Pot Roast 101


8 servings


30 minutes


5 hours

  • 3 heads garlic, tops cut off
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 onions, peeled then quartered or halved (depending on size)
  • 1 shallot, peeled and chopped into large pieces
  • 1 bunch celery, chopped into large pieces
  • 3 carrots, peeled and chopped into large pieces
  • 8 baby red potatoes, quartered or halved (depending on size)
  • 1 cup red wine
  • 3 cups broth
  • 1 3-5 pound beef chuck roast
  • salt & pepper, to taste
  1. Prep your vegetables. I like to use onions, celery, carrots, and potatoes when I cook any roast. I start by halving or quartering my potatoes, depending on the size, then I chope the onions, celery, and carrots into large chunks
  2. Gather spices and liquids. Make sure you have all your spices, herbs and broth liquids ready to pour into the Dutch oven.
  3. Sear meat. It's important to remember to sear the meat on all sides to keep the juices inside it while it cooks. You can sear using any method, but you want charred edges on all sides of the beef.
  4. Begin cooking. Put your meat and broth mixture into a Dutch oven and then cook for 4-8 hours. make sure to add your veggies to the Dutch oven about halfway through cooking.
  5. Serve and enjoy. Make sure to be careful of the large pieces of garlic and herbs while serving.
  6. Note: If using another method, see article above for instructions!