This super simple pot roast recipe will delivery a tender, pull-apart, flavorful pot roast. This is truly an easy go-to dish that never disappoints! Ingredients are simple and nourishing.
Ingredients
- 3lb chuck roast
- 2 onions, peeled and halved
- 6-8 large carrots, peeled and cut in half
- 3 cups of beef bone broth
- 1/4 cup of red wine (optional)
- Extra virgin olive oil
- Salt and pepper
- Fresh rosemary
- Fresh thyme
Instructions
Preheat oven to 275 degrees F.
Bring chuck roast to room temperature, and generously salt and pepper both sides, including the edges.
Heat olive oil in a large dutch oven over medium-high heat. Add the halved onions into the pot browning them on both sides. Remove the onions to a plate.
Throw the carrots in the same pot and stir them until they brown. Remove the carrots to the same plate as the onions.
If needed, add a little more olive oil to the pot, and add the chuck roast. Sear the roast for about a minute on both sides until it is nice and brown. Remove roast from the pot and set aside.
Keep the burner on medium high, and add the beef bone broth, and red wine (optional). Use a wooden spoon to loosen any bits from the bottom of the pot, and stir for for 45 seconds.
Add the roast back into the pot making sure there is enough liquid to cover halfway. Add more if needed. Add in the onions, carrots, rosemary and thyme.
Put a lid on the dutch oven, and place entire pot in the oven for 3 1/2 hours. You won't need to touch the roast at all during this time. After the timer goes off, check the roast, you should be able to pull it apart easily. Enjoy! Below is a picture of the final product!
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