Perfect Pot Roast With Potatoes

By á-46

A pot roast is always a good choice if you're looking for something to cook in one pot. This one is a stovetop version with potatoes, carrots, and some herbs.

Ingredients

• For the Gravy:
• 1 chuck pot roast (boneless, about 3 pounds)*
• 1 teaspoon salt
• 1/2 teaspoon black pepper (freshly ground)
• 3 tablespoons vegetable oil (or extra virgin olive oil) (divided)
• 2 large onions (peeled and quartered)
• 4 carrots (cut into 3-inch pieces, halved lengthwise)
• 2 cloves garlic (minced)
• 1 cup dry red wine
• 3 cups beef broth
• 1/2 teaspoon dried leaf thyme
• 2 sprigs fresh rosemary
• 1 1/2 to 2 pounds potatoes (peeled and quartered)
• 2 tablespoons cornstarch

Preparation

Step 1

Heat the oven to 300 F.
Sprinkle the chuck roast with salt and freshly ground black pepper
Heat 2 tablespoons of the vegetable oil or extra virgin olive oil over medium-high heat in large saucepan or Dutch oven. Add the onions to the pot. Cook, stirring, until the onions are lightly browned, about 5 to 8 minutes.
Add the carrots and cook, stirring, for 2 minutes. Remove the carrots and onions to a plate and set aside.
Add the remaining 1 tablespoon of oil to the pan and sear the roast, turning to brown all sides, about 6 to 8 minutes total. Remove the roast to a plate and set aside.
Add the garlic and cook, stirring, for 1 minute.
Add the red wine and bring to a boil. Cook, stirring to scrape up browned bits until wine is reduced by about 1/3. Add the beef broth to the pan and bring to a simmer. Add the onions and carrots back to the pot, along with the beef.
Cover tightly and braize in the 300 F oven for 2 hours. Add the potatoes and continue cooking for 1 hour, or until the potatoes are fork-tender and the roast is falling-apart-tender.
Optional Gravy
Combine 2 tablespoons of cornstarch with 1/4 cup of cold water.

Stir until smooth and blended. Strain and pour the meat juices into a saucepan (use a gravy separator to eliminate excess fats).

Bring to a simmer. Stir in the cornstarch mixture and cook, stirring, until thickened.