This would be the perfect weekend to make this recipe, you can pick up everything you need for this recipe at the New Albany Farmer’s Market this weekend. Start by picking up your fresh beef at 3D Valley Farms, then stop by Sycamore Creek Herbs for your fresh herbs, then visit us at Russell Veggies for your fresh carrots, onions and potatoes. Get your fresh homemade beer-bread at Patticakes Catering & Pies, stop by Moonkist Gardens for fresh lettuce for a salad to accompany your dinner. Then make Rookie’s Cookies your final stop for a delicious dessert to finish your meal.
We will be having this for Sunday dinner, it’s really easy and delicious and I have never had a complaint when serving this dinner. There is rarely even any leftovers, I hope you enjoy this as much as we do.
1 whole (3 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions (we use “Candy”)
6 -8 whole Carrots
6 medium Potatoes – quartered
Salt to Taste
Pepper to Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme
3 sprigs Fresh Rosemary
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.
Cut onions in half, cut 6 to 8 carrots into 2-inch slices and quarter potatoes (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots and potatoes into the same very hot pan and toss them around a bit until slightly browned, about a minute or so. Remove them to the plate with onions.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get that entire wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion, potatoes and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, and 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.
Tags: carrots, chuck roast, olive oil, onions, Potatoes, rosemary, thyme
