Pot Roast with Dressing

Pot roast with roasted vegetables and savory dressing to bring it all together. Welcome cozy meals!

Aww a classic pot roast gives all the cozy vibes and will always be a favorite in my home. I know there are a billion different recipes but I hope you will give mine a try. Sometimes I leave out the potatoes and add celery-serve over mashed potatoes. YUM!

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 Ingredients:

•   3-4 pounds beef chuck pot roast
• 1/2 large onion, chopped small
• 4 carrots, peeled, sliced
• 4-6 Russet potatoes, peeled and chopped into medium sized pieces
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1  1/2 cups red wine
• 2 cups beef broth
• 1 tsp thyme
• 1 tsp dried onion powder or flakes
• 3 bay leaves •Salt and pepper

Dressing-

• 1/4 cup beef broth
• 2 tbsp butter
• 1 tbsp Worcestershire sauce
• 2 tsp cornstarch
• 1 tsp salt
• 1/2 tsp pepper

Directions:

1. Preheat the oven to 350°F. In a large braiser pan, Dutch oven, or large deep oven proof pan add 2 tbsps of olive oil over medium-high heat.
2. Pat the roast with a paper towel (this will help get a good sear) cut the roast into 4 large pieces. Season well on all sides with salt and pepper.
3. Place in the hot pan and sear a both sides until nice and golden. Remove from the pan and set aside.
4. Into the pan goes the onion, garlic, carrot, and potatoes. Cook for 3-4 minutes.
5. Season with salt and pepper (about 1 tsp each) thyme, onion powder, and the bay leaves.
6. Pour in the wine, and broth. Now add the meat back. Nestle it in around the vegetables. Get a boil going and then cover with a lid.
7. Move to the oven for 2 1/2 hours.
8. Remove lid and cook another 30-45 minutes or until fork tender.
9. Remove from the oven and let it rest for 20 minutes.

Dressing-

1.  Remove the meat and vegetables to a serving platter. Do not drain the liquid. I scoop the vegetables out.
2. On medium heat add butter and whisk until melted into the remaining broth.
3. Mix the broth and cornstarch in together in a small bowl and add to the dressing.
4. Get a boil going- add the Worcestershire, salt, and pepper.
5. Cook until it coats the back of a spoon.
6. Pour over the roast and veggies.
7. ENJOY!