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Perfect Pot Roast Plated

The Perfect Pot Roast

Savory, rich, meaty deliciousness. This truly is the perfect pot roast.
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Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 35 minutes
Course Dinner, Main Course, Supper
Cuisine American
Servings 8
Calories 1015 kcal

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.
    Perfect Pot Roast after 2 hours without vegetables
  • Remove. Add the carrots, celery, potatoes, and mushrooms. Cover and cook for one more hour.
    The Perfect Pot Roast Rest of Ingredients Added
  • Remove from the oven and ensure vegetables and meat are tender (see notes). Portion and serve.
    Pot roast finished in pan

Notes

Note 1: In our situation we had a very long chuck roast that we had to trim into 3 separate pieces to fit in the pan.  Work in batches if needed as that's what we did.
Note 2: Adding the vegetables late will help keep a shreddable, fall-off-the-bone, meat with vegetables that aren't mushy or too soft.
Keyword 7 bone chuck roast, Baby Bella Mushrooms, Beef Broth, Better than Bouillon, Braised, Carrots, Celery, chuck roast, comfort food, Cremini Mushrooms, Home Cooking, Mushrooms, Onion, pot roast, Potatoes, red wine, Slow Cooked, Sunday dinner