Tender melt-in-mouth pot roast (Print Version)
Slow-cooked tender pot roast with rich flavors and melt-in-your-mouth texture, served best with crusty bread.
# What You'll Need:
→ Meat
01 -
3 to 4 pounds beef chuck roast
→ Vegetables
02 -
3 large carrots, peeled and cut into chunks
03 -
2 celery stalks, cut into chunks
04 -
1 large onion, quartered
05 -
4 cloves garlic, smashed
→ Liquids
06 -
2 cups dry red wine (cabernet sauvignon, pinot noir, or merlot)
07 -
2 cups beef stock
→ Herbs and Seasonings
08 -
2 tablespoons fresh rosemary, chopped
09 -
2 tablespoons fresh thyme, chopped
10 -
Salt and freshly ground black pepper, to taste
11 -
2 tablespoons olive oil
# Steps to Follow:
01 -
Peel and chop carrots, celery, and onion. Smash garlic cloves and chop fresh herbs. Set aside.
02 -
Pat the chuck roast dry and season generously with salt and black pepper. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side.
03 -
Remove the roast temporarily. Pour red wine into the pot to deglaze, scraping up browned bits from the bottom. Allow the wine to reduce slightly for 3-4 minutes.
04 -
Return the roast to the pot along with carrots, celery, onion, garlic, rosemary, and thyme. Pour in beef stock to partially submerge the meat.
05 -
Cover the Dutch oven with a tight-fitting lid and place it in a preheated oven at 275°F (135°C). Slow cook for 3.5 to 4 hours until the meat is tender and falls apart easily.
06 -
Remove the pot roast from the oven and let it rest for 15 minutes. Serve with crusty bread and spoon the flavorful pan juices over the meat.
# Additional Notes:
01 -
Use a heavy-bottomed pot with a tight lid to retain moisture and ensure even cooking. Patience is key—low and slow cooking results in melt-in-your-mouth tenderness.
02 -
Choose a dry red wine you enjoy drinking, as its flavor will concentrate during cooking.