Pot Roast & Potatoes!

I make pot roast a lot, but tonight I decided to try a different recipe.  Yes, it was one from the Pioneer Woman and no, I do not use her recipes all the time (although the past few posts, it seems like it :).  I usually prefer to put potatoes in my pot roast along with some mushrooms, but the PW says not to :/  So trying things her way, I left the potatoes out and made some on the side.  The potatoes were tasty, but I think they would taste better with other flavors than a pot roast.  The roast was perfectly cooked and tender, but I think next time I will stick with putting the potatoes in the pot or make mashed potatoes.  All in all everything was super yummy and was the perfect meal for days when you're home all day cooking and cleaning :)

Take two onions and cut each one in half.

Peel 6 carrots and slice into chunks.

Get a beef chuck roast.  This one was around 3 pounds.

In a large dutch oven, sear the onions until they are browned on each side.

Like this.

Remove the onions and set aside.  Next, add the carrots and do the same thing :)

Then brown the meat on all sides. So pretty!

Remove the beef and deglaze the bottom of the pot with red wine.  Scrape up all of the little bits of goodness!

Then add everything back to the pot along with some fresh thyme and rosemary and beef stock.

While the roast is cooking, peel 3 russet potatoes and cut into "rectangles".

Then thinly slice each potato.

Thinly slice an onion.

Melt some butter in some olive oil.

Add the onions and some garlic until the onions are translucent.

When the onions are cooked, add the potatoes.

Then add chicken stock, white wine, paprika, and some S&P.  Cover the pan and simmer.

The pot roast is done and looks delicious!

Remove the meat and see how tender it is?!

Serve the roast and veggies however you like!

Yum.

Marty's beer of choice :)