Pot Roast. Beef Stew. Why not combine the two and create the perfect winter dish?
This is one of those dishes that you put together in a crock pot and forget about it… well sort of. You probably won’t be able to forget about it for long when the heavenly smells start to permeate your home. It’s a glorious thing.
Not into stew? You can easily serve this as a pot roast. Just omit the peas and don’t mix the vegetables and meat together at the end.
This is best served with a fresh slice of hot, buttered bread to help sop up all the wonderful gravy.
No need to set the table. Enjoy this heartwarming dish along side a roaring fireplace, snuggled under your favorite blanket, while watching it snow outside. Trust me on this. That is exactly what I’m doing at this very moment.
It is perfect.
[pb-recipe
Cozy Pot Roast Stew
Equipment
- 7-8 quart Dutch oven
Ingredients
- 1 2-3 lb. chuck roast
- 2 T flour
- salt and pepper
- 2 T vegetable oil
- 1 lb. baby carrots
- 1 lb. small gold potatoes, cut in halves
- 1 lg. onion, rough sliced
- 4 cloves garlic
- 1 C dry red wine (cabernet or merlot)
- 2 T tomato paste
- 2 C beef broth
- 1 T beef bouillon (Better Than Bouillon)
- 1 envelope Lipton beefy onion soup mix
- 3 whole sprigs fresh thyme
- 3 whole sprigs fresh rosemary
- 1 whole bay leaf
- ½ C frozen peas
Instructions
- Preheat the oven to 300℉.
- Generously season the roast with salt and pepper, then coat each surface with flour, pressing it onto the meat to ensure an even layer.
- Heat the oil over medium-high heat in a large Dutch oven. Sear the roast on all sides until it forms a nice, golden crust. Once seared, remove the roast from the pan and set it aside.
- Add the wine and tomato paste to the pan to deglaze, scraping up the browned bits from the bottom. Stir in the broth and bouillon, then bring the mixture to a boil, ensuring the bouillon dissolves completely.
- Add the carrots and potatoes to the pot and season with salt and pepper. Place the seared roast on top of the vegetables. Sprinkle the onion soup mix over the roast and add the sliced onions and garlic on top.
- Tie the bay leaf, rosemary, and thyme together with cooking twine and add them to the pot, letting the end of the twine hang slightly over the edge for easy removal later. (Alternatively, you can add the herbs individually, but tying them together makes for simpler cleanup.)
- Make sure there’s enough liquid in the pot to reach about halfway up the meat. If necessary, add more broth or water. Cover the pot and place it in the oven. Let it cook for 4 hours, or until the meat is tender and falls apart effortlessly. For a burst of color and freshness, add the peas during the last 15 minutes of cooking.
- Just before serving, remove the whole herbs from the pot. Stir the vegetables and gently break up the meat into bite-sized pieces.
