116
Submitted by Steve_G
"This is a sure fire method of making a tender pot roast every time."
photo by Ashley Cuoco 
- Ready In:
- 4hrs 10mins
- Ingredients:
- 12
- Yields:
-
1 Roast
- Serves:
- 6
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ingredients
- 3 -4 lbs chuck roast, trimmed
- 2 tablespoons vegetable oil
- salt and pepper
- 1 cup carrot, chopped
- 1 cup onion, chopped
- 1 cup celery
- 4 garlic cloves, minced
- 2 cups chicken stock (or a combination) or 2 cups beef stock (or a combination)
- 2 tablespoons sugar
- 1 sprig thyme
- 1⁄4 cup dry red wine
- water
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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.
Questions & Replies
-
Do the vegetables stay in the pan while the meat is being roasted for 2 1/2 - 3 1/2 hours? It seems they would get overly soft if so.
JCarson
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Hi, I do not have a dutch oven. Can I use a stainless steel pot with a stainless steel rimmed glass lid?
kathleen R.
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If I want to add potatoes or serve the vegetables with the meal at what point do I add them (or remove them)
brtly3
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Can I substitute for the red wine?
richngeri
-
Can you cook this in a slow cooker?
Lisa N.
see 4 more questions
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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.
Lennie
-
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!
Bev I Am
-
At last a tender pot roast! A heavenly roast angels should experience. Nothing complicated, simple prepareation and excellent results.
See AlsoPad Thai Recipe - Food.comLee Lee
-
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
Just Cher
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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 the wine 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.
Mary Leverington
see 110 more reviews
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Tweaks
-
Aren’t those potatoes in the picture?
jr.petercoombs
-
Oven Temperature
erich.strong
-
First of all this recipe is fantastic. I have made this twice now and had a nice tender roast both times. That being said I have a couple of tips. First, you don't need to turn the meat every 30 minutes. I turned it twice during the entire 4 hour cooking time. The more you open the oven the longer it will take to cook. Also, I like to use Penzey's soup base instead of canned broth. It provides a richer sauce for making gravey at the end, and I am generous with the base. While I do chop the onions and celery according to the directions, I like to keep my carrots larger and do the same with potaotoes. That way they don't fall apart when you are ready to serve, it also makes them easier to remove at the end for making gravey. Rather than reducing the liquid, I like to thicken it with some cornstarch or arrowroot. You will have a delicous gravey for the veggies, meat and your bread. I prefer the cornstarch or arrowroot because they don't get all lumpy when added to the hot liquid like flour does. You will impress everyone with this amazing meal.
maak5541
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Sooo tender! I used honey instead of sugar, added 2 tablespoons of Worcestershire sauce and doubled the red wine...wonderful!
Tiffany P.
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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.<br/>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.<br/>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!<br/>Thanks for a great pot roast recipe that doesn't use the crock pot!
The Portugarians
see 7 more tweaks
RECIPE SUBMITTED BY
Steve_G
Fort Myers, Florida
- 96 Followers
- 196 Recipes
- 1 Tweak
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