- 2 lb
- chuck roast (cut into 4 equal chunks)
- 1 T
- olive oil
- onion (large, diced)
- 5 clv
- garlic (smashed, chopped)
- 1 1⁄2 c
- red wine (dry, full-bodied)
- 15 oz
- diced tomatoes (canned, with juices)
- rosemary sprig (fresh)
- thyme sprigs (fresh, plus 2 tablespoons fresh chopped thyme leaves)
- 1 lb
- carrots (scrubbed, peeled if desired, cut into chunks)
Pot roast is typically a weekend dinner, requiring loads of time in the oven. Scented with rosemary and thyme, these delicious, individual-sized ones speed up the process to get dinner on the table in under two hours, most of which is hands-off time on the oven. This makes a great meal on its own, or with some good bread and a salad.
Preheat oven to 325˚F.
Sprinkle the meat lightly with salt and pepper. Heat a deep, heavy roasting pan or Dutch oven over high heat. In batches if neccesary (don't overcrowd the pan), sear the pieces of chuck roast in the pan for several minutes on both sides, or until the meat releases easily and gets quite dark. Transfer to a dish and set aside.
Heat the olive oil in the pan over medium heat. Add the onions and garlic and a bit of salt. Sauté for 5 minutes, until soft. Pour in the wine and scrape up any browned bits on the bottom of the pan. Stir in the tomatoes and bring to a simmer. Remove from heat. Transfer the meat back into the pan, and add the rosemary and thyme sprigs. Cover tightly and place in the oven.
While the roast is cooking, melt the butter in a saucepan over medium heat. Add the carrots and thyme leaves, and sprinkle with salt and pepper. Stir to coat the carrots in butter and thyme. After the pot roast has been in the oven for 1 hour, remove from oven and add the carrots to the roast, nestling them into the pot. Cover and return to oven, cooking for another 30 minutes, until the meat is very tender.
Remove from oven and allow to rest for 10-15 minutes. Serve each person a mini pot roast, with carrots and pan juices.