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Pot Roast Made Easy

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simple and easy recipe for a basic pot roast

Ingredients

Scale
  • 1 beef roast, recommend chuck or cross rib (2–3 lbs. or larger)
  • 2 tablespoons olive oil
  • 1 whole onion, coarse chopped
  • 6 whole carrots, coarse chopped
  • 3 stalks celery, coarse chopped
  • 3 cloves garlic, crushed
  • Salt To Taste
  • Pepper To Taste
  • 1 cup red wine or 1 whole stout or porter beer
  • 1 can beef consomme soup + 1 can water
  • 1–2 cups beef broth (optional)
  • 1 tsp thyme
  • 1 tsp rosemary

Instructions

  1. Preheat oven to 325 degrees.
  2. Salt and pepper your roast, generously.
  3. Heat a large pot or Dutch oven over medium-high heat. Add 2 to 3 tablespoons of olive oil. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  4. Add chopped carrots, onion, and garlic to pan and saute for a few minutes over medium-high heat. Add salt and pepper to taste along with herbs (thyme and rosemary). Deglaze the pan with the wine or beer, scraping the bottom of the pot to get the beef bits up.
  5. Place the roast back into the pan. Add beef consomme soup plus one can of water.
  6. Return roast to the pan and if necessary, use beef broth to cover the roast at least halfway.
  7. Place lid on the pot and place pot in pre-heated oven. Cook for 3-4 hours or until roast is fork tender.

Notes

  • Feel free to add potatoes, parsnips, or other vegetables to this recipe!

Nutrition

Find it online: https://prairiecalifornian.com/beef-pot-roast-made-easy/