From the Cook
1/2
Classic Pot Roast
Instructions
1
Preheat the oven to 275°F.
2
Cut the onion into 1-inch thick wedges. Chop the carrots into 1-inch pieces. Remove the garlic cloves from their skins and smash with the back of a knife.
3
Set a large Dutch oven or oven-safe pot over high heat and add olive oil.
4
Pat the beef dry with paper towels, transfer to a large plate, and coat on all sides with salt and black pepper.
5
Place the beef in the pot. Sear without moving until browned, 2 minutes. Flip the beef and sear an additional 2 minutes on the opposite side.
6
Remove the beef from the pot and transfer to a large plate.
7
Turn the heat down to medium-high. If the pot seems too dry, add the additiononal olive oil. Place the onions, carrots, and garlic in the pot and cook, stirring occasionally, until lightly browned, 3-4 minutes.
8
Slowly pour the red wine into the pot, gently scraping up any browned bits from the bottom. Return the pot roast to the pot and add the thyme and rosemary. Pour the beef broth over the meat.
9
Cover the pot and remove from the heat.
10
Roast on middle rack of oven until the meat is extremely tender and easily shredded with a fork, 3 1/2-4 hours.
11
Check to see that pot roast is done. Remove from oven or add time as needed.
12
Transfer the pot roast to a large serving dish. Shred the meat with two forks. Use a slotted spoon to remove the carrots from the pot, and arrange over the pot roast. Serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Sear for Deep Flavor 🔥Pat the chuck roast completely dry before searing in hot oil to develop a golden crust that locks in juices and creates complex, caramelized flavors that elevate the entire dish.
- Deglaze with Wine Strategically 🍷After searing the meat, pour in the red wine while the pan is still hot and scrape up all browned bits—this fond contains concentrated flavor that becomes the foundation of your sauce.
- Layer Your Aromatics Timing ⏱️Add onions and carrots in stages: large chunks at the start for long braise flavor, then add smaller pieces 45 minutes before serving to maintain their texture and sweetness.
- Low and Slow Temperature 🌡️Maintain an oven temperature of 325°F for 3-4 hours rather than higher heat; this gentle cooking breaks down collagen into gelatin, creating naturally silky, fall-apart-tender meat.
- Fresh Herb Infusion Method 🌿Tie rosemary and thyme sprigs together with kitchen twine and nestle them among vegetables so they infuse throughout cooking, then easily remove them before serving without herb fragments in the sauce.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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