PERFECT POT ROAST<\/p>\n
Salt and ground black pepper
\nOne 3-5 pound chuck roast (same as beef blade roast)
\n2-3 tbsp olive oil
\n2 whole onions, peeled and halved
\n6-8 whole carrots, peeled and cut into 2-inch pieces
\n1 cup red wine (doesn\u2019t need to be anything fancy)
\n3 cups beef broth
\n2-3 sprigs fresh rosemary
\n2-3 sprigs fresh thyme
\n2-3 potatoes, peeled and cut into pieces<\/p>\n
Preheat oven to 275\u02daF.
\nGenerously salt and pepper the roast.
\nHeat the olive oil in a large fry pan or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
\nThrow the carrots into the same fry pan or Dutch oven and toss them around a bit until slightly browned. Set aside the carrots with the onions.
\nIf needed, add a bit more olive oil to the fry pan or Dutch oven. Place the meat in the fry pan or Dutch oven and sear it for about a minute on all sides, until it is nice and brown all over. Remove the roast to a plate.
\nWith the burner still on medium-high, use either red wine or beef broth (about one cup) to deglaze the frying pan or Dutch oven, scraping the bottom with a whisk. Put the roast back into the Dutch oven (or deep, covered roasting pan) and add enough beef broth to cover the meat halfway.
\nAdd in the onions and the carrots, along with the fresh herbs. Add potatoes, too (optional).
\nPut the lid on, then roast it.
\nThe original recipe says to roast a three-pound roast for three hours or a four-to-five-pound roast for four hours. I personally don\u2019t think this is nearly time enough. When I cooked two two-pound roasts in a single roaster at once, it took six-and-a-half hours to cook. The roast is ready when it\u2019s fall-apart tender. I think the longer you cook it, the more tender it gets. It\u2019s hard to screw this up unless you undercook it.<\/p>\n","protected":false},"excerpt":{"rendered":"
PERFECT POT ROAST Salt and ground black pepper One 3-5 pound chuck roast (same as beef blade roast) 2-3 tbsp…<\/p>\n","protected":false},"author":1,"featured_media":377,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-376","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-recipes"],"_links":{"self":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/376","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/comments?post=376"}],"version-history":[{"count":1,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/376\/revisions"}],"predecessor-version":[{"id":378,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/376\/revisions\/378"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/media\/377"}],"wp:attachment":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/media?parent=376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/categories?post=376"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/tags?post=376"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}