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Perfect Pot Roast Recipe

Perfect Pot Roast Recipe
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★★★★★

4.8 from 26 reviews

This Perfect Pot Roast recipe yields a tender, flavorful chuck roast simmered with hearty vegetables and aromatic herbs, resulting in a comforting, classic meal perfect for family dinners or special occasions.

Ingredients

Scale

Meat

  • 4 pounds boneless chuck roast (excess fat trimmed)

Seasonings

  • Kosher salt and freshly ground black pepper (to taste)

Cooking Liquids

  • 1 cup dry red wine
  • 1 cup beef stock

Vegetables

  • 1 medium sweet onion (cut into 1-inch wedges)
  • 3 large carrots (cut into 3-inch pieces)
  • 8 ounces cremini mushrooms
  • 1 1/2 pounds small Yukon gold potatoes
  • 2 tablespoons chopped fresh parsley leaves

Other Ingredients

  • 2 tablespoons canola oil
  • 2 tablespoons tomato paste
  • 4 cloves garlic (minced)

Herbs

  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary

Instructions

  1. Preheat oven: Preheat your oven to 325 degrees F (163 degrees C) to prepare for slow roasting.
  2. Season the beef: Generously season the chuck roast with 2 teaspoons kosher salt and 3/4 teaspoon freshly ground black pepper, ensuring even flavor.
  3. Sear the roast: Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat. Add the beef and cook until evenly browned on all sides, approximately 5-6 minutes per side. Remove and set aside.
  4. Sauté the onion: Reduce heat to medium. Add the onion wedges to the pot and cook, stirring frequently, until they become tender and slightly caramelized, about 5 minutes.
  5. Add tomato paste and garlic: Stir in 2 tablespoons tomato paste and minced garlic. Cook, stirring constantly, until fragrant, about 1 minute, to enhance flavor depth.
  6. Deglaze with wine and stock: Pour in 1 cup dry red wine and 1 cup beef stock, scraping the bottom of the Dutch oven to loosen any browned bits, adding richness to the sauce.
  7. Add vegetables and herbs: Stir in carrots, mushrooms, fresh thyme, and rosemary. Season with additional salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer gently.
  8. Combine roast and bake: Place the browned beef back into the Dutch oven atop the simmering vegetables. Cover and place in the preheated oven. Bake for 2 hours.
  9. Add potatoes and continue baking: After 2 hours, uncover the pot and add the Yukon gold potatoes. Cover again and bake for an additional 1 to 1.5 hours, or until the beef is tender and easily shredded with a fork.
  10. Rest and shred the beef: Remove the Dutch oven from the oven and let the roast rest for 15 minutes. Transfer the beef to a cutting board and shred it using two forks.
  11. Serve: Serve the shredded beef alongside the potatoes, carrots, and mushrooms, spooning the flavorful juices over the top. Garnish with chopped fresh parsley if desired for a touch of freshness.

Notes

  • Dry red wine adds depth and complexity; if unavailable, substitute with additional beef stock and a splash of balsamic vinegar.
  • Be sure to trim excess fat from the chuck roast to prevent greasy texture.
  • Cooking times may vary slightly depending on oven variations; check beef tenderness accordingly.
  • Use a heavy-bottomed Dutch oven for even heat distribution and best results.
  • Letting the roast rest before shredding helps retain juices and enhances tenderness.

Nutrition

Keywords: pot roast, chuck roast, red wine braised beef, oven-braised pot roast, comfort food, classic dinner

Find it online: https://tastewithamy.com/perfect-pot-roast-recipe/