Principal's Pot Roast Power-Up
Transform humble ingredients into a hearty, slow-cooked marvel that’s surprisingly tender and flavorful. This pot roast is a true hero for weeknight dinners, practically making itself while you tackle other adventures.
Directions
- 1
Pat the chuck roast dry with paper towels and generously season all sides with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
- 3
Add the chopped onion, carrots, and celery to the pot, scraping up any browned bits from the bottom. Sauté until vegetables begin to soften, about 5-7 minutes.
- 4
Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
- 5
Pour in the beef broth and red wine (if using), bringing it to a simmer. Stir in the dried thyme and bay leaves.
- 6
Return the seared roast to the pot. Cover tightly and transfer to a preheated oven at 300°F (150°C).
- 7
Braise for 2 hours. Then, add the halved potatoes around the roast, ensuring they are partially submerged in the liquid. Cover and continue to braise for another 1 to 1.5 hours, or until the roast is fork-tender and the vegetables are soft.
- 8
Carefully remove the roast, potatoes, and vegetables from the pot. Discard bay leaves. Skim any excess fat from the pan juices.
- 9
Slice or shred the pot roast and serve immediately with the vegetables and a generous drizzle of the flavorful pan juices.