A chilly day here has called out for some comfort food. I love cooking in my dutch oven and pot roast is one of my favorite dishes to make in it. This is my recipe. I love it and there's something in it that everyone in my family will eat:
- 3 1/2 lb chuck roast (or whatever cut of beef you like for pot roast)
- 2 Tbsp olive
- Salt, pepper, Italian seasoning to taste
- 1 large yellow or sweet onions, thickly sliced, lengthwise
- 4 cloves of garlic, peeled
- 1/2 cup of white wine
- 32 oz of beef broth
- Several carrots, peeled and cut lengthwise
- 2 large sweet potatoes, peeled and cut into quarters
- 5 russet potatoes, peeled and cut into quarters
Use a thick-bottomed covered pot, such as a dutch oven, just large enough to hold roast and vegetables. Heat 2 Tbsp of olive oil on medium high heat. Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Brown it really well for the best flavor.
When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 3 to 5. Add the garlic and saute for another minute or two. Add 1/2 cup of white wine to deglase your pan. Cook for about 2 minutes and then add your beef broth. Set the roast on top of the onions, garlic and broth. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a low simmer when covered.
Cook for about 2 to 3 hours on a low heat. Now add your carrots, sweet potatoes and onions and cook for another 45 to 60 minutes or until you vegetables are cooked.
Serve the meat and veggies with the broth. Or you may thicken the broth to make a gravy. We like it both ways. (Actually my husband and son prefer a thicker gravy).