Tender Pot Roast

Steps on how to prepare a Tender Pot Roast recipe

Time

4 hour 10 minutes

Servings

1

Calories

436.1

    Ingredients

  • 3 -4 lbs chuck roast, trimmed
  • 2 tablespoons vegetable oil
  • salt and pepper
  • 1 cup carrot, chopped
  • 1 cup onion, chopped
  • 1 cup celery
  • 4 garlic cloves, minced
  • 2 cups chicken stock (or a combination) or 2 cups beef stock (or a combination)
  • 2 tablespoons sugar
  • 1 sprig thyme
  • 1/4 cup dry red wine
  • water

    How to make it

  1. 1. STEP

    Pre heat oven to 300 degrees.

  2. 2. STEP

    Season roast with salt and pepper on all sides.

  3. 3. STEP

    In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.

  4. 4. STEP

    Brown meat on all sides in dutch oven, this should take about 10 minutes.

  5. 5. STEP

    If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.

  6. 6. STEP

    Once browned remove meat from pot and place on a deep plate (to catch the juices).

  7. 7. STEP

    Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.

  8. 8. STEP

    Add garlic and cook until fragrant, about 1 minute.

  9. 9. STEP

    Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.

  10. 10. STEP

    Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.

  11. 11. STEP

    Add water until liquid comes halfway up sides of the meat.

  12. 12. STEP

    Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).

  13. 13. STEP

    Place in oven, be sure to turn the meat over every 30 minutes or so.

  14. 14. STEP

    Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).

  15. 15. STEP

    Remove meat from pan onto serving plate, cover with foil.

  16. 16. STEP

    Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).

  17. 17. STEP

    Thicken if desired.

    Ingredients

  • 3 -4 lbs chuck roast, trimmed
  • 2 tablespoons vegetable oil
  • salt and pepper
  • 1 cup carrot, chopped
  • 1 cup onion, chopped
  • 1 cup celery
  • 4 garlic cloves, minced
  • 2 cups chicken stock (or a combination) or 2 cups beef stock (or a combination)
  • 2 tablespoons sugar
  • 1 sprig thyme
  • 1/4 cup dry red wine
  • water

    Tags

    ROAST BEEF

    MEAT

    WINTER

    WEEKNIGHT

    OVEN

    INEXPENSIVE

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