Tender Pot Roast
This is a sure fire method of making a tender pot roast every time.
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lbs chuck roast, trimmed
tablespoons vegetable oil
salt and pepper
cups chicken stock (or a combination) or 2 cups beef stock (or a combination)
dry red wine
Pre heat oven to 300 degrees.
Season roast with salt and pepper on all sides.
In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
Brown meat on all sides in dutch oven, this should take about 10 minutes.
If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
Once browned remove meat from pot and place on a deep plate (to catch the juices).
Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
Add garlic and cook until fragrant, about 1 minute.
Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
Add water until liquid comes halfway up sides of the meat.
Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
Place in oven, be sure to turn the meat over every 30 minutes or so.
Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
Remove meat from pan onto serving plate, cover with foil.
Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
Thicken if desired.
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