It’s currently 3 degrees in Minneapolis. Gross. Why do we live here?
However, I was asked recently if I’d rather be really really cold vs. really really hot. I said I’d rather be really really cold. You can always put on a third sweater, right?! A true Midwesterner says this.
Being that it’s so cold, I wanted to share this recipe with you. I don’t make pot roast when it’s warmer than 40 degrees. So like I said — it’s cold. Go make pot roast.
1 whole (2.5 To 3 Pounds) Chuck Roast — go bigger if you’re feeding more 🙂
2 Tablespoons Olive Oil
2 whole Onions
6-8 whole Carrots
Salt To Taste
Pepper To Taste
3 cups To 4 Cups Beef Stock
3 sprigs Fresh Rosemary, or more to taste
Generously salt and pepper your chuck roast. Like, a lot.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices. You can peel them, but you don’t have to — I’m rustic, so I don’t :-). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. 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.
With the burner still on high, use about 1 cup of beef broth to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours. Basically, you want 1 hour cooking time for every 1 lb of meat.
You should be able to pull the piece of meat apart easily with two forks — if you can’t — throw it back in the oven. Patience is definitely a virtue with this guy. Trust me. The more it’s falling apart, the better it’s gonna taste.