Happy 2018! I hope everyone had a really nice holiday. We really did! My parents came into town to visit, and since we only see them a few times a year, I took some time off to spend solely with family. I usually do a bit of a social media break over Christmas and New Years and always find that it leaves me feeling energized and ready to go in the new year. Thanks for understanding. ?
I have made this roast twice in the past month and it is seriously the most comforting and delicious meal I can think of right now. I have always shied away from pot roasts in the past, thinking they were so retro and heavy…but I can prettyyyyyyy much guarantee you will LOVE this. It’s not at all the stodgy, old fashioned pot roast I once knew (mushy vegetables = gross). Trust me on this when I tell you this will be your new favorite dinner this winter.
Since I know someone will ask, yes you can make this in a slow cooker. Just increase the cooking time to 8-10 hours on low. I have not tried this in an Instant Pot so I’m not sure but probably. I have only made this in my oven and it’s been a very cozy experience. ? Your house will smell absolutely heavenly and there’s just something so satisfying about taking a beautiful, tender roast out of your oven.
I always serve this over mashed potatoes. I mean, you sort of have to. Please just try it once. ? Lately, we have been making mashed potatoes with coconut milk and they are so good! I just boil four russet potatoes until tender in chicken broth, partially drain (reserving about a half cup of broth to mash in with the potatoes) and then I add half a can or so of coconut broth and a few tbsp of butter. I mash it all together with lots of salt and pepper and it is divine!
I hope you all really love this roast. Just looking at the pictures makes me want to make it again so I’m sure I will next week!
The Very Best Pot Roast
Course: Main Course
Servings: 4 servings
- 3 lbs Grass Fed Chuck Roast
- 1 whole yellow onion quartered
- 2 whole carrots cut in half
- 2 whole parsnips cut in half
- 1 stalk celery cut in half
- 5 cloves garlic smashed and sliced
- 1 tbsp fresh rosemary, chopped
- 1 cup red wine
- 2-4 cups free range chicken or beef broth
- kosher salt
- freshly ground pepper
- mashed potatoes for serving
- 2 tbsp olive oil
Generously salt and pepper your roast. I usually use about 1.5 tsp for a 3 lb roast. Preheat oven to 325 degrees.
In a large heavy-bottomed dutch oven, heat 2 tbsp olive oil over medium high heat. When hot, add the roast and brown on all sides. Make sure you get good coloring here - it will greatly improve the end flavor of the roast!
Remove the roast to a plate and add the onions and garlic to the pot. Saute briefly - about three minutes. Then, add the carrots, celery and parsnip. Saute for another five minutes.
Add the red wine and stir to get up all the little bits off the bottom of the pot. Let the wine bubble up for a few minutes and reduce down.
Add the meat back to the pot, scooting all of the vegetables around the sides. Pour in enough chicken broth to come up halfway around the meat. Sprinkle the rosemary over everything.
Place the lid on the pot and bake for 3 - 3.5 hours. When the meat is fork tender, it is done.
When the roast is done, remove the meat. Pour the contents of the pot into a fine mesh strainer set over a bowl. Using the back of a wooden spoon, smash down the cooked vegetables to extract all of their juices. Once all of the liquid has passed through the strainer into the bowl, you have your sauce. Let it cool for a few moments then strain off the fat.
Slice the roast and serve over mashed potatoes with the sauce poured over top. HEAVEN!