Perfect Pot Roast
Truly the best melt-in-your-mouth pot roast, cooked low and slow and simmered until perfection. Serve with crusty bread!
Cooked low and slow, this pot roast is perfect. Just perfect. The meat comes out incredibly tender and it is simply melt-in-your-mouth fall apart goodness. It’s ridiculous, really.
The secret is letting it simmer right in the oven for a few hours to make sure all the flavors really come together. Even the veggies soak up all that saucy goodness.
When ready to serve, make sure you serve with those precious leftover juices alongside some crusty bread and the leftover wine you had to use for the recipe. We don’t let anything go to waste here.
DO I HAVE TO USE RED WINE?
Additional beef stock can be used for white wine as a non-alcoholic substitute.
I DON’T LIKE THYME OR ROSEMARY. CAN I SUBSTITUTE SOMETHING ELSE?
Absolutely! You can substitute oregano (dried or fresh!) or Italian seasoning or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Perfect Pot Roast
- 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 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 ½ pounds small Yukon gold potatoes
- 2 tablespoons chopped fresh parsley leaves
- 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.