A round roast or even a brisket are both good choices for using in apot roast recipe.
Ingredients
1(3 1/2-lb.)
boneless chuck roast
3 1/2teaspoonskosher salt, divided
1teaspoonblack pepper, divided
2tablespoonscanola oil
2large (12 oz.
Credit: Jennifer Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen
each) yellow onions, cut into 1/2-in.
slices
6garlic cloves, smashed
3large carrots, cut into 3-in.
pieces (about 15 oz.)
8ouncescremini mushrooms, halved
2/3cupdry red wine
2(4-in.)
Sprinkle roast with 2 1/2 teaspoons of the salt and 3/4 teaspoon of the pepper.
Heat oil in a large Dutch oven over high.
Add roast to Dutch oven, and cook until browned on all sides, about 14 minutes.
Transfer to a plate; set aside.
Reduce heat to medium-high.
Add garlic, carrots, and mushrooms to Dutch oven.
Place roast on top of vegetables, and add wine, rosemary, and bay leaf.
Bring to a simmer.
Cover and transfer to preheated oven.
Bake 1 1/2 hours.
Uncover and add potatoes.
Cover and bake until roast and potatoes are tender when pierced with a fork, about 1 more hour.
Let roast stand 15 minutes.
Remove rosemary and bay leaf.
Using 2 forks, separate meat into bite-size pieces.
