Samantha Nicole Grammy Sue’s Pot Roast is classic pot roast, but with a little touch of love, just like Grammy always makes it! An extra-tender chuck roast is slow-braised with fluffy potatoes and fresh carrots in beef broth. Everything is suffused with the rich, meaty flavor of beef and it’s all so tender and juicy. You can smell Grammy Sue’s Pot Roast from the next block over, so be careful! You might find a few people wanting to stop by and have a bite for themselves!
Ingredients
- 1 (3-4-pound) chuck roast, can substitute brisket or round roast
- 1 teaspoon brown sugar
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked or sweet paprika
- 3 tablespoons olive oil or vegetable oil
- 1 cup dry red wine
- 2 cups beef stock, can substitute beef broth or bone broth
- 5 sprigs thyme, plus more, to taste, for garnish
- 2 tablespoons Worcestershire sauce
- 1 1/2 pounds small potatoes, unpeeled, washed well
- 4-5 large carrots, peeled, cut into 2-3-inch pieces
- 4 tablespoons cornstarch
- 4 tablespoons cold water
Directions
Step 1 –Preheat the oven to 275 degrees F.
Step 2 –Trim the chuck roast, removing any fatty parts on the outside of the roast.
Step 3 –In a small bowl, add the brown sugar, the sea salt, the black pepper, the garlic powder, and the paprika and whisk to combine.
Step 4 –Rub the roast all over with the spice mixture.
Step 5 –In a large Dutch oven over medium-high heat, add the olive oil.
Step 6 –Add the pot roast to the hot oil and sear it on all sides, about 3 minutes per side.
Step 7 –Transfer the roast to a plate and cover it with foil.
Step 8 –In the same Dutch oven over medium heat, add the wine and cook, while scraping the bottom of the pot to release the browned bits, until thickened slightly, about 1 minute.
Step 9 –Add the beef stock, 5 of the thyme sprigs, and the Worcestershire sauce and cook until incorporated, about 1 minute.
Step 10 –Add the roast and any accumulated juices back into the pot.
Step 11 –Add the potatoes and the carrots around the meat.
Step 12 –Cover the Dutch oven and roast until the meat shreds easily and falls apart when pierced with a fork, about 3 hours 30 minutes-4 hours 30 minutes.
Step 13 –Transfer the meat and the veggies from the Dutch oven to a platter and place the Dutch oven over medium heat on the stovetop.
Step 14 –In a small bowl, add the cornstarch and the water and stir to combine.
Step 15 –Pour the slurry mixture into the sauce in the Dutch oven and cook until the gravy thickens, about 1-2 minutes.
Step 16 –Serve the roast and the veggies with the gravy, garnished with the extra thyme sprigs.
