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Perfect Pot Roast
A tender and flavorful pot roast with carrots, mushrooms, and potatoes, all cooked in a savory broth with red wine and fresh herbs.
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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
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8