Joanna Gaines Pot Roast Recipe
Do you love cozy family dinners? The Joanna Gaines Pot Roast Recipe is perfect. It is warm and filling. This Joanna Gaines Pot Roast Recipe feels like home.
Equipment
- Large Dutch oven
- Sharp chef's knife
- Tongs
- Large cutting board
- Measuring cups
- Wooden spoon
Ingredients
- 3 lbs BEEF CHUCK ROAST
- 2 tsp KOSHER SALT
- 1 tsp BLACK PEPPER
- 2 tbsp VEGETABLE OIL
- 2 whole YELLOW ONIONS
- 4 cloves GARLIC
- 2 cups BEEF BROTH
- 1 cup RED WINE
- 4 large CARROTS
- 1 lb POTATOES
- 2 sprigs FRESH ROSEMARY
- 3 sprigs FRESH THYME
Instructions
Step 1:
- Dry the beef with a paper towel. This helps the meat brown much better. Season it well with salt and pepper.
Step 2:
- Heat oil in your large Dutch oven. Set the stove to medium-high heat. Wait for the oil to shimmer.
Step 3:
- Sear the beef on all sides carefully. Make sure it is brown and crispy. Remove it from the pot now.
Step 4:
- Add the onions to the hot pot. Stir them until they are very soft. They should look a bit golden.
Step 5:
- Put the garlic in with the onions. Cook for only one minute. You do not want the garlic to burn.
Step 6:
- Pour in the wine or beef broth. Scrape the brown bits off the bottom. These bits have the most flavor.
Step 7:
- Place the meat back into the pot. Add the rest of the beef broth. The liquid should cover half the meat.
Step 8:
- Add the carrots and the potatoes. Put the fresh herbs on the top. This makes the dish look beautiful.
Step 9:
- Cover the pot with a heavy lid. Place it in the oven at 300 degrees. Let it cook slowly and quietly.
Step 10:
- Cook the roast for three hours. The meat should be very tender. Check it with a kitchen fork.
Notes
Tip 1: Always sear the meat for better flavor.
Tip 2: Use low heat for the most tender beef.
Tip 3: Do not peek under the lid too often.
Tip 4: Fresh herbs work better than dried ones here.
Tip 5: Let the meat rest before you slice it.
Tip 6: Cut vegetables into large chunks for slow cooking.
Tip 7: Use a meat thermometer for perfect results.