Pot Roast
- 1 whole (4 To 5 Pounds) Chuck Roast
- 2 Tablespoons Olive Oil
- 2 whole Onions
- 6 whole Carrots (Up To 8 Carrots)
- Salt To Taste
- Pepper To Taste
- 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
- 2 cups To 3 Cups Beef Stock
- 3 sprigs Fresh Thyme, or more to taste
- 3 sprigs Fresh Rosemary, or more to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots, whole (6)
- Onions, whole (2)
- Rosemary, Fresh (3 sprigs)
- Thyme, Fresh (3 sprigs)
- Meat
- (4 to 5 pounds) chuck, whole Roast (1)
- Canned Goods
Beef stock (2 cups)
- Cooking & Baking
- Olive oil (2 Tablespoons)
- Pepper (1)
- Salt (1)
- Beer, Wine & Liquor
- Red wine (1 cup)
Preparation
Read recipe preparation on thepioneerwoman.com
Social Stats
97.0Rating
1-100
1-100
104Tweets
5,755Facebook
Shares
Shares
837StumbleUpon
Views
Views
19,381PinterestPins
Recipe Stats
Published September 24, 2011 (1 year ago).
318 people saved this recipe.
