Wolfgang Puck Pot Roast Recipe
Prepare yourself for a cozy kitchen adventure with the Wolfgang Puck pot roast recipe! This dish is a comforting classic, and it’s surprisingly simple to make. You'll start by searing the beef to lock in all those amazing flavors before simmering it slowly until it's meltingly tender.Adding a mix of minced garlic and fresh herbs like rosemary and thyme is a game changer—these ingredients infuse every bite with incredible taste. One secret to success is to let the roast rest before slicing, allowing the juices to redistribute for the juiciest results.T
Servings: 6
Ingredients
- 3 lb. Boneless Beef Chuck Roast
- 3 tbsp Olive Oil
- 2 Medium Onions diced
- 4 Garlic Cloves minced
- Salt
- Ground Black Pepper
Instructions
- Start by preheating your oven to 325°F.
- Sprinkle your beef chuck roast generously with salt and black pepper.
- Place the roast in the refrigerator while you prepare the vegetables.
- In a large oven-safe pot, heat the olive oil over medium-high heat.
- Add the diced onions and minced garlic, cooking until they are soft and fragrant.
- Remove the vegetables from the pot and set them aside.
- Increase the heat under the pot to high.
- Brown the beef roast in the same pot on all sides for about 2-3 minutes per side.
- This will seal in the flavors.
- Return the cooked onions and garlic to the pot with the beef.
- Cover the pot with a lid or foil and place it in the preheated oven.
- Allow the roast to cook for about 3 hours, until tender.
- Once cooked, carefully remove the pot from the oven.
- Allow the meat to rest for 10 minutes before slicing or serving.