Pot Roast

I found this easy pot roast recipe and made it in my new Dutch oven.

You just need oil, a piece of meat like a chuck roast (about 3 pounds), a few onions, some carrots, broth or wine, and rosemary and thyme.

Season the meat all over with salt and pepper. Cut the onions in half and the carrots into 1-2 inch slices. Heat the oil in a Dutch oven and brown the onions on medium-high for a couple of minutes. Remove the onions, brown the carrots for a few minutes, then remove them. Brown the meat for a minute or so on each side, including the edges, and remove it.

Pour some broth or red wine into the pot and scrape up the browned bits on the bottom. Put the meat back in and add liquid to cover about halfway. Add a few sprigs of rosemary and thyme to the liquid. Put the onions back in and then the carrots -- some in the liquid, some on top of the meat. 

Cover and bake at 275 for about 60-90 minutes per pound.