Katy’s Classic Pot Roast

This is one of my ultimate feel-good meals. I almost always enjoy the process of cooking, but this is one of those recipes that I truly love to make start to finish. Pot roast for me is associated with cozy Sundays, snuggled up on the couch watching football as the rain pours down. You get the vibe? I love smelling the roast on the stove top and it turns out perfectly every time, no matter how much I alter the recipe. There is something awfully comforting about a good Sunday roast, and I hope you’ll give this recipe a try. As always, it makes my day when you make my recipes and share them online. Always feel free to tag @mydailydelish so I can see what you’ve made.

I use chuck roast when I make this, but if you happen to have stew meat on hand instead, go ahead and use that. Note that the cooking time will be an hour or two less. You can alter this for the instant pot or crock pot if you prefer. When using the Instant Pot, I cook for 50 minutes and then add my potatoes in at the end for 5 minutes on high pressure. Crock pot should work for 4-6 hours on low or 2-4 on high.

Katy’s Classic Pot Roast
Prep time: 20 minutes Cook time: 3 hours

Ingredients:
3-4 pound chuck roast
2 T olive oil
5 garlic cloves
1 onion
6 carrots, roughly chopped
1 cup red wine
3 cups beef stock
1 T Worcestershire sauce
1 T brown sugar
1 t dried parsley
1 t dried thyme
Shake of cayenne
Shake of dried rosemary
Salt and pepper
8 gold potatoes

Directions:
1.) Add olive oil to the base of a dutch oven. Heavily salt and pepper both sides of the chuck roast. Sear both sides in the hot dutch oven.
2.) Add roughly chopped white or yellow onion, chopped onion and garlic to the pot. Cover with broth, wine, Worcestershire and all seasonings. Wait on the potatoes for now.
3.) Cover the pot with a lid and allow to simmer for 2.5 hours, before removing the lid and flipping the roast. Take a slurp of the broth and make sure the seasonings are to your liking. Add additional salt and pepper if necessary.
4.) Add potatoes at the 2.5 hour mark and allow them to soften in the broth for the next half hour. You’ll know your roast is ready when it shreds apart easily with a fork. This should be right around the 3 hour mark, give or take depending on the size of your roast.
NOTE: Sometimes I switch it up by oven roasting my potatoes insteard. I only do this with baby gold or red potatoes, however, and never with chopped russets. For this method, add your baby potatoes to a sheet pan and cover with olive oil, salt, pepper, garlic powder and a shake of dried rosemary. Bake at 425 for 20 minutes until fork-tender. Add them to your bowl before scooping on your roast and broth. This generally allows the potatoes to be used for a second recipe later on in the week as well!