Simple Perfect Pot Roast

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 1 boneless chuck roast (about 3 1/2 lbs)
• salt and pepper
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 small carrot, chopped
• 1 small celery rib, chopped
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1 cup canned low sodium beef broth
• 1 cup low sodium chicken broth
• 1 sprig fresh thyme
• 1 -1 1/2 cup water
• 1/4 cup dry red

Recipe

• 1 adjust oven rack to middle position and heat oven to 300°f.
• 2 thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
• 3 heat oil in large heavy-bottomed dutch oven over medium high heat until shimmering but not smoking.
• 4 brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8- 10 minutes.
• 5 transfer roast to a large plate; set aside.
• 6 reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6- 8 minutes.
• 7 add garlic and sugar; cook until fragrant, about 30 seconds.
• 8 add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits.
• 9 return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast.
• 10 bring liquid to simmer over medium heat, then cover tightly and transfer pot to oven.
• 11 cook, turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily (3 1/2- 4 hours).
• 12 transfer roast to carving board, tent with foil to keep warm.
• 13 allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig.
• 14 boil over high heat until reduced to about 1 1/2 cups, about 8 minutes.
• 15 add red and reduce again to 1 1/2 cups, about 2 minutes.
• 16 season to taste with salt and pepper.
• 17 cut meat into 1/2 inch slices, or pull apart in pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat.
• 18 serve, passing remaining sauce.
• 19 note: can add small red potatoes and sliced carrots and/or parsnips about 45 minutes before roast is finished.