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Pot Roast a la Giada

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Fork tender, melt-in-your mouth roast that you’ll want to eat again and again!

Ingredients

  • 1 Tablespoon Fresh Rosemary, Chopped
  • 1 Tablespoon Fresh Thyme Leaves, Chopped
  • 1 teaspoon Salt Plus Extra For Seasoning
  • 1 teaspoon Black Pepper Plus Extra For Seasoning
  • 4 Tablespoons Olive Oil, Divided
  • 1 whole Chuck Or Blade Roast (approximately 4 To 5 Pound Size)
  • 2 whole Onions, Peeled And Chopped
  • 6 cloves Garlic (peeled And Lightly Crushed)
  • 3 whole Carrots, Peeled And Sliced
  • 1 cup Red Wine Or Sherry
  • 4 cups Beef Stock

Preparation

Make an herb rub for the meat by mixing together the rosemary, thyme, teaspoon of salt, teaspoon of pepper and 1 tablespoon of the olive oil in a small dish.

Pat the beef dry and then rub it on all sides with the herb mixture.

In a heavy pot or Dutch oven, heat 2 tablespoons of olive oil, add the beef and sear until browned on all sides, approximately 12 minutes. Remove the beef from the pot.

Preheat oven to 350 F.

Add the remaining oil to the pot along with the onions, garlic and carrots. Season with salt and pepper to taste. Cook, stirring frequently until vegetables are tender, about 10 minutes. Deglaze the pan by adding the wine and scraping up the brown bits from the bottom of the pan. Stir in the beef stock and return the meat to the pot.

Cover the pot and cook in a 350 F oven for four hours, turning over the beef halfway through and adding additional stock if needed.

When done, remove the roast from the juices and allow it to rest under a tent of aluminum foil. Puree the sauce with a stick blender, regular blender or food processor and then return the roast to the pot. The meat will be tender enough to pull apart with a fork.

Adapted from a recipe by Giada De Laurentis from her show Giada at Home.

One Comment

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Lori Thompson on 9.7.2014

This is THE best pot roast recipe I have ever made (and I have now made it many, many times). I’ve made it for company several times and it always gets rave reviews! Getting ready to send it to my brother so he can make it for a potluck dinner he’s going to :)

2 Reviews

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seeliesidhe on 2.14.2013

Absolutely delicious! Pureed the gravy and the family didn’t even know there were carrots. This is my new pot roast recipe!

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Dorothy on 4.16.2012

This was simply succulent. Thanks again for a great easy recipe. My friends loved it! I changed nothing but probably added more garlic, as I always do, than called for.

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