Since it's roughly negative 17 degrees outside, I think we are all craving comfort food. This is meat and potatoes weather. This recipe is also insanely easy, you sear everything and then throw it in the oven and let it go! Also, we are basically never going to move our car till like, May so we were happy to walk down the street and get everything we needed for this. So let's whine about the weather, and then make this pot roast, it'll make you feel better. Recipe from here!
1 (3-4pound) chuck roast
2 onions; cut in half
6 or 8 carrots; peeled and cut into 2 inch chunks
4 garlic cloves, peeled and smashed
salt and pepper to taste
1 cup red wine
2-3 cups beef broth
3 sprigs of each thyme and rosemary
Preheat your oven to 275
Generously salt and pepper your meat, on all sides! Heat a large pot or dutch oven to medium high heat and add a big glug of olive oil to coat the bottom of your pot. Place onions in pot, browning them on both sides, remove to a plate. Add a little more oil if needed and throw in carrots, doing the same thing. Remove and put with onions.
Turn down the heat if the pot starts smoking. Sear the meat on all sides, even the small sides! Some of the sides I had to awkwardly stand and hold with tongs but you gotta do it! Once the meat is evenly brown and happy on all sides, remove and put on a plate.
Now is the time to deglaze your pot! Have the heat to medium high. In one hand have a whisk or a wooden spoon and your wine in the other hand. Pour the wine in slowly and scrape up all the wonderful tidbits on the bottom of the pan. They are full of flavor and happiness.
Once you feel you have scraped all you can scrape, place your meat back in. Add the broth one cup at time till the meat is covered half way. Tuck the onions and carrots all along the sides. Throw in smashed garlic, rosemary and thyme, cover the pot with tinfoil and put the lid on it. Roast in the preheated oven for 3 hours, If your roast is more than 3 pounds it take a little longer.
Remove roast and shred the meat. We had it with mashed potatoes but it would be delicious with egg noodles or even rice! Serve along with carrots, onions and the sauce! This size roast feeds about 4, so we had a ton of left overs!
Nom nom nom