This Ultimate Pot Roast is fall apart tender and incredibly flavorful. With a rich red wine sauce, perfectly cooked with herbs and vegetables, this is the epitome of Sunday Supper.

I love a good lazy Sunday – a day that’s quieter, maybe even free of activities. When this happens I embrace the Sunday Supper! Preparing a cozy meal that brings my family warmth and comfort is the perfect way to close out one week before another begins.

The MOST Delicious Pot Roast

Everyone will love this Pot Roast! If you follow this recipe you will cook a wonderfully aromatic, incredibly cozy bowl of impressive goodness. The meat will be tender. The sauce will be rich and delicious. I have prepared a few variations of Pot Roast and the steps I’ve included in this recipe are thoughtful. This is the simplest preparation of Pot Roast that yields the most flavor. It is even worthy enough to share with company. Maybe Sunday Supper is the new Saturday night out?!

Critical Step

Don’t skip the step of browning the beef! Browning the beef first will add tons of depth to this dish. Searing the meat over higher heat causes the Maillard Reaction. What’s the Maillard Reaction you say? When the amino acids in meat are heated it causes a chemical reaction that creates new flavor compounds. It’s similar to caramelization, which is when carbohydrates are heated (think toasted marshmallows – they taste different when cooked on a campfire).

Also, be sure to dry your beef with a paper towel before browning. Removing the excess moisture on the meat will lead to better browning and more complex flavor.

The Low-down on Beef

Beef is a red meat, which is a term used to define the meat of mammals with a higher iron content.

Some benefits of Beef:

*Be conscious of the source of your meat. The quality of the protein, including animal welfare, should be considered.

High Protein Content – contains high level of the nine amino acids essential for the growth and maintenance of your body. The amino acid profile in beef is almost identical to your own muscles, which can contribute to the maintenance and building of your own muscle mass!

Vitamin B12 – essential nutrient for blood formation.

Vitamin B6 – also essential for blood formation and also aides energy metabolism.

Vitamin B3 (Niacin) – helps your body turn food into energy.

Print Recipe

Ultimate Pot Roast

This Ultimate Pot Roast is fall apart tender and incredibly flavorful. With a rich red wine sauce, perfectly cooked with herbs and vegetables, this is the epitome of Sunday Supper.

Prep Time30

Cook Time2 15

Total Time2 45

Course: Main Course

Cuisine: American

Keyword: Beef, Beef Roast, Best Pot Roast, One Pot Meals, Pot Roast, Red Wine Sauce, Slow Cooker, Soups, Stews and Chilis

Servings: 5

Equipment

1 Dutch Oven

Ingredients

3-4 lb Boneless Chuck Roast
2 tbsp Extra Virgin Olive Oil
Kosher Salt and Black Pepper
1 Medium Onion quartered
2 tbsp Tomato Paste
5 Cloves Garlic crushed
1 cup Red Wine dry, drinkable
1½ cup Chicken Stock
1½ cup Baby Carrots (or 3 medium diced)
8 oz Cremini Mushrooms
1½ cup Baby Potatoes
1 tsp Thyme dry
1 tsp Rosemary dry
1 tsp Parsley dry

Instructions

Preheat your Oven to 400℉ and prepare your vegetables. Peel and quarter the onion. Next, peel and crush the garlic cloves. To crush, place the flat side of your knife on the garlic clove and whack the clove with a tense palm. Wipe the mushrooms clean with a dry cloth and remove their stems. Wash and dry your potatoes.
Dry the roast with a paper towel to remove excess moisture. Season the meat on both sides generously with salt and pepper. I use about a tsp of salt and pepper each.
Heat Extra Virgin Olive Oil in your Dutch Oven over medium high heat. Once hot, add the beef to the pot and cook until evenly browned on both sides. About 5 minutes per side. Once browned, remove meat and set aside on a plate.
Reduce heat to medium or medium low (my Dutch Oven stays hot and I am closer to medium low). Add the onion and cook stirring frequently, about 5 minutes. Onions will begin to brown. Be careful not to burn them.
Stir in the tomato paste and crushed garlic and allow the dish to cook for about 1 minute.
Stir in your red wine and 1 cup of chicken stock (reserving the other ½ cup for later use). Scrape the bottom of the pot to loosen any brown bits. This will add important flavor to the dish.
Add your carrots, mushrooms and dried herbs. Season everything with a few pinches of salt and a few turns of freshly ground pepper. Allow the dish to come to a boil. Reduce your heat to a simmer and top the vegetables with the roast.
Cover with a lid and place in the oven. Bake for 1 hour 45 minutes.
Remove from the oven. Be careful as lid and pot will be very hot. Add the potatoes and the remaining ½ cup of chicken stock. Reduce the temperature to 325℉ and cook for an additional 30 minutes with the lid on.
Remove the pot from the oven. It will be very hot. Allow your dish to stand for 15 minutes with the lid on. Slice the Pot Roast into slices.
Serve the Roast with the vegetables and juices and a slice of crusty bread. Enjoy!