Perfect Pot Roast
This recipe delivers a classic, deeply flavorful pot roast. A chuck roast is generously seasoned and seared to develop a rich crust, then slow-roasted in a Dutch oven with browned onions, carrots, beef broth, and fresh herbs. The low and slow cooking method ensures the beef becomes incredibly tender and succulent, yielding a comforting and satisfying meal.
Equipment
- 1 Dutch Oven or Large Pot With a tight-fitting lid
- 1 Whisk
- 1 Tongs or Large Spatula For handling hot meat and vegetables
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- Salt and freshly ground black pepper
- One 3- to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions peeled and halved
- 6 to 8 whole carrots unpeeled, cut into 2-inch pieces
- 1 cup red wine optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
Instructions
- Preheat the oven to 275 degrees F.
- Generously salt and pepper the chuck roast.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
- Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
- Add in the onions and the carrots, along with the fresh herbs.
- Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
Notes
1. Searing the chuck roast and vegetables deeply before braising is paramount. This crucial Maillard reaction develops complex flavors that become the backbone of your pot roast and its rich sauce. Don't rush this step.
2. Deglazing the pot with wine or broth after searing captures all the flavorful 'fond' – the browned bits stuck to the bottom. This adds immense depth to your finished gravy.
3. The low oven temperature (275°F) is essential for breaking down the tough connective tissues in chuck roast, resulting in incredibly tender, fall-apart meat without drying it out. Patience is key for this method.
2. Deglazing the pot with wine or broth after searing captures all the flavorful 'fond' – the browned bits stuck to the bottom. This adds immense depth to your finished gravy.
3. The low oven temperature (275°F) is essential for breaking down the tough connective tissues in chuck roast, resulting in incredibly tender, fall-apart meat without drying it out. Patience is key for this method.