I make pot roast fairly often when it’s cold for three reasons: 1) it’s simple and easy, 2) it tastes great and, 3) it helps warm up the kitchen/house while it’s cooking.
Since this pot roast recipe calls for it to be slow cooked in the oven, I usually make it on weekends. We’re usually home and working on chores around the farm and the smell of this pot roast while it’s cooking is insane. It’s a great soul warming meal that takes little effort.
- (1) pot roast (3-5 pounds)
- 2 Tbsp. olive oil
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 3-4 large carrots, cut into 2-3 inch lengths
- salt and pepper
- 1-2 sprigs fresh rosemary
- 2-3 sprigs fresh thyme (or use ½ teaspoon dried thyme)
- 2-3 cups of beef broth
- Preheat oven to 275 degrees.
- Generously season your roast with salt and pepper.
- In a large Dutch oven over med-high heat, heat your olive oil and then sear your roast on both sides. I also like to sear the sides. After searing, remove roast and put it aside.
- Lower heat to medium, and add your chopped onions, minced garlic and carrots in the Dutch oven and cook until onions have softened a little.
- Push the onions and carrots aside in the pot and return your roast so that it sits at the bottom. Place the onions and carrots on top and around the sides.
- Throw in the fresh rosemary, thyme and enough beef broth to cover about ⅔ of the roast. Don't completely submerge it in broth.
- Bring everything to a boil, cover the Dutch oven and then place in the pre-heated oven to cook for about 1 hour per pound.