Pot Roast

This is the easiest no-fuss, throw into the oven and forget about it, pot roast. It’s pretty simple with the chuck roast being the star of the dish. I kept it very basic with this roast adding in onion, garlic and fresh herbs. Carrots are also a great add in for those who love them.

Seasoning the roast up nicely and searing it is essential for good flavor and an amazing yet easy roast. I like to sear in butter to add a rich flavor, browned butter smells and tastes amazing.

salt, pepper, onion and garlic powder are all you need. Like I said this is a very basic roast, I love keeping things easy for when I don’t have a lot of time or want to put a lot of thought into a meal. The leftovers of this roast are amazing, and I always look forward to them - somehow I think it might taste better the day after. My favorite thing to eat with pot roast is mashed potatoes, so I’ll usually be making those while the roast is in the oven.

Ingredients

• 3 tbsp butter
• 2-3 lbs chuck roast
• salt + pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 white onion, sliced
• 1-2 whole heads of garlic, with top cut off
• 2 sprigs of fresh rosemary
• 3 sprigs of fresh thyme
• 4 cups beef stock
• 1/2 cup red wine or beer

Instructions

1. In a deep pot with an oven safe lid, or a dutch oven - start by searing your pot roast in butter. While searing season with salt, pepper, garlic, and onion powder.
2. Once your roast is nicely browned add the onion, and whole heads of garlic. You can tie the rosemary and thyme together in a little bundle so it’s easy to remove once the roast is done cooking. Add those in now.
3. Pour in the beef stock, and your choice of red wine or beer.
4. Cover the pot and bake at 300 F for 3 to 3 and a half hours, enjoy! I love having this roast with some homemade mashed potatoes.