Classic Pot Roast
This recipe provides 8 servings.
1) 2 pounds chuck roast
2) 10 cloves garlic, halved
3) 1 teaspoon sea salt
4) Pepper to taste
5) 1 tablespoon extra-virgin olive oil
6) 4 medium or 3 large carrots, cut into large bit sized chunks
7) 2 onions, thinly sliced
8) 2 bay leaves
9) 4 cups dry white wine
1) Preheat the oven to 350 degrees F., using the tip of a paring knife, make 10 ¾ inch deep slits on each side of the roast. Insert a garlic clove half into each slit. Season the meat all over with the salt and pepper.
2) Heat the oil in a Dutch oven over medium heat until shimmering. Gently set the roast in it and sear all over, turning with tongs, until well browned, approximately 10 minutes. Remove the meat from the pan to a plate.
3) Add the carrots, onions, and bay leaves to the pan and cook for 2 minutes. Add the wine and bring to a boil. Reduce the heat and simmer, stirring up the crispy bits at the bottom of the pan with a wooden spoon. Return the roast to the pot, laying it on top of the vegetables. Cover and roast for 1 hour 30 minutes. Flip the meat over, and cook until fork-tender, approximately 1 hour more, depending on the thickness of the roast.
4) Remove the roast and vegetables to a platter. Season the meat with additional salt to taste. Pour the sauce through a strainer into a gravy boat and serve over the pot roast.