My Sunday Pot Roast is succulent, tender and comforting like a big, warm hug!
When I think back to my childhood, all of the meals I did not like seem to now be my favorites! Pot Roast, Shepherd’s Pie and Chicken Pot Pie were dinners I cringed at when I came to the table. I think it was a matter of cooking everything altogether. The first pot roast I made as an adult was Ina Garten’s and I loved it! After that, I tried a number of other recipes and then started playing around until I created my own.
Pot roast is the method of cooking a tough cut of meat low and slow until it becomes fork tender. There are different types of meat that can be used for a pot roast: chuck, brisket and round are the top 3. Slow cooking these meats breaks down the connective tissue which in turn makes them tender and succulent.
It is very important to brown the meat prior to braising it. Browned meat (not burnt) tastes good! Throw in some vegetables, aromatics such as spices and herbs along with some liquid (stock, broth, wine or water) and you end up with a delicious velvety sauce. Just remember to serve some warm crusty bread to sop all those tasty juices. I am not sure what is better, eating the meal or the anticipation of it as the scent fills your home while it cooks!
The Method of Sunday Pot Roast
- boneless chuck roast
- kosher salt
- fresh cracked pepper
- garlic powder
- canola oil
- baby yellow gold potatoes
- tomato paste
- dry wine red
- cream of mushroom soup
- Worcestershire sauce
- beef bouillon
- beef stock
- bay leaves
Pre-heat oven to 325 degrees.
Combine salt, pepper, garlic powder and flour. Coat the roast with this mixture and brown in a dutch oven coated with oil and butter. Remove to a platter and saute the vegetables. Stir in tomato paste then deglaze with wine. Reduce by half.
Whisk together the soup, Worcestershire and bouillon then add it to the pot. Return the meat. Cover with stock (and water if needed) then add the bay leaves. Cover and cook 2 hours then flip the roast and cook another 2 hours. Remove the roast to a cutting board and add butter to the sauce. This will make it glossy and velvety.
tips for success:
Bring the roast to room temperature for about a half hour before cooking.
Chop the carrots and potatoes to equal size. The onion I like to cut in half and then turn and slice into 1/4 inch slices.
The meat develops its crust from the coating of seasoned flour prior to cooking…do not skip this step!
Saute the veggies in the brown bits leftover from the roast. This will give maximum flavor.
A white wine would be a great substitution for the red wine.
You could add or substitute other root vegetables like parsnips or squash.
This is an all-in-one dish so I recommend a warm crusty bread for dipping in the sauce!
Leftovers can be stored in the refrigerator for 2-3 days in an airtight container. This meal also freezes well. I like to put it in a plastic or glass container with a piece of plastic wrap pushed down onto the meat (to prevent freezer burn) then cover with a lid.
If you make my Sunday Pot Roast and love it, I would love for you to come back and give it 5 stars!
Sunday Pot Roast
This Sunday Pot Roast is so succulent and tender the meat falls apart with just a fork!
- 4-5 pound boneless chuck roast
- 2 tablespoons kosher salt
- 1 tablespoon fresh cracked pepper
- 1 teaspoon garlic powder
- ¼ cup flour
- 2 tablespoons butter
- 1 tablespoon canola oil (plus 2 tablespoons)
- 3 onions (¼ inch slices)
- 5 carrots (washed and sliced)
- 1 bag of baby yellow gold potatoes (washed and halved)
- 5 garlic cloves (smashed)
- 1 tablespoon tomato paste
- ⅔ cup dry wine (red or white is fine)
- 10.5 ounce can cream of mushroom soup
- 2 tablespoons worcestershire sauce
- 1 teaspoon beef bouillon
- 2 cups beef stock
- 2 bay leaves
- Pre-heat oven to 325 degrees
- Place flour, salt, pepper and garlic powder in a gallon sealable bag or on a dish. Coat roast completely with the flour mix and shake off any excess.
- Heat dutch oven on medium high heat with butter and 1 tablespoon oil. Saute roast until a brown crust appears on all sides. Remove and set aside to rest.
- Clean out pan, turn down heat to medium low and add remaining oil. Add in carrots, potatoes and onions and saute 5 minutes minutes. Add in garlic cloves and cook another 5 minutes.
- Stir in tomato paste, cooking about 2 minutes.
- Deglaze pan with wine, scraping up all the brown bits. Reduce liquid by half. About 2 minutes.
- Meanwhile, in a bowl combine soup, worcestershire and bouillon whisking to combine. Add to pan.
- Return meat including any juices.
- Add stock, and water if needed, to cover.
- Place in bay leaves.
- Cover, transfer to oven and cook for 2 hours. Turn Meat over and cook another 2 hours.
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