Tender Pot Roast Recipe #22137
This is a sure fire method of making a tender pot roast every time.
by Steve_G
4¼ hours | 10 min prep
SERVES 6 , 1 Roast
- 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 cloves garlic, minced
- 2 cups chicken stock or beef stock (or a combination)
- 2 tablespoons sugar
- 1 sprig thyme
- 1/4 cup dry red wine
- water
- Pre heat oven to 300 degrees.
- Season roast with salt and pepper on all sides.
- In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
- Brown meat on all sides in dutch oven, this should take about 10 mins.
- If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
- Once browned remove meat from pot and place on a deep plate (to catch the juices).
- Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
- Add garlic and cook until fragrant, about 1 minute.
- Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
- Add redwine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
- Add water until liquid comes halfway up sides of the meat.
- Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
- Place in oven, be sure to turn the meat over every 30 minutes or so.
- Cook until fork tender, 2 1/2- 3 1/2 hrs.
- (meat needs to remain above 200 degrees F. for 30 minutes).
- Remove meat from pan onto serving plate, cover with foil.
- Place dutch oven back on stove, boil till liquid is reduced to 1 1/2 cups or so, (about 15 mins).
- Thicken if desired.
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5 stars