I think we mention this every year about this time but we’ll say it again – we love Fall! We absolutely love when the weather starts to cool off around the country (USA). Many of our favorite recipes across Flavor Bible are hearty meals that fit just perfectly in a meal rotation during the Fall and eventually the Winter months. We don’t throw around the word “perfect” in our recipe titles simply for clicks. In fact this is the first time we’ve ever used it as part of a blog post title. That should hold some weight. Most of us have had a pot roast at some point in life. We’ve made it plenty of times over the years and it’s always good – but never perfect. Ladies and gentlemen we welcome you to THE PERFECT POT ROAST. Wait until you get a load of this…
For this recipe we used a 7-bone chuck roast. You can read more about what that is and how it compares to a regular bone-in or boneless chuck roast at the link above. Either will do for this recipe but this is what we were able to get from our local Angus farm and it couldn’t have turned out any better, hence the name Perfect Pot Roast! We want to get you straight to the good stuff so we won’t clog up this post with a bunch of meat science jargon. That’s another post for another day.
Preparation: The Perfect Pot Roast
As always gather up your ingredients out front and prep away as it makes life so much easier in the kitchen and you won’t forget that one ingredient that makes you utter a swear word 😀
Prepare the Meat for Your Perfect Pot Roast
- Pat the meat dry. Use half the oil to coat the meat and season generously with salt and pepper on all sides. Drizzle the oil in a pan and heat on medium heat. When the pan is hot, brown the meat (see our notes) 2 – 3 minutes on each side. Remove and set aside (or in our case into the cooking vessel that will ultimately end up in the oven).
- Add the onions and cook 4 – 5 minutes, stirring occasionally, or until becoming translucent. Stir in the garlic and cook another 1 – 2 minutes, or until aromatic (don’t burn the garlic!).
- Meanwhile, preheat an oven to 275°F.
Our 7-bone chuck roast was very large, too large in fact to fit in the pan or our Dutch oven, so we had to trim it down and eventually transfer it to another vessel. If doing so, toss all of the remnants, veggies, and meat into your final cooking vessel. If able to fit in a Dutch Oven, or other similar vessel, then carry on and ignore this step.
Cook the Perfect Pot Roast
Cover the mixture and cook for two hours.
Remove from the oven. Add the carrots, celery, potatoes, and mushrooms. Cover and cook for one more hour.
Remove from the oven and ensure vegetables and meat are tender (see notes). Portion and serve.
Well, what do you think? Is this the perfect pot roast? Let us know in the comments!
Equipment: The Perfect Pot Roast
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Mostly kitchen basics were used in this recipe. As noted above we ended up using to cooking vessels as opposed to one that could go from stovetop to oven due to the size and shape of our particular chuck roast. If you’re in the market for some of the items needed in this recipe here are some recommendations below (affiliate links, we also included the Dutch Oven we would have used had it fit!):
If you liked that, try this…
- Pumpkin Spiced Braised Short Ribs
- Wine Braised Lamb Shanks
- Wine Braised Veal Riblets
- Jamaican Oxtail Stew
- Classic Beef Stew
- Instant Pot Irish Osso Buco
- Cherry Apple Braised Short Ribs
- Instant Pot Short Rib Ragu
Help Us Grow!
Once you finish basking in the glory of another incredible dish we would love for you to rate and comment below. Tell us how you added your own spin to this recipe. Maybe even give us a share on social media with #flavorbible. You can also follow us on our social pages by clicking the links at the bottom of the page. Be sure to check back regularly as we continue on our global culinary journey!
The Perfect Pot Roast
Equipment
- Cast Iron Skillet See post copy 😉
- Casserole Dish See post copy 😉
Ingredients
The Meat and Aromatics
- 3 – 4 lbs. Bone-in Chuck Roast
- 4 tbsp. Extra Virgin Olive Oil, divided in half See recipe instructions
- Salt and Pepper, to season meat generously
- 1 Sweet Onion, roughly chopped
- 4 cloves Garlic, diced or minced
The Rest (Pre-Oven)
- 2 cups Beef Broth or Stock We used Better than Bouillon
- 2 tbsp. Tomato Paste
- ½ cup Dry Red Wine or Red Cooking Wine (which we ended up using).
- 2 – 3 sprigs Fresh Thyme
- 2 – 3 sprigs Fresh Rosemary
- 2 – 3 sprigs Fresh Sage
- 2 – 3 Dried Bay Leaves
Truly the Rest 🙂
- 4 Carrots, roughly chopped
- 3 Celery stalks, roughly chopped
- 1.5 lbs. Potatoes, chopped to relatively uniform size We used Private Selection petite medley from Kroger. Nice variation on type and color.
- 8 oz. Cremini Mushrooms, sliced Aka Baby Bellas
Instructions
Prepare the Meat
- Pat the meat dry. Use half the oil to coat the meat and season generously with salt and pepper on all sides. Drizzle the oil in a pan and heat on medium heat. When the pan is hot, brown the meat (see our notes) 2 – 3 minutes on each side. Remove and set aside (or in our case into the cooking vessel that will ultimately end up in the oven).
- Add the onions and cook 4 – 5 minutes, stirring occasionally, or until becoming translucent. Stir in the garlic and cook another 1 – 2 minutes, or until aromatic (don't burn the garlic!).
- Meanwhile, preheat an oven to 275°F.
ONLY FOLLOW IF MOVING TO NEW VESSEL
- IF CHANGING COOKING VESSEL, toss all remnants, veggies, and meat into final cooking vessel. If using a Dutch Oven, or other similar vessel, then carry on.
Cook the Perfect Pot Roast
- Cover the mixture and cook for two hours.
- Remove. Add the carrots, celery, potatoes, and mushrooms. Cover and cook for one more hour.
- Remove from the oven and ensure vegetables and meat are tender (see notes). Portion and serve.
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