Basic Pot Roast

Wild assumption: Every really good cook has a pot roast recipe. 

Lesser assumption: Like stirfry, there are endless ways to make a good pot roast.

Assertion: Pot roast should be easy, delicious, and frugal.

Yes, there are many many wonderful ways to make a pot roast.  But it should never be overthought, and this is this is our go-to.  And is also how we chose to break in our lovely, "aubergine"-colored dutch oven (thanks, Dad!).


Basic Pot Roast
Adapted from "Beef Pot Roast"

2 tbsps. olive oil
4 lbs. boneless chuck roast
1 onion, chopped
2 cloves garlic, minced or pressed
2 bay leaves
1 tsp. kosher salt
1/2 tsp. ground black pepper
3 to 4 carrots, peeled and chopped into large sections
2 to 3 potatotes, cleaned and chopped into quarters or sixths

- Preheat oven to 325 degrees F.
- Prep onion and garlic.  Trim roast if necessary.
- Heat Dutch oven or similar heavy baking dish on stove top over medium high.  Add oil and allow to heat.
- Sear meat for 4 minutes on each side. 
- Arrange onion, garlic, and 1 bay leaf on bottom of the pan and sprinkle with salt and pepper.  Place remaining bay leaf on top of roast and cover.
- Move to oven and bake for 30 minutes.
- Reduce heat to 300 degrees F.  Peel and chop carrots and potatoes if you haven't already.  Arrange around roast and replace cover.
- Bake at 300 for an hour and a half. 
- Remove roast and allow to rest for 10 to 15 minutes.
- Simmer juices in pan while meat is resting.
- Slice meat and top with reduced sauce.