Go Back

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.

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