Simple Perfect Pot Roast Recipe

🕒 Prep Time: 20 minutes
🕒 Cook Time: 5 hours
🕒 Total Time: 5 hours 20 minutes
🥩 Recipe Category: Roast Beef
🔎 Keywords: Meat, Weeknight

Description:

This recipe for Simple Perfect Pot Roast brings back memories of home-cooked meals and Sunday gatherings. Inspired by the traditional flavors passed down from generation to generation, this dish embodies the warmth and comfort of family dinners. Imagine the aroma of tender roast beef filling the air, accompanied by the nostalgic taste of Mom’s cooking. It’s a recipe that resonates with tradition and simplicity, perfect for any occasion, whether it’s a cozy weeknight dinner or a special family gathering.

Ingredients:

1 onion
2 carrots
1 celery rib
1 garlic cloves
1 teaspoon sugar
2 cups low sodium beef broth
2 cups low sodium chicken broth
1 sprig fresh thyme
2 tablespoons olive oil
1-1 ½ pound beef chuck roast
1/4 cup dry red wine
Salt and pepper to taste
Water

Nutrition Facts (Per Serving):

Calories: 445.4
Fat Content: 21.8g
Saturated Fat Content: 7.5g
Cholesterol Content: 158.4mg
Sodium Content: 228.2mg
Carbohydrate Content: 8.3g
Fiber Content: 0.9g
Sugar Content: 4.1g
Protein Content: 52.5g

Instructions:

Preheat Oven: Adjust the oven rack to the middle position and preheat the oven to 300°F.
Prepare the Roast: Pat the beef chuck roast dry with paper towels, ensuring it’s thoroughly dry. Season generously with salt and pepper on all sides.
Brown the Roast: In a large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat until shimmering but not smoking. Brown the roast thoroughly on all sides, adjusting the heat if the fat begins to smoke. This process takes about 8-10 minutes. Once browned, transfer the roast to a large plate and set it aside.
Sauté Aromatics: Reduce the heat to medium and add the onion, carrot, and celery to the pot. Cook, stirring occasionally, until they begin to brown, about 6-8 minutes. Add the garlic and sugar, cooking until fragrant, approximately 30 seconds.
Deglaze the Pot: Pour in the chicken and beef broths, and add the fresh thyme to the pot. Use a wooden spoon to scrape the bottom of the pan, loosening any browned bits.
Return Roast to Pot: Return the browned roast and any accumulated juices to the pot. Add enough water to come halfway up the sides of the roast.
Braise in Oven: Bring the liquid to a simmer over medium heat. Then, cover the Dutch oven tightly and transfer it to the preheated oven. Cook the roast, turning it every 30 minutes, until it’s fully tender and a meat fork slips in and out of the meat very easily. This process typically takes 3 1/2 to 4 hours.
Prepare the Sauce: Once the roast is done, transfer it to a carving board and tent it with foil to keep warm. Allow the liquid in the pot to settle for about 5 minutes, then use a wide spoon to skim off any fat from the surface. Discard the thyme sprig. Boil the liquid over high heat until it’s reduced to about 1 1/2 cups, which usually takes around 8 minutes. Add the red wine and reduce again to 1 1/2 cups, approximately 2 minutes. Season the sauce to taste with salt and pepper.
Serve: Slice the meat into 1/2-inch slices, or pull it apart into pieces. Transfer the meat to a warmed serving platter and pour about 1/2 cup of the sauce over the meat. Serve the remaining sauce on the side.

Recipe Notes:

For added flavor and heartiness, consider adding small red potatoes, sliced carrots, and/or parsnips to the pot approximately 45 minutes before the roast is finished cooking.

Enjoy the hearty and comforting flavors of this Simple Perfect Pot Roast, reminiscent of cherished family meals and homemade goodness. Whether it’s a leisurely weekend dinner or a cozy weeknight supper, this recipe is sure to delight your taste buds and warm your soul.