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Pot Roast: The Ultimate Guide to a Perfect, Tender Roast

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Tender, fall-apart pot roast braised in a rich red wine sauce with hearty vegetables. A classic comfort food perfect for a cozy dinner.

Ingredients

Scale
  • 3–4 pound chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup beef broth
  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 ½ pounds Yukon Gold potatoes, quartered
  • ½ pound baby carrots
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour (optional, for thickening gravy)
  • 2 tablespoons cold water (optional, for thickening gravy)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season the roast generously: Pat the chuck roast dry with paper towels. Season it liberally on all sides with salt and freshly ground black pepper.
  2. Sear the roast: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast for 3-4 minutes per side, until nicely browned. Remove from the pot and set aside.
  3. Sauté the aromatics: Add the chopped onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5-7 minutes.
  4. Add the garlic: Stir in the minced garlic and cook for another minute, until fragrant.
  5. Deglaze the pot: Pour in the diced tomatoes (undrained), beef broth, and red wine. Scrape up any browned bits from the bottom of the pot.
  6. Add flavor enhancers: Stir in the tomato paste, Worcestershire sauce, dried thyme, rosemary, and bay leaf.
  7. Return the roast to the pot: Place the seared roast back into the pot, nestling it among the vegetables and sauce. The liquid should come about halfway up the sides of the roast. Add more beef broth if necessary.
  8. Bring to a simmer: Bring the liquid to a simmer over medium heat. Reduce the heat to low, cover the pot tightly, and let it braise.
  9. Braise for 3-4 hours: Braise the pot roast for 3-4 hours, or until the roast is fork-tender. Check the roast periodically and add more beef broth if the liquid is evaporating too quickly.
  10. Add the potatoes and carrots: About 45 minutes before the end of the braising time, add the quartered Yukon Gold potatoes and baby carrots to the pot.
  11. Remove the roast and vegetables: Once the roast is fork-tender and the vegetables are cooked through, carefully remove the roast and vegetables from the pot using a slotted spoon. Place them on a platter and cover with foil to keep warm.
  12. Skim off excess fat: If there is a lot of fat on the surface of the braising liquid, use a spoon to skim it off.
  13. Make a slurry: In a small bowl, whisk together the all-purpose flour and cold water until smooth.
  14. Thicken the gravy: Bring the braising liquid to a simmer over medium heat. Slowly whisk in the flour slurry, stirring constantly, until the gravy thickens to your desired consistency.
  15. Season to taste: Taste the gravy and adjust the seasoning as needed with salt and freshly ground black pepper.
  16. Shred the roast: Using two forks, shred the pot roast into bite-sized pieces.
  17. Serve: Arrange the shredded pot roast and vegetables on a serving platter. Ladle the gravy over the roast and vegetables.
  18. Garnish: Garnish with fresh chopped parsley for a pop of color and freshness.
  19. Enjoy! Serve the pot roast hot with your favorite sides, such as mashed potatoes, crusty bread, or a simple salad.

Notes

  • Meat Choice: Chuck roast is ideal due to its marbling. Brisket or round roast can be used, but may require longer cooking.
  • Searing is Key: Don’t skip searing the roast for deep flavor development.
  • Wine Quality: Use a dry red wine you enjoy drinking, like Cabernet Sauvignon or Merlot. Substitute with more beef broth if preferred.
  • Low and Slow: Braising at a low temperature for a long time is crucial for tenderness.
  • Vegetable Timing: Add potatoes and carrots 45 minutes before the end to prevent mushiness.
  • Seasoning: Adjust seasoning throughout the cooking process.
  • Resting: Let the roast rest before shredding for juicier meat.
  • Make Ahead: Pot roast tastes even better the next day. Reheat gently.
  • Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator.
  • Variations: Add other vegetables (parsnips, turnips, mushrooms), herbs (oregano, marjoram, sage), a touch of sweetness (brown sugar, honey), or spice (red pepper flakes). Can also be made in a slow cooker.

Find it online: https://anasrecipes.com/pot-roast/