A comforting classic, this delicious stove-top pot roast is cooked low and slow until fall apart tender! It’s simple to make yet a favorite Sunday dinner.
2pinchessalt (maybe more depending on how salty your broth is)
8-10smallpotatoes ( or 2-3 large) (peeled (if desired) and if small cut in half if large cut into large chunks)
3medium-largecarrots (peeled and cut into 1-2 inch pieces)
1-2mediumonions (peeled and quartered)
2stalkscelery (cut into ½ - 1 inch pieces)
2-3clovesgarlic (minced)
Instructions
In a large bowl combine the broth, red wine and rosemary.
In a large pot add the olive oil. Heat on medium high heat.
Salt and pepper the chuck roast add it to the pot and brown it on both sides.
Add the broth mixture, potatoes, carrots, onions and celery stir to combine. Add the bay leaf, bring to a boil, then lower the heat to low, cover and cook for 2 - 2½ hours or until the beef is fork tender.
Remove the bay leaf. Move the roast to a cutting board pull into serving size pieces. With a slotted spoon remove the vegetables to a clean bowl. Place the meat on a clean plate and top with the juice from the pot. Or you can make a gravy if you wish.
To make a gravy I sift into the pot 1-2 tablespoons of flour and heat on medium heat heat whisking until the sauce has thickened. Serve immediately. Enjoy!
Notes
Beef chuck roast is the most common cut to use for pot roast, although brisket or beef round may be used as well. Beef round may be labeled as top or round bottom depending on the location it was taken from on the cow.Cool completely then store leftovers in an airtight container in the refrigerator for 3 days. I only recommend freezing leftovers if you freeze only the roast. The vegetables and potatoes do not freeze well and will have an unpleasant texture when thawed.