Best Pot Roast Recipe | Easy & Delicious
Recipe Overview
Overview
Pot roast is the epitome of comfort food, especially during the colder months. This recipe showcases the beauty of a chuck roast, which becomes incredibly tender when slow-cooked. The process begins with seasoning the meat generously with salt and pepper, allowing it to come to room temperature for even cooking. Searing the roast in a hot Dutch oven creates a beautiful crust that locks in flavor.
As the roast cooks, the addition of carrots, onions, and garlic infuses the dish with aromatic goodness. The use of red wine not only deglazes the pan but also adds a rich depth to the sauce. After several hours in the oven, the roast becomes fork-tender, and the vegetables soften beautifully, creating a hearty meal.
To finish, the meat is shredded and returned to the pot, soaking up all the flavorful juices. This pot roast is perfect served over creamy mashed potatoes, making it a satisfying dinner option for family gatherings or a cozy night in. The leftovers, if there are any, are just as delightful the next day, making this recipe a true treasure for any home cook.
Recipe Details
Steps & Tips
Season the chuck roast generously with salt and pepper.
Tip: Let the meat come to room temperature for more even cooking.
Peel and slice five to six medium carrots into two-inch pieces.
Tip: Cut carrots into larger pieces to prevent them from becoming too soft during cooking.
Peel and coarsely chop one large yellow onion or two smaller ones.
Coarsely chop parsley and prepare six sprigs of fresh thyme.
Peel and coarsely chop four garlic cloves.
Preheat the oven to 325 degrees Fahrenheit.
Tip: Searing the meat adds tons of flavor, so do not skip this step.
Heat a tablespoon of oil in a large Dutch oven over medium-high heat.
Add the roast to the pot and cook on each side for about three minutes until golden brown.
Reduce heat to medium and add the onions, sautéing for four to five minutes until soft and golden.
Add minced garlic and sauté for another 30 seconds until fragrant.
Add tomato paste and stir for about two minutes until well incorporated.
Add dry red wine and scrape the bottom of the pan to deglaze.
Tip: If you don't have red wine, you can substitute it with more beef broth.
Add beef stock, thyme, parsley, bay leaves, and season with salt and pepper.
Stir everything together and add the roast back to the pot along with the carrots.
Bring everything to a boil.
Cover and bake in the oven for three to four hours at 325 degrees Fahrenheit.
Check for doneness using an instant-read thermometer or by shredding with forks.
Transfer meat and veggies to a separate dish and bring the pot liquid to a simmer.
Mix two tablespoons of corn starch with two tablespoons of cold water to create a slurry.
Pour the slurry into the simmering liquid and cook until thickened.
Tip: Use cotton work gloves covered with disposable gloves to easily shred hot meat.
Shred the meat by hand and return it to the pot.
Tip: Shred the meat and return it to the pot to absorb the saucy flavors.
Add the carrots back into the pot.
Remove thyme sprigs and bay leaves from the pot.
Tip: Add pats of butter on top of mashed potatoes to keep them moist and prevent a dry film.
Serve the pot roast with the sauce and carrots over mashed potatoes.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Chuck roast is the traditional cut for pot roast due to its marbling, which breaks down during slow cooking.
- •Searing the meat before slow cooking adds depth of flavor to the dish.
- •Using red wine in the sauce enhances the richness and complexity of the pot roast.
- •Thyme and parsley are classic herbs that complement the flavors of pot roast.
