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Cathy's Pot Roast

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Ingredients

1 whole (4 To 5 Pounds) Chuck Roast

2 Tablespoons Olive Oil

2 whole Onions

1 8oz. package of mushrooms sliced

6 whole carrots or 1 package baby carrots

Salt To Taste

Pepper To Taste

1 cup Red Wine

2 Cups Beef Stock. I make mine with the concentrated paste in the jar. Try it!

3 sprigs Fresh Thyme, or more to taste optional

3 sprigs Fresh Rosemary, or more to taste optional

1 tsp. chopped fresh garlic

Preparation Instructions

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 two onions in half and cut 6 to 8 carrots into 2-inch slices.  When the oil in the pot is very hot, add in the halved onions sprinkle with salt and pepper, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots and the mushrooms into the same hot pan add a sprinkle of salt and pepper and toss them around a bit until slightly browned, about a minute or so. Remove to plate with onions.

If needed, add a bit more olive oil to the now empty 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 the pan, Stir and scrape the bottom with a whisk to get all of small pieces that have accumulated incorporated into the resulting stock.

When the bottom of the pan is sufficiently de glazed, 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 and the carrots. Add in 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme. (if you have it on these herbs. If not skip it.) Add in the 1 tsp. garlic.

Put the lid on, 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. This recipe works in the crock pot as well.  Simply brown your vegetables and roast and place all in crock pot on low for 8 hours or on high for 4 hours. Time is based on a 4 pound roast or two 2 pound roasts as I did for your slow cooker.