Name: Perfect Pot Roast
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: American
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; 4 sprigs fresh thyme; 1 sprig fresh rosemary; 1 ½ pounds small Yukon gold potatoes; 2 tablespoons chopped fresh parsley leaves

Perfect Pot Roast

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This Perfect Pot Roast is the ultimate comfort food, with tender, juicy meat and rich flavors from beef, vegetables, and red wine. Slow-cooked to perfection, this melt-in-your-mouth pot roast is an ideal meal for family gatherings or cozy dinners. The combination of savory beef, earthy vegetables, and aromatic herbs makes it a truly unforgettable dish. Serve it with crusty bread to soak up the delicious sauce and enjoy a hearty, satisfying meal.

Author: Janet
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Yield: 8 servings
Category: Main Course
Method: : Slow-cooked, Oven Roasted
Cuisine: American

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

4 sprigs fresh thyme

1 sprig fresh rosemary

1 ½ pounds small Yukon gold potatoes

2 tablespoons chopped fresh parsley leaves

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Instructions

Preheat oven to 325°F.
Season the beef with salt and pepper.
Heat canola oil in a Dutch oven over medium-high heat. Brown the beef on all sides.
Add onion, garlic, and tomato paste to the pot. Cook for 1-2 minutes.
Pour in red wine and beef stock, scraping up browned bits from the bottom of the pot.
Add carrots, mushrooms, thyme, and rosemary. Bring to a simmer.
Cover and transfer the pot to the preheated oven. Roast for 3-4 hours until the beef is fork-tender.
Add the potatoes in the last hour of cooking.
Remove from the oven, discard herbs, and garnish with parsley before serving.

Notes

You can substitute brisket or rump roast for the chuck roast for different flavors.
For a non-alcoholic version, replace the red wine with more beef stock.
Experiment with different vegetables such as parsnips or turnips for variety.
To store, keep leftovers in an airtight container in the fridge for up to 3 days.

Find it online: https://recipesbyjanet.com/perfect-pot-roast/