Ingredients
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4 lbs boneless Chuck Roast
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Salt
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Black Pepper
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2 tbsps Extra-virgin Olive Oil
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1 sliced Onion
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2 minced Garlic
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2 diced Celery
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1 cup Beef Broth
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3 dried Bay leaves
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3 fresh Thyme
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4 chopped Carrots
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1 cup Green Peas
Directions
A pot roast is a great classic lunch that you really can’t go wrong with, whether it’s just a couple of you for lunch or you have guests over. This one-pot lunch is tasty and comforting, and just about any vegetable goes well with it. It makes for great leftovers as well, since the flavor of the pork can be paired with any number of side dishes or vegetables.
Steps
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1
Done
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Preheat the oven to 350°F. |
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2
Done
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Season the roast with pepper and salt. In an ovenproof pot (such as a Dutch oven) over high heat, heat the olive oil. Sear your meat for 5 minutes per side. Then remove the roast from the pot, and set aside. |
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3
Done
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Add celery, garlic and onion to the pot, and sauté until the onion is slightly translucent, about 5 minutes. Pour in the wine (if using), and stir it around to deglaze the pot, scraping up any browned bits from the bottom. |
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4
Done
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Top the vegetables with the roast, and add the beef broth, bay leaves, and thyme. Set your pot on the oven, and cook for 1½ hours. |
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5
Done
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Add carrots, and cook for one more hour. Make sure the liquid hasn’t all evaporated; if it has, add a bit more. |
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6
Done
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Take the pot away from the oven, and add the peas. Cover the pot, and allow the peas to cook for 10 minutes while the meat rests in the dish. Serve immediately. |
