Pot Roast

Comfort food at its best is a classic pot roast, which combines succulent meat, delicious veggies, and a thick, savory sauce. You can make a delicious pot roast with this recipe, which is ideal for a big occasion or a cozy family meal.

Tasting Notes

Expect a fork-tender roast with a depth of flavor from slow-cooking in a savory broth. The vegetables will be infused with the essence of the meat, creating a hearty and satisfying dish.

Ingredients

• 1 (3 to 4-pound) chuck roast
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 large carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into chunks
• 2 cups baby bella mushrooms, cleaned and halved

Kitchen Equipment

• Dutch oven or large, oven-safe pot with a lid
• Tongs
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the chuck roast generously with salt and pepper.
3. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides, about 4-5 minutes per side. Remove the roast and set it aside.
4. In the same pot, sauté the chopped onion and minced garlic until softened.
5. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
6. Stir in the tomato paste, thyme, and rosemary.
7. Place the browned chuck roast back into the pot. Add beef broth until the roast is partially submerged.
8. Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours or until the meat is fork-tender.
9. Add the carrots, potatoes, and mushrooms to the pot during the last 45 minutes of cooking.
10. Once done, remove from the oven and let it rest for 10 minutes before slicing.

Pro Tips

• For an extra flavor boost, sear the roast on high heat before slow-cooking.
• Use a good-quality red wine for added richness in the sauce.
• Make extra broth for a saucier finish.

Variations

• Experiment with different root vegetables like parsnips or turnips.
• Add a splash of Worcestershire sauce for an umami kick.
• Replace red wine with beef broth for a non-alcoholic version.

FAQs