Easy 5-Star Pot Roast Recipe

This easy 5-star pot roast recipe by Rachel cooks with love ❤ is definitely a delicious feast for the whole family. The meat pulls apart, and the gravy is full of amazing flavors. Vegetables, seasonings, herbs, and stocks are combined to make this hearty and classic dinner meal that will surely impress everyone. It is a very simple recipe and only takes 3 hours to prepare. Read on for the full instructions.

Ingredients:

• 3 1/2 lb of chuck roast (not shoulder if possible, look for the marbling)
• kosher salt and freshly ground pepper to taste
• 2 teaspoons of onion powder
• 2 teaspoons of garlic powder
• 1 cup and 3-5 tablespoons of all-purpose flour
• 1-3 tablespoons of vegetable oil
• 1 tablespoon of bacon grease
• 5 medium carrots (divided)
• 2 medium-large onions (cut into big pieces)
• 3 celery ribs (divided)
• 3 large garlic cloves (mashed)
• 2 big sprigs of rosemary
• 2 sprigs of thyme
• 3 cups of chicken stock
• 1 cup of beef broth
• 1 tablespoon of tomato paste
• 1 teaspoon of red wine vinegar (optional)
• 1 cup of crushed tomatoes
• 2 bay leaves
• 1/2 teaspoon of kitchen bouquet(optional)

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Instructions:

Step 1:

Season the chuck roast with kosher salt, freshly ground black pepper, onion powder, and garlic powder.

Step 2:

Put 1 cup of flour onto a plate and coat the chuck roast with it. This will give a fantastic crust to the meat.

Step 3:

In a large dutch oven, add 1 tablespoon of vegetable oil (add more if needed) and 1 tablespoon of bacon grease. Place the floured chuck roast and sear it on all sides. Once done, set it aside on a plate.

Step 4:

Lower the heat to medium, in the same dutch oven, add 1 onion, 1 carrot, and 1 celery stick – all cut into big pieces. Cook until the onion becomes translucent. Add the mashed garlic cloves, 2 sprigs of rosemary, and 2 sprigs of thyme. Mix for 1 minute to keep the garlic from burning. Dust with 3 tablespoons of flour and mix. Cook until the flour is cooked. Next, add the tomato paste, beef broth, chicken stock, and red wine vinegar. Stir everything together then add the crushed tomatoes and bay leaves.

Step 5:

Put back the roast into the sauce and turn off the heat. Place it in the oven at 325 degrees Fahrenheit on the middle rack for about 1.5 hours.

Step 6:

Slice the remaining carrots, celery, and onion. Take the dutch oven from the oven and remove the grease that has accumulated on top. Next, get the roast out and use a skimmer to remove the vegetables. Add the kitchen bouquet and stir.

Step 7:

Place the roast back in the dutch oven and add the sliced vegetables. Cover it with a lid and place it back into the oven and cook for 1 hour until the vegetables are tender.

Easy 5-Star Pot Roast Recipe