If you’re used to not getting your roast just right, well, get ready to kiss dry meat goodbye! Our Perfected Pot Roast is just that… perfect. The meat is just as juicy as you dream of and it has all the fresh, tender veggies worth frolicking over. Fret no more, we’ve cracked the code! This Perfected Pot Roast has got it right, so now you can enjoy the warm, hearty, comforting dish you deserve!
Ingredients
- 1 (4-pound) chuck roast, boneless, excess fat trimmed
- kosher salt, to taste
- ground black pepper, to taste
- 2 tablespoons canola oil
- 1 medium sweet onion, cut into 1-inch-thick 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-long pieces
- 1 (8-ounce) carton cremini mushrooms
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 1/2 pounds small Yukon Gold potatoes
- 2 tablespoons fresh parsley leaves, chopped
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Season the roast with the salt and the black pepper.
Step 3 –In a Dutch oven over medium-high heat, add the oil.
Step 4 –Add the seasoned roast to the heated oil and cook until it is evenly browned, about 5-6 minutes per side. Transfer the roast to a large plate.
Step 5 –Reduce the heat to medium. Add the onions to the Dutch oven and cook, stirring frequently, until they are tender, about 5 minutes.
Step 6 –Stir the tomato paste and the garlic into the onions and cook until the garlic is fragrant, about 1 minute.
Step 7 –Add the wine and the beef stock to the onion mixture and stir to loosen any of the browned bits from the bottom of the Dutch oven.
Step 8 –Stir the carrots, the mushrooms, the thyme, and the rosemary into the sauce mixture, then season with the salt and the pepper.
Step 9 –Bring the sauce mixture to a boil, then reduce the heat and simmer.
Step 10 –Add the roast to the sauce mixture and place the lid on the Dutch oven.
Step 11 –Place the Dutch oven in the oven and roast, about 2 hours.
Step 12 –Transfer the Dutch oven from the oven and add the potatoes.
Step 13 –Return the lid to the Dutch oven and roast again until the meat and the potatoes are fork-tender, about 1 hour-1 hour 30 minutes.
Step 14 –Transfer the Dutch oven to a wire rack and let the roast mixture stand, about 15 minutes.
Step 15 –Remove and discard the thyme sprigs and the rosemary sprigs.
Step 16 –Place the roast in a large serving bowl and use two forks to shred it.
Step 17 –Pour the veggie mixture over the roast and slice the potatoes.
Step 18 –Garnish the roast and the veggies with the parsley.
