or a combination)
  • 2 tablespoons sugar
  • 1 sprig thyme
  • 1⁄4 cup dry red wine
  • water
Directions
  • Pre heat oven to 300 degrees.
  • Season roast with salt and pepper on all sides.
  • In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
  • Brown meat on all sides in dutch oven, this should take about 10 minutes.
  • If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
  • Once browned remove meat from pot and place on a deep plate (to catch the juices).
  • Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
  • Add garlic and cook until fragrant, about 1 minute.
  • Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
  • Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
  • Add water until liquid comes halfway up sides of the meat.
  • Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
  • Place in oven, be sure to turn the meat over every 30 minutes or so.
  • Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
  • Remove meat from pan onto serving plate, cover with foil.
  • Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
  • Thicken if desired.
 

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