Perfect Pot Roast – Truly the best melt-in-your-mouth pot roast, cooked low and slow and simmered until perfection. Serve with crusty bread!
4 pounds boneless chuck roast, excess fat trimmed
Kosher salt and freshly ground black pepper, to taste
2 tablespoons canola oil
1 medium sweet onion, cut into 1-inch 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 pieces
8 ounces cremini mushrooms
4 sprigs fresh thyme
1 sprig fresh rosemary
1 1/2 pounds small Yukon gold potatoes
2 tablespoons chopped fresh parsley leaves
- Preheat oven to 325 degrees F.
- Season beef with 2 teaspoons salt and 3/4 teaspoon black pepper.
- Heat canola oil in a Dutch oven over medium high heat. Add beef and cook until evenly browned, about 5-6 minutes per side; set aside.
- Reduce heat to medium. Add onion, and cook, stirring frequently, until tender, about 5 minutes.
- Stir in tomato paste and garlic until fragrant, about 1 minute.
- Stir in wine and beef stock, scraping any browned bits from the bottom of the Dutch oven.
- Stir in carrots, mushrooms, thyme and rosemary; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer. Top with beef.
- Place into oven, covered, and bake for 2 hours. Uncover and add potatoes; place into oven, covered, and bake until beef is fork-tender, about 1 hour to 1 hour and 30 minutes.
- Let stand 15 minutes. Remove beef from the Dutch oven; shred, using two forks.
- Serve beef, potatoes, carrots and mushrooms with juices immediately, garnished with parsley, if desired.