Classic Pot Roast
Pairs well with Cabernet Sauvignon or Merlot | By Chef Charles Childers
Method
Rub chuck roast on all sides with salt, pepper, and 3 Tbs of the fresh rosemary. Put 1 Tbsp rosemary aside. In heavy bottom pot or cast-iron skillet, add olive oil and set on high just until oil begins to smoke. Sear seasoned chuck roast on all sides until well browned. Add chuck roast to Crock Pot, surround with vegetables. Add remaining rosemary, beef stock, red wine, and salt and pepper. Cover with lid and set on high until begins to boil then reduce heat to low and cook for three hours or until internal temperature reaches 145 degrees. You may cook in oven in covered pot at 325 degrees for about three hours, or until internal temperature reaches 145 degrees.
Ingredients
3-4 lb chuck roast
1 lb baby carrots
1 lb celery, cut into 1-inch lengths
1 1/2 lbs potatoes, cubed 1/2 inch
2 onions, cubed, 1 inch
3 tbsp olive oil
2 quarts beef stock
1 cup red wine
4 Tbsp fresh rosemary, finely chopped
salt & peper
