Juicy Pot Roast Under for $30

Ingredients

• 3.5 pounds Chuck Roast (2‑3 inch thick, trimmed of excess fat)
• 2 teaspoons Kosher Salt
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Black Pepper (Freshly ground if possible)
• 2 tablespoons Olive Oil (For searing)
• 1 large Yellow Onion (Thinly sliced)
• 4 cloves Garlic Cloves (Minced)
• 2 sprigs Fresh Rosemary (Leaves stripped and chopped)
• 2 stalks Celery (Diced)
• 1 cup Dry Red Wine (Used for deglazing)
• 2 cups Beef Broth (Low‑sodium preferred)
• 2 leaves Bay Leaves
• 3 medium Potatoes (Cut into 1‑inch chunks)
• 3 large Carrots (Cut into 1‑inch chunks)
• 2 tablespoons Fresh Parsley (Chopped, for garnish)
• 2 stalks Green Onions (Sliced, for garnish)

Instructions

1. Season the Roast

   Pat the chuck roast dry with paper towels. Rub both sides with kosher salt, onion powder, garlic powder, and black pepper.

   Time: PT5M

2. Sear the Roast

   Heat olive oil in a skillet over medium‑high heat. When shimmering, add the roast and sear 4‑5 minutes per side until a deep brown crust forms. Remove and set aside.

   Time: PT10M

3. Sauté Aromatics

   In the same pan, add the sliced onion, minced garlic, chopped rosemary, and diced celery. Cook, stirring, until softened and fragrant, about 5‑7 minutes.

   Time: PT10M

4. Deglaze with Red Wine

   Pour the cup of red wine into the pan, stirring to dissolve the fond. Let it reduce by half, about 3‑4 minutes.

   Time: PT5M

5. Braise the Roast

   Transfer the seared roast back into the Dutch oven. Add the reduced wine mixture, beef broth, and bay leaves. Cover with the lid and place in a pre‑heated oven at 350°F for 2 hours.

   Time: PT2H

   Temperature: 350°F

6. Add Potatoes and Carrots

   Remove the Dutch oven, discard the bay leaves, and stir in the potato and carrot chunks. Return the lid and bake for an additional 1 hour 30 minutes at 350°F, until the vegetables are fork‑tender and the meat shreds easily.

   Time: PT1H30M

   Temperature: 350°F

7. Finish and Serve

   Remove the pot from the oven. Shred the roast with two forks, stir to coat with the sauce, and garnish with chopped parsley and sliced green onions. Serve hot, optionally over rice or with crusty bread.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

25g

Fat

15g

Fiber

4g