If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for braising go by different names: blade roast, seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts.
- 1 teaspoon olive oil
- One 4-pound chuck roast
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 large onion, sliced
- 1 cup dry red wine
- ½ teaspoon dried thyme
- 3 garlic cloves, sliced
- One, 14 ounce can beef broth
- 1 bay leaf
- 8 ounces mushrooms
- 4 large carrots, peeled and cut diagonally into 1-inch pieces
- 2 Yukon Gold potatoes cut lengthwise into wedges
- One package frozen peas with pearl onions
- 1 tablespoon cornstarch
- Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 to 10 minutes, until tender.
- Return browned roast to pan. Add red wine, thyme, garlic, beef broth, bay leaf, mushrooms, carrots, and potatoes to pan; bring to a simmer. Cover pan and cook on low heat for 2 ½ hours or until the roast is fork tender. Add peas and onions to pan; cover and cook an additional 10 minutes, until vegetables are tender. Blend cornstarch with 1 tablespoon cold water and stir into sauce. Cook over medium high heat for 2 to 3 minutes, until glossy and thick.
- Remove bay leaf from pan; discard. Slice meat and arrange on platter with vegetables and gravy.
Serving size: Serves 10