Go Back
Print

PERFECT BRAISED POT ROAST

A scrumptious slow roasted braised chuck roast with beefy flavored vegetables and a silky gravy
Prep Time 35 minutes
Cook Time 3 hours
Total Time 3 hours 35 minutes
Servings 8
Author Yvonne @ StoneGable

Ingredients

  • 1 3 lb. boneless chuck roast
  • 2 tsp olive oil
  • 1 large yellow onion. peeled and sliced
  • 1 bag baby carrots
  • 2 cups mushrooms sliced
  • 2 cloves garlic
  • 1 TBS fresh rosemary chopped finely
  • 1 heaping TBS tomato paste
  • 1/2 cup dry red wine
  • 2 cups beef stock or broth... you may need more
  • 8 or more small potatoes
  • 3 TBS fresh parsley chopped
  • salt and pepper

Instructions

  • Preheat oven to 350 degrees.
  • Salt one side of beef.
  • Put olive oil in a large dutch oven over medium high heat. Add meat salt side down when the oil is hot. Sear until crusty brown, about 10 minutes. Salt the top of the chuck roast. And turn over. Sear for an additional 10 minutes. Remove the chuck roast to a plate and reserve. Pepper the chuck roast liberally.
  • Add onions and carrots and cook for 5 minutes until the onions are getting translucent. Add mushroom and cook an additional 5 minutes.
  • Add garlic and cook for 1 minute, stirring. Add rosemary and cook for 1 minute. Add tomato paste and cook another minute. Turn off cook top and add wine and beef broth. Turn cook top back on to medium heat and stir all ingredients and deglaze dutch oven. Pepper again. Cook for 2 minutes. Turn off cook top and add beef and any liquids on the plate. Nestle the baby potatoes around the beef. Beef should be about 1/2 covered with liquid. If not, add more beef broth.
  • Cook in the oven, UNCOVERED for 1 hour. Turn the oven down to 275 and cook COVERED for 1 1/2 to 2 hours until the beef is fork tender.
  • Pull apart the beef and serve in bowls with soft veggies and gravy.

Notes

This pot roast can be done in a slow cooker. Make following all the cook top directions. Then, add everything to a slow cooker and cook on low for 7 hours.