Pot Roast

Yield: 4-6 servings Prep Time: 45 minutes Cook Time: 3.5 hours

Ingredients

  • Beef chuck-eye roast
  • 1 onion, chopped
  • 1 small carrot, chopped
  • 1 small celery stalk, chopped
  • 2 garlic cloves, crushed
  • 2 tsps, sugar
  • 1-1/4 cup low-sodium chicken broth
  • 1-1/4 cup beef broth
  • 1 sprig fresh thyme
  • 1/4 cup Cabernet Sauvignon

Procedure

Prep

  1. Preheat oven to 300 F
  2. Pat dry roast
  3. Salt and pepper roast
  4. Tie with twine if needed to maintain shape. (I think this just got in the way and reduces surface area for browning.)

Brown Vegetables & Roast

  1. Heat oil in Dutch oven on medium-high heat
  2. Brown roast on all sides (8-10 minutes)
  3. Remove beef from Dutch oven
  4. Reduce heat to medium
  5. Add onion, celery. and carrots. Stir until brown (6-8 minutes)
  6. Add garlic and sugar and stir for about 30 seconds until fragant
  7. Add 1 cup of stock and thyme.
  8. Stir and scrape pan.
  9. Add roast back to Dutch over.
  10. Add water until half way up dsode pf

Notes