Classic Pot Roast
Having a meal of tender pot roast from a slow cooker or dutch oven is about as comforting in the cooler months as you can get.
Directions
If using a Dutch Oven, heat the oven to 250 degrees F. Do not preheat oven if using a crock pot.
Heat a large Dutch oven or skillet over high heat for 2 minutes.
While the pot is heating, rub the meat with 2 tablespoons of the salt. Add 1 tablespoon of oil to the pot, then add the meat and sear on all sides until deeply browned — 2 to 3 minutes per side. Make sure to not crowd the pan or the meat will boil rather than brown. If necessary, work in batches. As the meat is browned, move to a platter or into your crock pot.
Remove the pan from heat and allow to cool for 2 minutes, then add the remaining tablespoon of oil and return to medium heat. Add the mushrooms and cook, stirring, for 2 minutes. Follow with the carrots and the onions, cook 2 to 3 minutes. Remove vegetables and set aside until later.
5. Add all of the garlic, herbs, pepper, and remaining salt to the now empty pan. Cook, stirring occasionally, until the garlic is aromatic — 2 to 3 minutes.
Add the liquids, increase the heat to medium-high, and bring to a boil. Cook, scraping up any browned bits on the bottom of the pot, until the liquid has reduced by half — 3 to 5 minutes. Then return the meat to the pot. Cover, transfer the pot to the oven, and cook for 2 hours. Alternately, pour mixture over meat in crock pot, cooking on Medium heat for 2 hours.
Carefully remove the pot from the oven and add the mushrooms, carrots, and onions, along with all the potatoes. Cover and return to the oven until the vegetables are cooked through and the meat is fork-tender — 2 to 3 hours.
When the meat and vegetables are done, use a slotted spoon or spider to remove the pieces to a bowl. Filter the liquid through a sieve. Return liquid to the Dutch oven or pan and simmer over medium heat until the sauce reduces by one quarter — about 5 minutes. Turn off the heat and return the meat and vegetables to the pot. Enjoy!
Ingredients
3-4 pounds boneless chuck roast, cut into
3 to 4 pieces and any large chunks of fat removed
7 teaspoons kosher salt, divided
2 tablespoons cooking oil, divided
8 ounces button mushrooms, washed and halved if large
1 pound carrots, peeled and chopped into 1-inch chunks
One 14-ounce bag frozen pearl onions
6 cloves garlic, sliced
1 1/2 teaspoons herbs de Provence
1 teaspoon ground black pepper
2 cup low-sodium beef stock or bone broth
1 cup low-sodium tomato juice
1/3 cup red wine vinegar
1 pound baby red potatoes, cut into 1 1/2-inch pieces