RecipeStripper

Clean recipe · sugarspunrun.com

Pot Roast Recipe

This is my classic, perfectly tender, best pot roast recipe! It cooks low and slow with plenty of carrots and potatoes on the side. I also include instructions for the slow cooker or instant pot, if you prefer to use those instead. Recipe includes a how-to video!

Original recipe: sugarspunrun.com

Yield:
6 servings
Prep:
30 min
Cook:
150 min
Total:
180 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Pot Roast Recipe

Ingredients

  1. 2-3 lbs chuck roast
  2. kosher salt and ground black pepper (for seasoning)
  3. 2 Tablespoons avocado or olive oil
  4. 3 Tablespoons butter (divided (salted or unsalted) )
  5. 1 large yellow onion (cut into thick wedges)
  6. 1 ½ Tablespoons minced garlic
  7. 1 teaspoon dried basil
  8. ½ teaspoon dried thyme
  9. ½ teaspoon paprika
  10. 1 teaspoon table salt
  11. ½ teaspoon ground black pepper
  12. ¼ cup red wine vinegar
  13. 2 cups beef broth
  14. 2 dried bay leaves
  15. 1 ½ lbs baby potatoes (cut into 1 ½” pieces (see note))
  16. 1 lb carrots (cut into 2” sticks (or 1 lb baby carrots) )
  17. Parmesan cheese and parsley for garnish (optional)

Instructions

  1. Preheat oven to 325F (160C) and arrange a rack to the center of the oven (make sure your covered Dutch oven will fit in there).
  2. Pat meat dry with paper towels then generously season meat all over with salt and pepper.
  3. Heat oil over medium-high heat in Dutch oven. Once shimmering, add the beef and sear on all sides (about 2-3 minutes per side, when you lift the meat it should be a deep rich brown, if not it hasn't cooked long enough.) While searing, allow the meat to sit undisturbed, moving it while it cooks will diminish the sear, which diminishes your flavor!
  4. Remove seared meat to a plate. Reduce stovetop heat to medium and toss 2 Tablespoons of butter into the skillet. Once melted, add onion and cook until softened.
  5. Add garlic and cook until fragrant (30 seconds).
  6. Add basil, thyme, paprika, salt, and pepper and stir briefly.
  7. Drizzle in red wine vinegar, scraping the bottom of the pan to loosen any browned bits that may be on the bottom. Cook until vinegar is reduced and the steam is no longer pungent if you sniff it.
  8. Add beef broth and stir, then add baby potatoes and carrots. Add bay leaves and submerge them into the liquid. Add chuck roast over the veggies (and add any juices that may have pooled on the plate to the pot as well), nestling it gently into the liquid (it will not be submerged). Place remaining butter (1 Tbsp) on top of the roast.
  9. Cover with lid, transfer to center rack of oven, and cook for 2 ½ -3 hours. Check roast by piercing/tugging with a fork. If it doesn’t come apart easily with a fork, return to the oven and cook until tender (I check every 20-30 minutes).
  10. Once cooked, remove roast to a plate and shred, discarding any large pieces of fat. Remove bay leaf from pot then return the meat to the pot, stir and serve, garnished with parmesan cheese and parsley.