Perfect Pot Roast
Make the perfect pot roast with any tough cut of beef, onions, carrots and potatoes for a simple one-pot meal.
Equipment
- Braising pot
- Tongs
- Cutting board
- Chef's knife
Ingredients
- 3 pounds of beef chuck roast, round roast or brisket all work
- 6 cloves of minced garlic
- 2 white onions chopped
- 1 pound baby carrots chopped
- 1 pound potatoes chopped
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups beef broth
- 2 cups red wine 2 more cups of beef broth works too
- ¼ cup Worcestershire sauce
- 1 sprig of fresh rosemary
Instructions
- Season the meat all over with salt and pepper.
- Preheat the oven to 350°F.
- Heat a large oven-safe braising dish over medium-high heat with a drizzle of olive oil.
- When the oil is hot, carefully put the roast beef in the pot and sear it on each side. It takes 3 to 4 minutes on each side to brown well. It should take you 10 minutes at most. Use tongs to turn the meat in the pot.
- Remove the meat from the pot to a plate. Then use the empty pot to saute the garlic for 60 seconds, until fragrant.
- Add both the beef broth and the wine to the pot, and stir to combine. Add the Worcestershire sauce, along with the chopped potatoes, onions, and carrots to the pot. Then place the meat on top of the vegetables. The liquid should come at least halfway up the sides of the roast. If not, add more beef broth. Finally, add the rosemary sprig on top.
- Cover the pot with a tight-fitting lid and place it in the oven. Braise the meat for 3 hours. Then remove the pot from the oven and use a fork to test the meat. If the fork meets no resistance, it is cooked.
