Pot roast is the perfect comfort food for a cold winter night. This recipe is foolproof and easy to make and you’ll get oh-so tender meat and perfect vegetables. Brown the meat well – it takes time but it adds a lot of flavor. Salt will depend on how much is in your stock so taste before adding salt. - Jenny Jones
- 3 teaspoons olive oil, divided
- 2 pounds boneless chuck roast
- 1 cup chopped onion
- 2 cloves garlic, crushed
- 2 cups hot beef (or chicken) stock
- 2 pounds red potatoes (6 medium ones) cut into 1-inch chunks
- 4 large carrots, cut into 1-inch pieces
- Preheat oven to 325° F.
- Remove all visible fat from the meat.
- On the stovetop, heat 1 teaspoon oil in a large Dutch oven on medium-high. Salt & pepper the meat and brown both sides. Use tongs to turn the meat, adding another teaspoon of oil. Good browning takes about 10 minutes. Remove meat from pan to a bowl.
- Reduce heat. Add 1 teaspoon oil and sauté onion & garlic 2 minutes until golden, stirring well to scrape in all the drippings.
- Add hot stock and meat, stirring & scraping well. Once the mixture boils, cover and place in oven. Bake for 1 1/2 hours.
- Remove from oven, stir in vegetables, cover and return to oven for 45 minutes. About halfway through, stir and add more stock if needed.
- Taste for salt before serving. Slice or shred meat and pour juices over.