Tender Pot Roast

Tender Pot Roast

  • Prep Time: 10 mins
  • Total Time: 4 hrs 10 mins
  • Serves: 6,Yield: 1Roast

    • About This Recipe

    “This is a sure fire method of making a tender pot roast every time.”

    Ingredients

  • 3 -4lbschuck roast, trimmed
  • 2tablespoonsvegetable oil
  • salt and pepper
  • 1cupcarrot, chopped
  • 1cuponion, chopped
  • 1cupcelery
  • 4garlic cloves, minced
  • 2cups chicken stock (or a combination) or 2cupsbeef stock( or a combination)
  • 2tablespoonssugar
  • 1sprigthyme
  • 1/4 cupdry red wine
  • water

    • Directions

  • Pre heat oven to 300 degrees.
  • Season roast with salt and pepper on all sides.
  • In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
  • Brown meat on all sides in dutch oven, this should take about 10 minutes.
  • If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
  • Once browned remove meat from pot and place on a deep plate (to catch the juices).
  • Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
  • Add garlic and cook until fragrant, about 1 minute.
  • Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
  • Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
  • Add water until liquid comes halfway up sides of the meat.
  • Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
  • Place in oven, be sure to turn the meat over every 30 minutes or so.
  • Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
  • Remove meat from pan onto serving plate, cover with foil.
  • Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
  • Thicken if desired.

    • Reviews

  • “Was looking for a different way to do pot roast than my usual way and so had this for dinner tonight…it was superb! The roast was falling-apart tender and the flavour was outstanding. Made a couple of minor changes: my celery was way past its prime so I just added extra carrots, and I had a bit of a heavy hand with the wine and so used about 1/2 cup; also used dried thyme instead of fresh. The other different thing I did was to puree the veggies after the roast was done and add that puree into the juices, which I boiled and then thickened into a delicious gravy. Thanks Steve; I’ll definitely make this easy recipe again.”

  • “This pot roast recipe delivered the most flavorful and tender pot roast I have ever made.It was truly the perfect choice for the first meal made in my new home to break in my new kitchen!I followed the recipe exactly and thickened the reduced juices to use as gravy for the mashed potatoes I made to accompany the roast. Truly a pot roast lovers ideal roast!Thanks, Steve for another excellent recipe!”

  • “At last a tender pot roast!A heavenly roast angels should experience. Nothing complicated, simple prepareation and excellent results.”

  • “I fixed this roast yesterday morning in my crock-pot and when I returned from work that evening I had the most amazing aroma coming from my kitchen. I did use an eye of round roast that I seared prior to placing in the crockpot. The only other thing I did was add 6 small potatoes cut in large cubes. I served this with hot french bread and green beans. Wonderfully meal Steve and so easy to prepare. Thank you”

  • “I, too, fixed this in the crockpot.I browned the roast, then carmelized the onions in the pan and added the garlic and the thyme (I used dry.) I prefer to use a beef base so I dissolved it in the 2 cups of hot water along with the sugar and added it to pot along with thewine to simmer for a few minutes.I did not brown the carrots or the celery; I put about five small onions along with three cut-up carrots and chunks of celery into the crockpot, put the roast on top and then added the broth mixture and extra water.This was a very, very tasty pot roast.”

  • “I saw you made this last weekend and I said hummm that is what we are having for dinner tonight! Fabulous just fabulous!! We ate way too much.I followed the recipe exactly because I trust you and it really was good. Thanks buddy it really was the best pot roast I have ever made ;)”

  • “Prepared this last night for guests.Everyone really enjoyed it.I added ~8 halved mushrooms and made garlic mashed potatoes as a side along with a green salad and red wine.We’ll definite make this again!”

  • “Always looking for a new and improved pot roast recipe, one that does not have onion soup mix or canned soup, plus made in the oven.I am looking no further!Great recipe, basic, simple flavors that can be easily jazzed up if so desired.I also used sherry vs red wine, added a few extra cloves of garlic and was heavy with the pepper seasoning the roast.Baked in my cast iron dutch oven for about 2 1/2 hours, added new red potatoes for another hour.Fall apart yummy.Also thickened up the gravy with cornstarch and water mix.Lovely recipe, thanks so much for posting.”

