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Really Tender Pot Roast

(1 Votes)
Really Tender Pot Roast
1 Hr 45 Min

When you sit down for a pot roast dinner there's nothing more satisfying than biting into flavorful and tender meat, which is why we came up with this recipe for Really Tender Pot Roast. Let 'em know there's tender pot roast and then there's really tender pot roast. Now that's what we call a comfort food win!

What You'll Need

  • 1 tablespoon olive oil
  • 1 (3-pound) boneless beef chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups coarsely chopped onion
  • 1 cup dry red wine
  • 1/2 teaspoon dried thyme
  • 2 teaspoons chopped garlic
  • 2 cups beef broth
  • 1 bay leaf
  • 4 large carrots, cut diagonally into 1-inch pieces
  • 2 pounds potatoes, peeled and cut into 2-inch pieces

What to Do

  1. Preheat oven to 350 degrees F.
  2. Heat olive oil in a Dutch oven, on the stovetop, over high heat (see note). Sprinkle roast with salt and pepper. Add roast and cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; saute 8 minutes, or until tender.
  3. Return roast to pot. Add wine, thyme garlic, broth, and bay leaf; bring to a simmer. Cover pot and bake in the oven for 1-1/2 hours, or until roast is almost tender.
  4. Add carrots and potatoes to pot. Cover and bake 1 more hour, or until vegetables are tender. REMOVE BAY LEAF FROM POT; DISCARD. Slice roast across the grain and serve with vegetables and pan juices.

Did You Know?

The first metal cooking vessels that resemble today's Dutch ovens were used in the Netherlands in the 17th century, hence the name? Our modern versions are similar, simply thick-walled (usually cast iron) cooking pots with tight-fitting lids. They're often used for recipes that require long cooking either on the stovetop or in the oven, or both in the same recipe. Be sure that the pot you use is oven-proof.

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Dear Test Kitchen Team--How would I make this using my slow cooker??

Hello! To make pot roast in a slow cooker; salt and pepper the beef and place in slow cooker. Cut the carrots into 2 inch pieces not 1 inch like recipe suggests. Add the remaining ingredients on top of roast and cover. Cook on low heat for 8 to 10 hours or on high heat for 6 to 7 hours, or until meat is tender. The drippings can be thickened if desired by removing roast and vegetables to a platter. In a b owl whisk together 1/4 cup flour and 3/4 cup water. Whisk mixture into pan drippings until smooth, heat for 5 minutes or until thickened. Hope this helps!

I made this last night to big raves, I made it for my boyfriend and the whole chuck roast went. He kept saying how delicious it was


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