Full disclosure this was the best pot roast that I have ever made.
- 3 lb beef chuck roast
- 2 T Olive Oil
- 1 Large Onion, peeled and cut into 8 wedges
- 6 Carrots, Cut into 2-inch pieces
- 6 Fresh Thyme Sprigs
- 6 Fresh Rosemary Sprigs
- 1 C Dry Red wine
- 4-6 C Beef Broth
- 1 pound Fingerling Potatoes
Preheat oven to 325
Season Roast with salt and pepper on all sides
Heat oil in large dutch oven. Add the roast and brown on each side (about 2-3 mins per side). Transfer roast to plate and set aside
Add onion, carrots, and herbs to the pot that the roast was cooked in. Cook, stirring often, until onions are soft.
Add the wine and enough broth to almost cover the roast.
Bring to a boil over medium heat. Cover with the lid and place in the oven to roast for 2 hrs 30 minutes.
Add in the potatoes and cook for another 40-60 minutes.
p.s--- Cooking purple potatoes makes me feel fancy...
Transfer to a dish and serve! YUMMY YUMMY...
I also made some surprisingly delish smashed peas...
And awesome roasted pears!!!