  • “Made this for Sunday dinner and it was great!It was simple to put together.I don’t have a good dutch oven, so I browned in a skillet, put it all together and cooked in my crockpot for about 3 hours.I made gravy with the juices thickened with corn starch.My kids were upset that I didn’t buy a bigger roast!So tender and very flavorful.Thanks for a keeper!”

  • “THIS IS SO TENDER and DELICIOUS, full of flavor. I double the amount of chicken/beef broth and wine, and thicken a bit with 1 T. cornstarch and 1 T. water. Also, I add in cut up chunks of potatoes after the first hour of roasting.A “to cry for” meal. Thank you, Steve!”

  • “I made this last night and my husband absolutely raved about it. Pot roast is not my favorite, but he bought the cut of meat on sale and so I had to find a good recipe for it! I followed the recipe exactly, other than substituting beer for the wine, since we didn’t have an open bottle of wine and it seemed silly to open one for only 1/4c.
    My roast was almost 3 pounds, and I did it for 2 1/2 hours. I flipped it twice in the first hour, then added some cut up potatoes and halved carrots and left it for the second hour and a half.
    After I removed the meat, potatoes and carrots, I boiled the liquid until it was reduced to about half. Then I used my hand mixer to blend in the carrot and onion bits that were left in the juice. It made for a natural thickener and got my kids to actually eat some carrots!
    Thanks for a great pot roast recipe that doesn’t use the crock pot!”

  • “Delicious. Doubled the wine. Browned the Roast, then reduced the wine and stock a bit simmering to loosen up the crispy pan bits.Dumped everything in the crock pot on low for 8 hours.I added almost 1.5c of water because I used dehydrated veggies.Served with garlic parm mashed potatoes #34382 and fresh biscuits.Everyone raved!”

  • “Very Tender! New pot roast recipe for us. thanks”

  • “Wow!What a TENDER pot roast.It was wonderful.The only thing I did different was to use cooking sherry in place of the red wine.Step 15 confused me.I wasn’t quite sure what I was suppose to do.I assumed it meast to cook the meat at 200 degrees for the last half hour.Thats what I did and the roast turned out great.Thanks for sharing.”

  • “I have never made pot roast before this, and was a little confused as to the “keep the meat at 200 degrees for 30 minutes” but quickly realized it was necessary to break down the meat. Used beef stock and had 1.5 lb of chuck roast. You know it’s a good meal when your man looks at you like you’re the most amazing person he’s ever known. Definitely a keeper!”

  • “What can I say – this was delicious!! I made it last night with a very small (2 lb) outside round roast & cut the other quantities in half – except for the garlic & the wine!! I used 1 tsp dried thyme, eliminated the sugar, thickened the gravy & served with garlic mashed potatoes. Thanx Steve! “

  • “I WILL NEVER MAKE POTROAST ANY OTHER WAY!!! I stuck to the recipe directions until it came to making the sauce at the very end. While the liquid was reducing (as described in step 17) I mashed the well cooked veggies into the reducing liquid and added 4 nice splashes of worchestire before thickening with a water/cornstarch mixture.EXCELLENT! 🙂 Thanks so much Steve!”

  • “Delicous and tender! This was my first time making a pot roast and I recieved rave reviews from my family!”

  • “Extremely tender pot roast with a nice flavor.I heavily peppered mine while searing (jut personal taste).Will definitely make this one again.It’s a great base for so many recipes calling for shredded beef.Thanks Steve for sharing!”

  • “This is a terrific base recipe. I bought a pressure cooker 3 months ago and wanted to make pot roast. I found this recipe and adapted it for use in a pressure cooker and haven’t looked back. I usually buy 2.5-3lb roasts, and it takes about 1 hour to cook. I use dry thyme instead of fresh (and plenty of it, as I love thyme), and usually double the red wine. I like that this recipe is no-frills and doesn’t require canned or pre-packaged ingredients; everything is fresh.”

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