Perfect Pot Roast Recipe

Name: Perfect Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chuck shoulder roast, 4 to 5 pounds; salt and pepper, to taste; 2 tablespoons olive oil; 2 large yellow onions (or white onions), cut into four wedges; 5 large carrots, scrubbed and cut into 2 pieces; 1 cup red wine (or you may substitute 1 cup beef stock); 3 cups beef stock; 2 tablespoons tomato paste; 3 sprigs fresh thyme; 3 sprigs fresh rosemary; mashed potatoes, for serving; minced fresh parsley, for serving

Servings: persons

1 chuck shoulder roast, 4 to 5 pounds
salt and pepper, to taste
2 tablespoons olive oil
2 large yellow onions (or white onions), cut into four wedges
5 large carrots, scrubbed and cut into 2 pieces
1 cup red wine (or you may substitute 1 cup beef stock)
3 cups beef stock
2 tablespoons tomato paste
3 sprigs fresh thyme
3 sprigs fresh rosemary
mashed potatoes, for serving
minced fresh parsley, for serving

1
Heat a large pot or Dutch oven over medium-high (to high) heat.
2
Add 2 to 3 tablespoons of olive oil.
3
When the oil in the pot is very hot (but not smoking), add in the onion wedges, using tongs to brown them quickly.
4
Remove the onions to a plate.
5
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
6
Remove them to the plate with the onions.
7
(The goal is to get as much color on the onions and carrots as possible in just a couple of minutes.)
8
With the burner still on medium-high/high, pour in the red wine (or 1 cup of broth, if substituting) and scrape the bottom of the pan using a wooden spatula.
9
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add the stock and tomato paste.
10
Add in the onion and the carrots, as well as the rosemary and thyme.
11
Put the lid on, then roast for 3 hours (for a 3-pound roast).
12
For a 4 to 5-pound roast, plan on 4 hours.
13
Serve roast and veggies with mashed potatoes with minced parsley sprinkled over the top.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 chuck shoulder roast, 4 to 5 pounds, salt and pepper, to taste, 2 tablespoons olive oil, 2 large yellow onions (or white onions), cut into four wedges, and more.

Yes, Perfect Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Perfect Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions