Tender Pot Roast Recipe

Name: Tender Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs chuck roast, trimmed; 2 tablespoons vegetable oil; salt and pepper; 1 cup carrot, chopped; 1 cup onion, chopped; 1 cup celery; 4 garlic cloves, minced; 2 cups chicken stock (or a combination) or 2 cups beef stock (or a combination); 2 tablespoons sugar; 1 sprig thyme; 1/4 cup dry red wine; water

Servings: persons

3 -4 lbs chuck roast, trimmed
2 tablespoons vegetable oil
salt and pepper
1 cup carrot, chopped
1 cup onion, chopped
1 cup celery
4 garlic cloves, minced
2 cups chicken stock (or a combination) or 2 cups beef stock (or a combination)
2 tablespoons sugar
1 sprig thyme
1/4 cup dry red wine
water

1
Pre heat oven to 300 degrees.
2
Season roast with salt and pepper on all sides.
3
In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
4
Brown meat on all sides in dutch oven, this should take about 10 minutes.
5
If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
6
Once browned remove meat from pot and place on a deep plate (to catch the juices).
7
Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
8
Add garlic and cook until fragrant, about 1 minute.
9
Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
10
Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
11
Add water until liquid comes halfway up sides of the meat.
12
Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
13
Place in oven, be sure to turn the meat over every 30 minutes or so.
14
Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
15
Remove meat from pan onto serving plate, cover with foil.
16
Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
17
Thicken if desired.

502

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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: 3 -4 lbs chuck roast, trimmed, 2 tablespoons vegetable oil, salt and pepper, 1 cup carrot, chopped, and more.

Yes, Tender 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!

Tender Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions