A good pot roast is the epitome of comfort food, and this Perfect Pot Roast recipe will have you covered for any cozy meal. Tender beef, carrots, mushrooms, and potatoes all cooked to perfection in a flavorful broth make this dish the ultimate Sunday dinner or special occasion meal. The long, slow cook time ensures that every bite is filled with rich, savory goodness.
What sets this pot roast apart is the depth of flavor from the red wine, fresh herbs, and the perfect balance of seasonings. The beef becomes incredibly tender as it cooks, making it easy to shred with two forks and serve with those delicious, seasoned vegetables. Whether you’re making it for a family meal or a dinner party, this pot roast will definitely impress.
What You Need to Make Perfect Pot Roast:
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, sliced
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 1/2 pounds small Yukon gold potatoes
- 2 tablespoons chopped fresh parsley, for garnish
How to Make Perfect Pot Roast:
- Preheat the Oven: Preheat your oven to 325°F.
- Season the Beef: Season the chuck roast with 2 teaspoons of kosher salt and 3/4 teaspoon of freshly ground black pepper on all sides.
- Brown the Beef: Heat the canola oil in a Dutch oven over medium-high heat. Add the beef and cook until it is evenly browned on all sides, about 5-6 minutes per side. Once browned, set the beef aside.
- Cook the Onion: Reduce the heat to medium. Add the onion to the Dutch oven and cook, stirring frequently, until the onion is tender, about 5 minutes.
- Add the Tomato Paste and Garlic: Stir in the tomato paste and cook for 1 minute, until fragrant. Then add the minced garlic and cook for another minute.
- Add the Liquids: Stir in the red wine and beef stock, scraping up any browned bits from the bottom of the Dutch oven to incorporate all the flavor.
- Add the Vegetables and Herbs: Stir in the carrots, mushrooms, thyme, and rosemary. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer.
- Cook the Pot Roast: Place the browned beef on top of the vegetables and broth in the Dutch oven. Cover and place the Dutch oven in the preheated oven. Bake for 2 hours.
- Add the Potatoes: Uncover the Dutch oven and add the Yukon gold potatoes to the pot. Cover again and return to the oven. Bake for an additional 1 to 1 1/2 hours, until the beef is fork-tender.
- Shred the Beef: Let the roast stand for 15 minutes after removing it from the oven. Using two forks, shred the beef into bite-sized pieces.
- Serve: Serve the shredded beef, potatoes, carrots, and mushrooms with the juices from the pot, garnished with fresh parsley, if desired. Enjoy!
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place individual servings in the microwave or heat them on the stovetop. The pot roast can also be stored in the freezer for up to 3 months.
Perfect Pot Roast stored in a container for later use
Common Questions About This Recipe:
Can I use a different cut of beef?
While a chuck roast is ideal for pot roast because it becomes tender with slow cooking, you can also use brisket or round roast if needed. Just make sure to adjust cooking times accordingly.
Can I make this pot roast ahead of time?
Absolutely! Pot roast actually tastes even better the next day as the flavors have time to develop. Store leftovers in the fridge and reheat when ready to serve.
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the vegetables as directed, then transfer everything into the slow cooker. Cook on low for 6-8 hours or until the beef is fork-tender.
Can I substitute the red wine?
If you prefer not to use wine, beef stock is a great non-alcoholic substitute that will still give you a rich, flavorful broth.
Tips for the Best Pot Roast:
- Browning the beef is crucial to developing deep, rich flavors. Don’t rush this step!
- Don’t skip the simmering time—it’s what makes the beef so tender and flavorful.
- Leftovers can be stored in an airtight container for up to 2 days in the fridge. Reheat gently on the stove or in the oven.
This Perfect Pot Roast is a classic recipe that’s rich in flavor and perfect for a cozy meal. The tender beef, savory vegetables, and rich broth make it a true comfort food that everyone will love.
Perfect Pot Roast
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 sliced
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 1/2 pounds small Yukon gold potatoes
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat the oven to 325°F.
- Season beef with salt and pepper, then brown it in oil in a Dutch oven.
- Add onion and cook until tender. Stir in tomato paste and garlic, then cook until fragrant.
- Add wine, stock, carrots, mushrooms, thyme, and rosemary. Season to taste and bring to a boil.
- Place the beef on top, cover, and bake for 2 hours.
- Add potatoes, cover, and bake for 1-1.5 hours until the beef is fork-tender.
- Let the roast stand for 15 minutes, then shred the beef.
- Serve with vegetables, potatoes, and juices, garnished with parsley.
Notes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8