Perfect Pot Roast

No, really. Perfect Pot Roast!

Serves 6 | February 2024

INGREDIENTS:

3 lb chuck roast

1/3 C good olive oil, divided

4 t Penzeys Roast Beef Seasoning

2 t kosher salt + 1 t black pepper (or more as needed)

5 large carrots, peeled and cut into large chunks

1 ½ lbs small round new potatoes

½ sweet onion, sliced

3 large garlic cloves, peeled and thinly sliced

1 C good red wine (don’t use wine you wouldn’t drink!)

1 ½ C good stock (I used vegetable stock)

2 large bay leaves

Chopped fresh chives to garnish

METHOD:

• Preheat the oven to 325 degrees. Season a 3-pound beef chuck roast with salt and pepper and the Penzeys rub. Season both sides. Rubbing it into the meat. Make sure your meat is room temperature as well.
• Heat 3 T of good olive oil in a large, oven-safe pot over medium-high heat. I used my large Le Creuset Dutch oven.
• When the oil is hot, add the roast and cook for 3-4 minutes per side, or until the meat is nicely browned. Transfer the seared beef to a plate and set aside.
• Adjust the heat to medium and add another drizzle of olive oil. Add sliced onion and cook until softened, then add sliced garlic. Then add the red wine and let reduce for about 3 minutes, stirring up the bits on the bottom. Return heat to medium-high and add in the meat and potatoes and carrots as well as the 1 ½ C stock. Nestling them into the liquid and combining a bit. Place the bay leaves on top, cover, and put in oven for 3 hours 45 minutes. (Note, most experts recommend an hour per pound, but I found that giving it another 40-45 minutes made all the difference.)
• Remove from oven. Discard bay leaves. Check for doneness by piercing the roast with a fork, which should go through the meat effortlessly. Use a large fork and spoon and shred the meat right in the pan. You can make gravy, but this is honestly so rich and lovely, you don’t need one. Garnish with chives in the pan for a lovely way to serve. Or place in shallow bowls and then garnish with chives.