Simple Rosemary chuck roast
This is an incredibly easy yet delicious pot roast. Short on time? This meal cooks itself. Family friendly as it has an easy flavor everyone can agree on. Pairs perfectly with roasted sweet or red potatoes. Also delicious over rice.
Ingredients
- 5 pound chuck roast
- 8 carrots
- 2 yellow onions
- 2 cups beef broth
- 1 cup red wine (optional, substitute with additional beef broth if not using)
- 3 sprigs thyme
- 3 sprigs rosemary
- Salt
- Pepper
- 2 tbsp butter or olive oil
Instructions
1
Season chuck roast with salt and pepper, set aside.
2
Preheat oven to 275°F.
3
In a Dutch oven, heat oil or butter over medium-high heat. Add onion chunks and brown on all sides. Remove and set aside. Add chopped carrots (cut into chunks or rounds) and sauté for about 2 minutes until slightly browned. Remove and set aside.
4
Brown the chuck roast on all sides, about 1–2 minutes per side. Remove from the pot. Add 1 cup red wine or broth and mix to get all the flavor from pan.
5
Return the roast to the pot. Add enough broth to come about halfway up the roast. Add the onions and carrots back in and top with rosemary and thyme.
6
Cover and bake for 3–4 hours. Enjoy.
Nutrition Facts
Per serving (1 of 12)
509
Calories
38g
Protein
6g
Carbs
37g
Fat
2g
Fiber
