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.

tips and tricks for success

• Patience. Making pot roast is a labor of love. Do not try to rush the process and increase the heat for faster results. Low and slow is the name of the game here.
• Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for slow cooking and even heat distribution. A tight fitting lid also traps all the lovely moisture inside, yielding the juiciest pot roast.
• Sear the meat. Searing the chuck roast – top, bottom, sides, everything and all around – over medium high heat will add all the extra, deeper flavors here, sealing all the juices inside.
• Choose a wine you will drink. A dry red wine (cabernet sauvignon, pinot noir or merlot) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.

Perfect Pot Roast

Yield: 8 servings

Prep: 30 minutes minutes

Cook: 4 hours hours

Total: 4 hours hours 30 minutes minutes

Truly the best melt-in-your-mouth pot roast, cooked low and slow and simmered until perfection. Serve with crusty bread!

5 stars (66 ratings)

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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 sprigs fresh thyme
• 1 sprig 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.

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