Savory Roasted Pot Roast
A tender and flavorful pot roast dish that's perfect for a weeknight dinner. This recipe features a richly flavored sauce made with roasted ingredients.
Ingredients
- ●2 pounds pot roastchuck roast or similar cut
- ●2 cups roasted vegetablessuch as carrots, potatoes, and onions
- ●2 teaspoons chinese five-spice powderor to taste
- ●1 onionmedium
- ●3 cloves garlicminced
- ●1 teaspoon hot sauceoptional, for added heat
- ●1 cup red wineor beef broth
- ●2 tablespoons tomato pasteoptional
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the pot roast with salt, pepper, and chinese five-spice powder.
- 3
Heat a large Dutch oven over medium-high heat. Add the hot sauce and sear the pot roast until browned on all sides.
- 4
Remove the pot roast from the pot and set aside. Add the onion and garlic to the pot and cook until the onion is softened.
- 5
Add the roasted vegetables to the pot and stir to combine. Cook for an additional 5 minutes.
- 6
Add the red wine to the pot and bring to a simmer. Scrape up any browned bits from the bottom of the pot.
- 7
Return the pot roast to the pot and cover with a lid.
- 8
Transfer the pot to the preheated oven and cook for 2 1/2 to 3 hours, or until the pot roast is tender.
- 9
Remove the pot from the oven and let it cool for 10 minutes before slicing the pot roast against the grain.
- 10
Serve the pot roast with the roasted vegetables and sauce spooned over the top.