Melt-in-your-mouth Pot Roast: A Simple Comfort Food

Let’s demystify the pot roast! For years, I was intimidated by the idea of cooking a giant hunk of meat, but I’m here to tell you that making a melt-in-your-mouth pot roast is so much easier than you think!

This foolproof pot roast recipe delivers fork-tender meat and vegetables bathed in rich gravy. Perfect for Sunday dinners or meal prep, this recipe requires minimal hands-on time while delivering maximum flavour...and the best part? It’s my family’s favourite!

Here are my Pro Tips:

• Choose well-marbled chuck roast - this will give the meat more flavour.

• Bring meat to room temperature before searing

• Don't skip the browning step - it’s not 100% necessary but it does make a huge difference in the overall flavour.

• Keep liquid at a gentle simmer

• Let rest 15 minutes before serving

Perfect Pairings

Serve this simple pot roast with:

• Creamy mashed potatoes (classic choice!)

• Crusty bread for sopping up the gravy

• Roasted or pan seared green beans

• Simple green salad with my go-to dressing

• Horseradish sauce

As someone who values foolproof, nourishing family meals, this Simple Pot Roast checks all the boxes. It’s a meal that makes you feel good from the inside out, giving your body the nutrients it needs while satisfying your cravings for something warm and delicious.

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Melt-in-your-mouth Pot Roast

Tools: Dutch Oven | Cutting Board | Chef’s knife

Ingredients:

• 4-5lb whole chuck roast

• 1 olive oil

• butter

• 2 onions, cut into quarters

• 4-5 carrots, cut into 2” pieces, on the diagonal

• 1 cup of red wine (you can sub beef broth)

• 2-3 cups beef broth

• 3 thyme sprigs

• 3 rosemary sprigs

Directions:

1. Look for a chuck roast that has lots of marbling - this will give it more flavour. Season the meat all over with S&P.

2. Preheat the oven to 275F. Set the dutch oven over medium high heat on the stovetop. Add 1 tbsp olive oil and 1 tbsp butter.

3. When the oil is hot, but not smoking, add the 2 quartered onions. Sauté until they are browned on both sides. Remove from the heat to a plate. Set aside.

4. Add the 4-5 sliced carrots and cook until slightly browned. About a minute or so.

5. If necessary, add more oil to the pot. Sear the meat 1 minute each side until it is brown all over. Remove it to a plate.

6. Add the 1 cup red wine to the pot, using a whisk to scrap up all the browned bits on the bottom of the pan. Once you’ve scraped up enough of the delicious brown bits, return the meat to the pot. Add in enough beef stock to come halfway up the meat.

7. Add in the onions and the carrots, followed by sprigs of rosemary and thyme. Put the lid on the pot and place into the oven for 3 hours. (if your roast weighs more, it might need up to 4 hours)

8. Let your roast sit for 15 minutes after cooking. Remove the thyme and rosemary sprigs. Using two forks, tear the meat into chunks and serve with the tender veggies and mashed potatoes. Enjoy!

Leftovers

You can store any leftovers in an airtight container in the refrigerator for up to four days. This is one of those dishes that tastes even better the second day, so leftovers are good thing!

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Ready to Try It?

This Melt-in-your-mouth Pot Roast is a must try winter recipe. Pin it for later or share it with someone who could use a classic bowl of comfort!

Don’t forget to leave a comment and let me know how you enjoyed this recipe. Happy cooking!

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