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Shredded Pot Roast
  • 2 tablespoons olive oil
  • 1 5 pound chuck roast
  • 2 onions, peeled and halved
  • 6 carrots, peeled and cut into 2 inch chunks
  • Salt and pepper
  • 1 cup red wine
  • 2-3 cups beef broth
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  1. 1. Generously salt and pepper the chuck roast.
  2. 2. Heat a large pot or Dutch oven over medium high heat and add the olive oil. When it is very hot, add the onions and brown them on both sides. Remove to plate. Add the carrots and toss them around for a minute until they are browned, and then remove.
  3. 3. Place the meat in the pan, adding more oil if needed, and sear on all sides until brown, about a minute per side. Remove the roast.
  4. 4. With the heat still on high, add the red wine and deglaze the pan, scraping the bottom to get all the browned bits off. Place the roast back in the pan, add enough beef stock to cover the meat halfway and add the carrots and the onions. Toss in the fresh herbs, tucking them around the meat.
  5. 5. Put the lid on the pot and put in 275 oven for one hour per pound -- so 5 hours for a 5 pound roast, 3 hours for a three pound roast, etc.
  6. 6. When the roast is fork-tender, remove it from the pan and shred it with two forks. Dunk the shreds back in the pan juice until they are soaked through, and then put on plate with carrots, onions, and mashed potatoes.

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Article printed from Framed Cooks: http://www.framedcooks.com