The Best Pot Roast EVER!!!
Recipe by: Crys Vaughn @CrysKitchen
boneless chuck roast (look for a piece that is well marbled with fat for best results)
1 tablespoon extra virgin olive oil
1 tablespoon butter
kosher salt, black pepper, and onion garlic powder to taste
1/2 cup red wine (optional)
4-5 cups water or beef broth
1-2 large onions (sliced)
1-2 russet potatoes (cubed)
see *recipe notes for when to add 3-4 tablespoons cornstarch (only needed to thicken gravy if desired)
NOW LET'S COOK!
-PREHEAT Oven 325F
-Pat roast dry with paper towel
-Generously season both sides of roast with salt, pepper, onion and garlic powder
-In an oven safe pan or pot heat oil and butter on medium high heat
-Brown the roast on all sides: allow several minutes to cook before touching or flipping meat over or it wont brown well.
-add onions carrots add 1/2 cup of red wine (optional) and enough broth or water to reach halfway up the side of roast
-cover with foil or lid and place in preheat 325 F oven (using oven mitts to protect hands)
-cook for 3 3 1/2 remove to 4 1/2 hours, or longer, until meat is tender. (this is typical cook time for 3-4 lbs roast add an hour for each additional pound of roast over 4lbs)
Find more recipe on instagram @Crys_Kitchen