We grew up eating a big dinner every Sunday. Whenever possible we still like to slow things down on Sunday afternoons and get together with friends and family. That’s the time I like to make meals that take a little extra time or try a new recipe.
Pot Roast is a classic Sunday dinner meal. What I like about it is that it’s easy and who doesn’t like pot roast? My favorite cut to use is Chuck Roast.
- 2 1/2 pound chuck roast
- One large onion
- 2 cloves garlic
- 2 3/4 cups beef broth
- 1/4 cup red wine
- fresh parsley
- fresh thyme
- Potatoes - depending on their size, allow one or two per person
- Carrots - one large carrot per person
Step by step instructions are included with the photos below but the recipe is pretty simple. Preheat oven to 325F. Flour the meat and brown on both sides in a Dutch oven. Remove. Brown onions and garlic. Add meat with braising liquid and herbs. Bring to a boil, cover, then place in the oven for 2 hours. Add carrots and potatoes and braise for another hour. When the vegetables are fork tender, remove them and the meat to a platter. Skim the fat off the liquid in the Dutch oven and bring to a boil on the stove. Whisk the cornstarch and water mixture to make your gravy.