Description
A fabulous pot roast adapted from America’s Test Kitchen
Ingredients
Scale
- 3–4 pound chuck roast (I recommend Certified Angus Beef brand)
- Salt and pepper
- Olive oil
- Medium onion (chopped)
- 2–4 carrots (chopped*)
- 2 carrots (peeled and cut into into chunks*)
- 1 stalk celery (chopped)
- 8 ounces button mushrooms (cleaned and halved or quartered)
- 2 cloves garlic (minced)
- 2 teaspoons sugar
- 1 cup chicken broth
- 1/2 cup dry red wine
- 1 sprig thyme
- 1 can (14 1/2 ounces diced tomatoes with juice)
- 1 1/2 cups water
- 1 sprig rosemary
Instructions
- Preheat oven to 300º.
- Pat chuck roast dry with paper towels. Sprinkle both sides with salt and pepper. In a Dutch oven, heat a tablespoon or two of olive oil, and sear both sides. When browned, remove roast to a plate. Add a bit more oil if the pan is dry and saute onion, carrots, celery, and mushrooms until soft. Add sugar and garlic and allow to cook about a minute.
- Add the chicken broth, red wine, thyme, and tomatoes. Return roast to pan and add water. Allow liquid to come to a simmer, then cover the top of the pan with foil and top with the lid. Place in oven cook about 3½ to 4 hours, flipping meat every 30 minutes (as your schedule allows) until the roast is tender and falling apart.
- Remove meat from pan and add rosemary to liquid in the pan. Reduce liquid to about 1½ cups, then discard thyme and rosemary. Season with salt and pepper if needed (I added almost a teaspoon of salt and ½ teaspoon of pepper). Cut meat into slices or shred into large pieces, removing fat as necessary. Add meat back to the sauce and stir to combine.
- Serve over mashed potatoes or your favorite starch.
Notes
*I made this recipe with all chopped carrots the first time. I love having big chunks of carrots to eat along with the meat and mushrooms so added a couple carrots cut into larger pieces. Feel free to leave out the chunked carrots if you’d like!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main