Down Home Pot Roast Recipe

Preparation

1. 1

   Sear the Roast

   Season the beef chuck roast with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.

3. 3

   Add Liquids and Herbs

   Pour in the red wine, scraping up any brown bits from the bottom of the pot. Bring to a simmer and let reduce by half. Add beef broth, thyme, and bay leaf.

4. 4

   Braise the Roast

   Return the seared roast to the pot. Cover and reduce heat to low. Let braise for about 3 hours, or until the meat is tender.

5. 5

   Make the Gravy

   Remove the roast and cover to keep warm. Add sliced mushrooms to the pot and simmer uncovered for 15-20 minutes until the gravy thickens. Adjust seasoning with salt and pepper to taste.