The Fool Proof Pot Roast

05.25.21 05:51 PM Comment(s) By Adrienne Towsen

Tuesday Treats!

I'm pretty sure the way to my heart is through a perfect pot roast and a glass of red wine. My mom used to make the BEST pot roast. I have funny memories of us going to the Rain Forest Café and her ordering their "Paradise Pot Roast" (she was a sucker for this meal too). There is something just comforting about it.... This recipe I have tweaked a bit over the years. It is now completely fool proof. I have had dishes where the meat was too overcooked and the gravy was under seasoned. I think I got this one right. So, grab yourself a nice bottle of something full-bodied like a Malbec, Cabernet Sauvignon, Cabernet Franc, or my personal favorite, an Aglianico, and get ready for a simple one pot meal. This serves 6-8 people. I usually make this much anyway, because the leftovers heat up perfectly.




Ingredients

*3-5 pound chuck roast

*2 teaspoons salt

*1 teaspoon pepper

*2 tablespoons vegetable oil

*6 cloves of garlic (minced)

*2 cups full-bodied red wine (I used a Malbec)

*2 cups of beef broth (I used College Inn brand)

*2 tablespoons Worcestershire sauce

*2 medium-sized white onions (cut into 2-3 inch chucks)

*1-pound bag of pre-sliced and washed baby carrots

*1 pound of bite-sized potatoes (any type you prefer, washed)

*2 sprigs of rosemary

*2 tablespoons cornstarch if you prefer a thicker gravy


  • Pre-heat the oven to 350 degrees Fahrenheit.
  • Place a Dutch oven pan on the stove and heat the vegetable oil on medium-high heat. 
  • Sear each side of the pot roast for 1-2 minutes to seal in the juices. 
  • Remove the roast from the pan and set it aside. 
  • Add the garlic to the juices left in the pan and stir for 30 seconds over the heat. 
  • Next add the wine and beef broth to deglaze the pan. 
  • Place the roast back into the pan.
  • Pour the Worcestershire over the roast, and add the onions, carrots, and potatoes. 
  • Stir lightly then add the rosemary on top. 
  • Place the lid on top and now place the pan into the pre-heated oven. Cook the contents for 3 hours, or until the meat shreds easily with a fork or is close to 200 degrees Fahrenheit internal temperature. (At 3 hours, this roast typically is perfect, and shreds like butter).
  • If you want the juice a little thicker you can mix 2 tablespoons of corn starch into 1/4 cup of COLD water. Stir well. Then you can whisk that mixture a little at a time into the pan to make a thicker gravy. Note: Don't add powdered cornstarch or flour directly to the hot liquid, it will clump. 


*A variation of this recipe that I prefer is to omit the chunk potatoes altogether and add the roast, carrots, onions, and gravy overtop homemade mashed potatoes. 




Mangia! I hope you enjoy this recipe! 


Xoxo -Lisa


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