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 an 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 to be 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.
One 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 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 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!
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 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.
I 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
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 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.
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