1 whole (4 To 5 Pounds) Chuck Roast
2 Tblspoons Olive Oil
6 Carrots (Up To 8 Carrots)
Pepper to taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 -3 cups Beef Stock
3 sprigs Fresh Thyme, or dried
3 sprigs Fresh Rosemary, or dried
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut carrots into 2-inch slices When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate. Continue reading “Ruth’s Pot Roast for Ry by Kate Pearce”