A deliciously tender Perfect Every Time Pot Roast Recipe is hard to come by these days. Still, I have one to share with you today, made with a quality marbled Chuck roast, tender seasonal root vegetables such as Yukon Gold potatoes, baby carrots, celery, onions, all slowly cooked in a rich broth made from red wine.
There is a cherished recipe for an all-time American favorite Sunday dinner; that favorite is the Pot Roast. Some are tender and juicy if cooked correctly, while others may leave something to be desired to be more on the tough or stringy side if cooked too rapidly. You can’t rush a good tender Perfect Every Time Pot Roast Recipe; it takes a little patience on your part.
One of the essential factors in my Perfect Every Time Pot Roast Recipe is that I take a little time choosing the proper cut of meat with excellent marbling. I generally use a Chuck Roast, which can be challenging if not treated correctly in the cooking process leading up to a stringy pot roast. I always look for a decent amount of marbling to my Chuck roast to help keep it tender while I simmer it on low heat.
Searing the Pot Roast also helps lock in the flavor and juices while cooking slowly in a large Dutch Oven. By the way, did you happen to check out the gorgeous Red Cast Iron Dutch Oven in the pictures? I got that for one heck of a reasonable price at our Aldis here in Olive Branch. Nice right? $29.00 bucks were all I paid for that lousy baby, believe it or not. I told you it was a great steal. I mean deal. Ha Ha!
Another huge factor to a tender Perfect Every Time Pot Roast Recipe is the low heat and longer cooking time. Generally, my rule of thumb for a tender Perfect Every Time pot roast is that 1 pound of Chuck Roast = 1 hour of cooking time at 275 Degrees. That’s relatively simple for everyone to remember and eliminates what I call cooking confusion. So if you have a 7-pound roast, you simple cook 7 hours on 275 Degrees F. Easy peasy to remember. Slow and steady wins the Pot Roast race every darn time, friends.
I sure hope you picked up an excellent healthy Chuck Roast of about 6-7 pounds because trust me, this is the motherload of all tender and delicious Pot Roast recipes– which is exactly how it got the name of Perfect Every Time Pot Roast Recipe. It earned that lovely title over the years.
Tips and tricks to making the Perfect Every Time Pot Roast Recipe
Choose the Right Roast for your recipe– It may come as a huge surprise, but the best pot roasts start with the toughest cuts of meat. These choices are perfect to use Chuck roast. Look for boneless chuck roast, chuck shoulder, blade roast, shoulder steak, chuck eye, or seven-bone roast. Round Roast . Look for rump roast or bottom round. Brisket Look for flat cut, flat half, and point half.
Pat-Dry the roast meat -by using clean paper towels to remove all moisture before seasoning the Roast. Drying the Roast will give it a great a better sear and help retain the inner juices.
Be sure to season it before searing, always add salt and pepper or other optional dried herbs and spices before searing it on both sides. It adds an extra layer of flavor roast as well as to the finished Pot Roast.
To sear the pot roast, heat a small amount of cooking oil in The Dutch Oven and heat it until the oil is shimmering. Add the pot roast to the Dutch Oven and let it cook for several minutes without moving the roast around. Be sure not to burn it in the process. When the roast lifts quickly and has a deep brown crust, you can turn the roast to sear the other side. If your roast is on the thick side, you can use kitchen tongs to hold the pot roast up while you sear the sides.
Whether you decide to cook your pot roast using an oven, crock-pot, or even a pressure cooker method, you will get tender and tasty results if you use a lower heat over a long time versus a faster time or heat level.
Perfect Every Time Pot Roast Recipe
One – 6 to 7- pound marbled Chuck Roast
Three tablespoons of olive oil
Two cups of whole baby carrots
Three stalks of celery sliced into large pieces
One large onion roughly chopped
Four cloves of garlic chopped
One cup of red table wine
Two cups of beef stock
Kosher salt to own taste
Freshly ground pepper to own taste
Three sprigs of fresh Thyme, or more to taste
One tablespoon of basil
One teaspoon of chopped rosemary
Six pepperoncini peppers
Six medium Yukon gold potatoes halved
kosher salt to own taste
fresh ground black pepper to own taste
Perfect Every Time Pot Roast Recipe
- 7 pound Marbled Chuck Roast
- 3 tablespoons Olive oil
- 2 cups Whole baby carrots
- 3 Stalks of celery sliced into large pieces
- 1 large onion roughly chopped
- 4 cloves Garlic chopped
- 1 cup red table wine
- 2 cups beef stock
- 3 Sprigs fresh Thyme or more to taste
- 1 tablespoon Basil
- 1 teaspoon Chopped rosemary
- 6 Pepperoncini peppers
- 6-7 Yukon gold potatoes halved
- Kosher salt, to own taste
- Fresh ground black pepper, to own taste
- Season pot roast with kosher salt and fresh ground pepper.
- Heat a large Dutch oven over medium-high heat, then add 3 tablespoons of olive oil to the large Dutch oven.
- Place the Pot roast into the Dutch Oven and sear the pot roast it for about 2 minutes on all sides until it is seared and browned on both sides. Remove the roast to a plate.
- Add a little more olive oil to the Dutch Oven, then the olive oil is hot add the baby carrots, celery, onion, and garlic. Toss them around a bit in the Dutch Oven until lightly browned, about 2-3 minutes or so. Remove from the Dutch oven and place on a plate.
- With the burner still on medium-high, use red wine to deglaze the Dutch Oven, scraping the bottom with a whisk to get all the little bits up.
- When the bottom of the pan is sufficiently deglazed, place the pot roast back into the Dutch Oven and add the 2 cups of beef stock, sprigs of thyme, basil, and chopped rosemary.
- Put the lid on, then roast in a 275 degree F oven for about 4 hours before adding back in the carrots, celery, onion, halved Yukon potatoes, pepperoncini peppers, kosher salt, and freshly ground pepper to own taste. Cook another 2-3 hours at 275 degrees F for a 6-7 pound chuck roast.
- Remove from the oven and let rest for about 10 minutes before slicing and serving the pot roast.
Pin or Print the recipe to save for later! or check out the Social Profiles for more inspiration
Recommended recipes to try
- Hamburger Steaks Smothered in Gravy is Southern comfort food at its finest. Simple, savory, flavorful, juicy, melt in your mouth, all-beef patties seasoned and smothered in a thick, creamy homemade brown gravy with onions.
- The Mississippi Pot Roast Recipe by Robin Chapman has taken the Pinterest nation of pinners hostage and refuses to let go of them anytime soon.
- Sloppy Joe Sliders are one of my delicious variations of an iconic childhood favorite turned into a fun slider sandwich that’s awesome as a dinner option or even appetizer. You are going to love the flavorful homemade Sloppy Joe Sauce that has simple ingredients you probably have in your kitchen now