Easy Pot Roast
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Serves: 6
There are just some days/weeks/periods of life (like just after having twins) that you neeeeed easy meals. Always use fresh vegetables if you can, but since this is my fast version of pot roast I went with canned veggies. I like one-dish meals like this roast because there is less clean-up as well. Add some fingerling potatoes or serve with mashed potatoes.
Ingredients
- 3-4 lb. chuck roast
- 1 cup flour
- 2-3 tbsp. olive oil
- 3 cups beef broth
- 1 cup of red wine (or beef broth)
- 6 carrots, peeled and cut into 1-2 inch slices
- 1 jar or can of boiling onions
- 3 cloves garlic, peeled
- 1 bay leaf
- 1 tbsp fresh rosemary
Instructions
- Coat the roast with flour.
- Heat a Dutch oven on the stove and add the olive oil.
- Add the roast and cook a few minutes on all sides.
- Remove the roast and add 1 cup of wine or broth.
- Scrape the browned bits from the bottom of the Dutch oven.
- Replace the roast, add the 3 cups of broth and remaining ingredients.
- Bring to a boil, then reduce to a simmer and cook, covered, 3 hours or until the roast falls easily apart.