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–+ servings
Perfect Pot Roast

Perfect Pot Roast

Yield: 8 servings
Prep: 30 minutes
Cook: 4 hours
Total: 4 hours 30 minutes
Truly the best melt-in-your-mouth pot roast, cooked low and slow and simmered until perfection. Serve with crusty bread!
5 stars (73 ratings)

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.