Beef Pot Roast

This is a recipe for a simple classic seared chuck pot roast. It is easy to make and tastes great on a cold winter evening. With just the two of us empty nesters, I cooked a smaller chuck beef roast and still had enough for leftovers for roast beef sandwiches for the next day.

Ingredients

• 2 Tbs. olive oil (halved)

• 1 (2-pound) boneless chuck roast, trimmed

• 1 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

• 1/8 tsp. ground sea salt

• 3 quartered medium onions

• 1 cup dry red wine (cheap stuff)

• 4 thyme sprigs (fresh)

• 3 rosemary springs (fresh)

• 3 garlic cloves, chopped

• 14 oz. beef broth

• 1 bay leaf

• 1 pound small Yukon gold potatoes, cut in half

• 4 medium carrots, peeled and cut in half or thirds

(I used colored carrots which I think add a nice flavor and color.)

Believe it or not, if you have any questions concerning carrots you

can visit the carrot museum here. http://www.carrotmuseum.co.uk/carrotcolours.html

Cooking directions:

1. Preheat oven to 300º F.

(1 hr. per pound of beef)

2. Salt and pepper the beef on both sides.

3. Heat olive oil to medium heat in a Dutch oven over the stove. (for the smaller roast I used a 3.5 quart Le Creuset oval oven). Sear the beef for approximately 5 min. per side to where it browns both sides. Remove the roast to a plate and sauté the onions and garlic until they become transparent and tender.

4. Return roast to Dutch oven. Add the red wine, thyme sprigs, chopped garlic, onion, beef broth, and bay leaf to the Dutch oven. Cover with lid and bake for 1 hour or until the roast is almost tender.

5. After 1 hr. add the carrots and potatoes. Cover and bake an additional 45 minutes or until vegetables are tender. Remove bay leaf and sprigs of rosemary and thyme. Serve roast with vegetables and spoon liquid over meat. If you would like a thicker sauce to add 1Tbs. flour and stir until smooth. Garnish with a couple of sprigs of thyme. Enjoy!