I'm pretty sure the way to my heart is through a perfect pot roast and a glass of red wine. My mom used to make the BEST pot roast. I have funny memories of us going to the Rain Forest Café and her ordering their "Paradise Pot Roast" (she was a sucker for this meal too). There is something just comforting about it.... This recipe I have tweaked a bit over the years. It is now completely fool proof. I have had dishes where the meat was too overcooked and the gravy was under seasoned. I think I got this one right. So, grab yourself a nice bottle of something full-bodied like a Malbec, Cabernet Sauvignon, Cabernet Franc, or my personal favorite, an Aglianico, and get ready for a simple one pot meal. This serves 6-8 people. I usually make this much anyway, because the leftovers heat up perfectly.
*3-5 pound chuck roast
*2 teaspoons salt
*1 teaspoon pepper
*2 tablespoons vegetable oil
*6 cloves of garlic (minced)
*2 cups full-bodied red wine (I used a Malbec)
*2 cups of beef broth (I used College Inn brand)
*2 tablespoons Worcestershire sauce
*2 medium-sized white onions (cut into 2-3 inch chucks)
*1-pound bag of pre-sliced and washed baby carrots
*1 pound of bite-sized potatoes (any type you prefer, washed)
*2 sprigs of rosemary
*2 tablespoons cornstarch if you prefer a thicker gravy
- Pre-heat the oven to 350 degrees Fahrenheit.
- Place a Dutch oven pan on the stove and heat the vegetable oil on medium-high heat.
- Sear each side of the pot roast for 1-2 minutes to seal in the juices.
- Remove the roast from the pan and set it aside.
- Add the garlic to the juices left in the pan and stir for 30 seconds over the heat.
- Next add the wine and beef broth to deglaze the pan.
- Place the roast back into the pan.
- Pour the Worcestershire over the roast, and add the onions, carrots, and potatoes.
- Stir lightly then add the rosemary on top.
- Place the lid on top and now place the pan into the pre-heated oven. Cook the contents for 3 hours, or until the meat shreds easily with a fork or is close to 200 degrees Fahrenheit internal temperature. (At 3 hours, this roast typically is perfect, and shreds like butter).
- If you want the juice a little thicker you can mix 2 tablespoons of corn starch into 1/4 cup of COLD water. Stir well. Then you can whisk that mixture a little at a time into the pan to make a thicker gravy. Note: Don't add powdered cornstarch or flour directly to the hot liquid, it will clump.
*A variation of this recipe that I prefer is to omit the chunk potatoes altogether and add the roast, carrots, onions, and gravy overtop homemade mashed potatoes.
Mangia! I hope you enjoy this recipe!