Easy French Oven Pot Roast Recipe...
Whenever I think of pot roast, I think of family dinners. Pot roasts are comfort food. They warm the home, they warm the soul, and they bring families to the table.
Pot roasts are often cooked as a Sunday dinner in my home, especially during the winter. They take some time in the oven, but they are so worth the wait. The whole house smells so wonderful while the roast cooks. It's hard to resist peeking.
- 4-5 lb. Beef Chuck Roast
- 1 Onion, Big Chopped
- 2 cup Baby Carrots
- 1 cup Red Wine
- 2 cups Beef Broth
- 2 tbsp. Worcesterhire Sauce
- 2 Garlic Cloves, Minced
- 3-4 Rosemary Sprigs, Fresh
- 1 tsp. Thyme
- 2-3 tbsp. Sea Salt
- 1-2 tbsp. Pepper
- Olive Oil
Preheat oven to 325 degree fahrenheit. Drizzle olive oil in a French oven or large pot and sauté onions and garlic over medium heat for 2 minutes. Sprinkle half sea salt and pepper on each side of roast and rub into meat. Remove onions and garlic from pot with spoon and sit aside in bowl. Drizzle more olive oil in pot and sear roast on each side for about 4-5 minutes, until browned. Remove meat, and saute carrots in French oven until slight brown.
Remove carrots, reduce heat to low, and add wine to pot to deglaze pot to scape up all those yummy flavor bits. Add onions back into the pot with the roast. Also add carrots, thyme, and wine, and reduce to low heat. Allow meat to cook covered in oven for about 3 1/2 - 4 hours until meat is tender.
Remove roast from oven, and allow to rest for 15 to 20 minutes. I like serve this dish with creamy mashed potatoes. Enjoy!