u/Witless_Raven's Mom's Pot Roast (Recipe Review)

I stumbled across this recipe and decided to make it for my family on New Year's Eve. Verdict: So good that my mom got mad that she hadn't been the one who made it, so 5/5 stars. Thank you, u/Witless_Raven 's mom!

Original full recipe:

Salt and freshly ground black pepper

One 3- to 5-pound chuck roast

2 or 3 tablespoons olive oil

2 whole onions, peeled and halved

6 to 8 whole carrots, unpeeled, cut into 2-inch pieces

6/7 small to medium sized yellow or red potatoes cut into Half’s or quarters depending on the size you start with

1 cup red wine, optional

3 cups beef broth using better than bouillon beef or beef pot roast versions

2 or 3 sprigs fresh rosemary

2 or 3 sprigs fresh thyme

1 bay leaf

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, red wine (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Add the potatoes when the roast is about 1/2-3/4 done. For 3lb roast add them in at 1.5 hours and for 5 lb add them in at 2.5 hours.

My Notes:

I scaled down a little because I only had a 2.5lb roast, so I just used half of a large yellow onion and added in 2 large cloves of garlic because I fucking love garlic. It worked out great.

I adjusted the temp to 325F because my oven runs a little low and it took 2 hours to cook a 2.5lb chuck roast to fall-apart tenderness.

Cooked in a Dutch Oven with the lid on.

I made mashed potatoes instead of putting potatoes in with it because that's just the vibe I was feeling at the time and used the roast juice to make some gravy for them, which was a big hit.

I used a tablespoon of Better Than Bouillon and 3.5 cups of water and it was the veggie flavor.

Link to original post: https://www.reddit.com/r/Cooking/comments/168olou/pot_roast_recipe_that_will_blow_me_away/jyxt5hg/

Once again, thank you u/Witless_Raven 's mom!