Recipes // Main Dish Chicken and Turkey // Sunday Pot Roast

Sunday Pot Roast

  • One 4-pound boneless chuck roast
  • Kosher salt and cracked black pepper
  • 2 tablespoons vegetable or olive oil, plus more if needed
  • 1 yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 bundle of a variety of fresh herbs (such as tarragon, rosemary, parsley) tied with twine
  • 4 cloves garlic, chopped
  • 1 cup dry red wine, such as cabernet, divided
  • 2 1/2 cups low sodium beef broth
  1. Preheat oven to 350 degrees F.
  2. Using paper towels, pat roast dry to help get a great crust on the meat. Sprinkle roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add roast and brown on all sides. Remove and transfer to cutting board or a large plate.
  3. Add more oil if needed and the vegetables and season with salt and pepper. Add the fresh herb bundle and cook for 5 to 10 minutes, or until vegetables start to brown. Add garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return roast to pot and add the beef broth. Bring liquid to a simmer before covering with a tight fitting lid and placing pot in oven. Allow roast to cook, for 3 1/2 to 4 hours or until fork tender, turning once halfway through.
  4. Remove from oven and transfer roast to large cutting board. Tent with foil while roast rests. Placing Dutch oven back on the stovetop over medium-high heat, add remaining 1/4 cup of red wine to liquid and reduce by half at a simmer, about 10 minutes. Strain sauce and season to taste with salt and pepper. Shred pot roast into big chunks and toss with jus.
  5. Serving suggestions: Serve with smashed potatoes or on top of risotto cakes and top with fresh herb salad.
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