Perfect Pot Roast
User Reviews
5.0
219 reviews
Excellent
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
8 servings
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Course
Main Course
Perfect Pot Roast
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Truly the best melt-in-your-mouth pot roast, cooked low and slow and simmered until perfection. Serve with crusty bread!
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Ingredients
- 4 pounds boneless chuck roast excess fat trimmed
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons canola oil
- 1 medium sweet onion cut into 1-inch wedges
- 2 tablespoons tomato paste
- 4 cloves garlic minced
- 1 cup dry red wine*
- 1 cup beef stock
- 3 large carrots cut into 3-inch pieces
- 8 ounces cremini mushrooms
- 4 prigs fresh thyme
- 1 prig fresh Rosemary
- 1 ½ pounds small yukon gold potatoes
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 325 degrees F.
- Season beef with 2 teaspoons salt and 3/4 teaspoon black pepper.
- Heat canola oil in a Dutch oven over medium high heat. Add beef and cook until evenly browned, about 5-6 minutes per side; set aside.
- Reduce heat to medium. Add onion, and cook, stirring frequently, until tender, about 5 minutes.
- Stir in tomato paste and garlic until fragrant, about 1 minute.
- Stir in wine and beef stock, scraping any browned bits from the bottom of the Dutch oven.
- Stir in carrots, mushrooms, thyme and rosemary; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer. Top with beef.
- Place into oven, covered, and bake for 2 hours. Uncover and add potatoes; place into oven, covered, and bake until beef is fork-tender, about 1 hour to 1 hour and 30 minutes.
- Let stand 15 minutes. Remove beef from the Dutch oven; shred, using two forks.
- Serve beef, potatoes, carrots and mushrooms with juices immediately, garnished with parsley, if desired.
Notes
- *Beef stock can be used for red wine as a non-alcoholic substitute.
Genuine Reviews
User Reviews
Overall Rating
5.0
219 reviews
Excellent
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