Perfect Every Time Pot Roast Recipe

A  deliciously tender Perfect Every Time Pot Roast Recipe is hard to come by these days; but 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.

In every family, there is a cherished recipe for and American all-time 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 being more on the tough or stringy side if cooked too rapidly. You just can’t rush a good tender Perfect Every Time Pot Roast Recipe; it takes a little patience on your part.

perfect-pot-roast-recipe-1One of the most important factors in my Perfect Every Time Pot Roast Recipe is the fact I take a little time choosing the right  cut of meat with great marbling. I generally use a Chuck Roast which can be tough is not treated correctly in the cooking process leading up to a stringy pot roast. So I always look for a decent amount of marbling to my Chuck roast to help keep it tender while I cook it slowly on low heat.

Searing the Pot Roast also helps lock in the flavor and juices while it cooks 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 totally got that for one heck of a good price at our Aldis here in Olive Branch. Nice right? $29.00 bucks, was all I paid for that bad baby believe it or not. Told you it was a great steal, I mean deal. Ha Ha!

perfect-pot-roast-2Another huge factor to a tender Perfect Every Time Pot Roast Recipe is  the low heat and a 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 fairly 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 right? Slow and steady wins the Pot Roast race every darn time, friends.

perfect-every-time-pot-roast-recipe-collageI  sure hope you picked up and nice 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.

Perfect Every Time Pot Roast Recipe

  • 1 – 6 to 7- pound marbled Chuck Roast
  • 3  tablespoons  of olive oil
  • 2 cups of whole baby carrots
  • 3 stalks of celery sliced into large pieces
  • 1 large onion roughly chopped
  • 4 cloves of garlic chopped
  • 1 cup of red table wine
  • 2 cups of beef stock
  • Kosher salt to own taste
  • Freshly ground pepper to own taste
  • 3 sprigs fresh Thyme, or more to taste
  • 1 tablespoon of basil
  • 1 teaspoon of chopped rosemary
  • 6 pepperoncini peppers
  • 6-7  Medium Yukon gold potatoes halved
  • kosher salt to own taste
  • fresh ground black pepper to own taste


  1. Season pot roast  with kosher salt and fresh ground pepper.
  2. Heat a large Dutch oven over medium-high heat, then add 3 tablespoons of olive oil to the  large Dutch oven.
  3. 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.
  4.  Add a little more olive oil to the Dutch Oven, then the olive oil is hot add in the baby carrots, celery, onion, and garlic. Toss them around a bit in the Dutch Oven until slightly browned, about 2-3 minutes or so. Remove from the Dutch oven and place on a plate.
  5. 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.
  6. 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.
  7. 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 3-4 hour on 275 degrees F for a 6-7 pound chuck roast.
  8. Remove from the oven and let rest for about 10 minutes before slicing and serving  the post roast.

© Heidy L. McCallum and The McCallum’s Shamrock Patch,2016- 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.





Speak your mind...

%d bloggers like this: