My Favorite Pot Roast

Ingredients

• 2 tablespoons vegetable oil
• 3-4 pound beef chuck roast
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup beef broth
• 1/2 cup red wine
• 2 bay leaves
• 2 large carrots, cut into 1-inch pieces
• 2 large potatoes, cut into 1-inch pieces

Directions

1. Preheat oven to 350 degrees F.
2. Heat the oil in a large Dutch oven over medium-high heat. Add the roast and brown on all sides, about 5 minutes per side.
3. Add the onion, garlic, thyme, oregano, paprika, salt, and pepper. Cook until the onion is softened, about 5 minutes.
4. Add the beef broth, red wine, and bay leaves. Bring to a boil and reduce to a simmer.
5. Add the carrots and potatoes. Cover and transfer to the oven. Bake for 1 hour and 40 minutes, or until the meat is tender and cooked through.
6. Remove from the oven and let stand 10 minutes before serving.

Interesting Facts

• Pot roast is a classic American comfort food dish.
• The name “pot roast” comes from the fact that the dish is traditionally cooked in a pot over a fire or on the stove.
• The key to a tender pot roast is to cook it slowly at a low temperature.