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Perfect Pot Roast
5 from 219 votes

Perfect Pot Roast

The Perfect Pot Roast is a classic slow-cooked beef dish featuring a boneless chuck roast browned then braised with carrots, mushrooms, onions, and herbs in red wine and beef stock. This slow oven roasting creates tender, fork-shreddable beef surrounded by flavorful vegetables and a rich sauce. The inclusion of Yukon Gold potatoes in the final cooking stages completes the meal. This comforting roast is suited for a hearty family dinner where tender meat and rustic vegetables are desired.

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 8 servings
Course: Main Course

Ingredients

  • 4 pounds chuck roast excess fat trimmed, boneless
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 tablespoons canola oil
  • 1 onion cut into 1-inch wedges, medium sweet
  • 2 tablespoons tomato paste
  • 4 cloves garlic minced
  • 1 cup dry red wine
  • 1 cup beef stock
  • 3 carrot cut into 3-inch pieces, large
  • 8 ounces cremini mushrooms
  • 4 prigs thyme fresh
  • 1 prig rosemary fresh
  • 1 ½ pounds Yukon Gold potatoes small
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees F.
  2. Season beef with 2 teaspoons salt and 3/4 teaspoon black pepper.
  3. 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.
  4. Reduce heat to medium. Add onion, and cook, stirring frequently, until tender, about 5 minutes.
  5. Stir in tomato paste and garlic until fragrant, about 1 minute.
  6. Stir in wine and beef stock, scraping any browned bits from the bottom of the Dutch oven.
  7. 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.
  8. 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.
  9. Let stand 15 minutes. Remove beef from the Dutch oven; shred, using two forks.
  10. Serve beef, potatoes, carrots and mushrooms with juices immediately, garnished with parsley, if desired.

Notes

  • Substitute beef stock for red wine to make the recipe non-alcoholic without losing depth.
  • Trim excess fat from the chuck roast to reduce grease in the finished pot roast.