Pot Roast

I thought it would be a perfect day to make a pot roast.  The Steelers were on, our windows were ever so slightly opened, allowing a brisk breeze to flow through our house making our tile floor feel like ice and the aroma, oh lawd, the aroma of the pot roast yumminess perfuming our house for hours...this is what Fall feels and tastes like.  That is until it gets back up into the 90s later this week.

Pot Roast


2 1/2 lb chuck roast
6 carrots
1 lb of fingerling potatoes cut down the middle
1 small onion
1 cup of red wine
3 cups of beef stock
fresh rosemary (3 or 4 sprigs) and thyme (5 or 6 sprigs)
1 garlic clove
olive oil
salt & pepper


  •  pre-heat the oven to 225
  • generously season both sides of the roast with salt and pepper

  • cut the onion in half and peel and roughly chop up the carrots

  • In a pot or dutch oven add about a tablespoon of olive oil and then add the onions, they will sizzle fo shizzle so be careful...brown on both sides for about 2 minutes and take them out and set aside and then add the carrots and let them do the same
  • sprinkle some flour over the roast and add a little bit more olive oil to the pot and add the roast in to sear on all four sides, once browned, remove and set aside

  • into the same pot, add the red wine and whisk making sure to get all the brown bits from the bottom

  • next add the roast back into the pot and add about 3 cups of beef stock and around the sides, add back in the onions and carrots and be sure to submerge some fresh rosemary and thyme
  • put the lid on and place in the oven for 4 hours
  • about 40 minutes before ready to eat, slice the fingerlings down the middle, boil some salted water and add the potatoes to cook for about 8 minutes, take out, drain and let dry.  Heat up a saute pan and add a little bit of olive oil and add the garlic and let brown, remove the garlic and add the dry par cooked potatoes, add some fresh chopped thyme and rosemary (about a tablespoon of each) and saute until brown and serve alongside the finished roast

*** both the hubby and I agreed that this would be better served with mashed potatoes with the extra juice as the gravy ***