Pot Roast - Tender and Moist shredded Beef

Pot Roast – a beef cut with potatoes and carrots smothered in gravy. This pot roast will fall apart in your mouth. It makes an excellent full meal that you can easily prepare with minimal effort.

Course Lunch/Dinner, Main Course

Cuisine American

Keyword Beef, Pot roast

Prep Time 10

Cook Time 2 50

Total Time 3

Servings people

Calories 414.4kcal

Equipment

Crockpot/Pot/Dutch oven with a lid – Depending on the method of cooking you are using, you will need any of this to simmer and braise the roast.
Sharp knife – You need this to cut the beef.
Thongs – Perfect tool for browning the chuck roast.

Ingredients

3-4 pounds chuck roast or rump roast
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
2 tablespoon olive oil
1 large onion chopped
4 carrots cut into 2" pieces
2 stalks celery cut into 1 ½" pieces
1 pound baby potatoes
2 cups beef broth or as needed
1 cup red wine
4 cloves garlic coarsely chopped
1 sprig fresh rosemary or ½ teaspoon dried rosemary
½ teaspoon thyme
1 bay leaf

Gravy:

2 tablespoon cornstarch
4 tablespoon water

US Customary - Metric

Instructions

Combine the salt, black pepper, paprika, and garlic powder in a small bowl and season the roast generously with the mixture.
Brown the roast by heating the oil over high heat in a large Dutch oven. Sear the roast on each side until deeply browned, about 4 minutes.
Remove the meat from the pan and add the onion. Cook for about two minutes until lightly browned.
After browning, you can now cook the roast and veggies using your preferred method. You can cook on the stovetop, in a crockpot, or in the oven.
Serve with juices (or make gravy below if desired). Follow the following steps for your preferred method.
Stovetop method – Add the celery, beef broth, red wine, garlic, rosemary, thyme, and bay leaf to the pot and place the seared meat back in the pan. Bring to a boil; reduce heat to low and simmer for 2 hours and 30 minutes, adding water as needed to keep the roast covered. Add the potatoes and carrots and cook for another 15 minutes until the potatoes are tender and the roast is easy to pull apart with a fork.
Crockpot Method – Pour the browned onion into the crockpot with celery, beef broth, red wine, garlic, rosemary, thyme, and bay leaf — cover and cook on low for 5 hours. Then add the potatoes and carrots and cook for another 3 hours.
Oven Method – Preheat oven to 300°F. Add the celery, beef broth, red wine, garlic, rosemary, thyme, and bay leaf to the pot and place the seared meat back in the pan. Bring to a simmer over medium-high heat. Once the broth is simmering, cover and place in the oven and bake for 2 hours. Add the potatoes and carrots and bake for additional 2 hours or until the potatoes are fork-tender and the roast is easy to pull apart with a fork.
GRAVY Serve the pot roast with gravy. To make gravy, mix the corn starch and water until smooth. Remove the beef and vegetables from the pan and bring the broth to a boil. Then gently whisk in the corn starch mixture and cook on medium heat until thickened. Season with salt and pepper to taste if needed.

Notes

If you are using a stove pot and your cover is not tightly fitted, you can cover the pot with foil before putting the lid. I do this to secure the moisture in my roast.
I love to add baby potatoes because I don’t have to peel them and maintain their shape.
Cut your carrot and celery big to prevent overcooking since you will be cooking for long.
One secret – get a chuck roast with marbles. The marbling and layering shape helps retain flavor and gravy, making a tasty and perfect tender roast.
Don’t skip searing. Searing brings out the beef’s flavor and seals the juice and flavor to the beef. It is an important method for a mouth-watering pot roast.
Add broth after browning and searing, and scrap the browning for added flavor.
You can cut the carrot and vegies a night before and store them in the fridge to shorten your prep time.
Cook slowly to pack flavor and get an amazing texture at a low temperature.

Nutrition