This pot roast is slow simmered in a heavy Dutch oven for four hours to make an absolutely fall apart fork tender meal. It’s nostalgia at it’s finest! The house smells incredible while it cooks in the oven, and if you don’t own a Dutch oven no sweat- you can totes throw everything in the slow cooker on low for 10 hours. Just be sure to sear the roast before placing it into the slow cooker. You want that extra depth of flavor baby!
- 3-4 pound chuck roast (trimmed of excess fat)
- 6 large carrots (peeled)
- 6 ribs of celery
- 1 large yellow onion
- 1 head garlic cloves (peeled)
- 8 oz mushrooms (halved)
- 1.5 lbs baby red potatoes (or more if desired)
- 4 cups beef stock
- 2 Tbsp balsamic vinegar
- 2 Tbsp tomato paste
- 1 Tbsp dried rosemary
- 2 tsp dried thyme
- 4 bay leaves
- 2 Tbsp olive oil (or oil of your choice)
- 2 tsp kosher salt
- 2 tsp ground black pepper
- Preheat your oven to 300°F
- Peel your carrots and chop into large chunks, trim the ends off your celery and cut into large chunks as well, halve your mushrooms, peel and slice your onion, and mince your garlic cloves. Set everything aside.
- Trim and discard the large pieces of fat from your roast and cut into 6-8 large chunks of meat. Season the meat with 2 tsp each kosher salt and pepper. Coat evenly.
- In a large Dutch oven over high heat add the 2 Tbsp olive oil and when hot sear your meat on all sides until it has a dark crust. This takes about 5-7 minutes per side.
- When the meat has seared, remove it from the pot and set aside. In the same pot add the sliced onion and cook stirring frequently until soft. Then add the carrot, celery, mushrooms, and garlic. Cook until the garlic has become fragrant- about 2 minutes.
- Add the beef stock and deglaze your pan scraping up all the brown bits from the bottom of the pot. Add the beef back to the pot and add the dried rosemary, thyme, bay leaves, balsamic, and tomato paste. Stir well to combine and cover with lid. (we haven't forgotten about the potatoes don't worry!)
- Place your covered pot in the middle of your oven for 3 hours and allow to cook. No peaking!
- When three hours is up add your potatoes to the pot, stir, and cook in the oven for one hour longer.
- The pot roast is done when it can easily be shredded with a fork. Taste for salt and adjust as desired. Enjoy hot!
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