I guarantee this pot roast will melt in your mouth. When running low on time or when making this in the middle of the week, I use my slow cooker. BUUUUT, on a lazy Sunday afternoon, I love cooking it slooooooowly in my dutch oven. For a 3 pound roast, it will usually take 2.5 to 3 hours in a 200 to 225F oven. If you are cooking for a bigger crowd, go for a 5 pounder, but it will take 4 hours, at least. The big problem is having a house smell THIS TASTY and having to wait for the dang thing to finish. But honestly, this is one of the easiest and most impressive meals to make.
Start with a good roast, grass-fed if possible. It really does make a difference and it’s better for you and Mr Cow. I usually use chuck roast, but arm roast or shoulder roast work as well. The chuck roast has more marbling which does best when slow cooked, making it good and tender. Prior to placing in the oven, brown it on all sides in the dutch oven over med-high heat. This seals in the juices and gives extra flavor.
Now when it comes to veggies in my roast, there are many ways to do this. I’m a big fan of onions, carrots, and red potatoes. Personally, I only cook onions with the meat because I hate mushy carrots and mealy potatoes. I add the potatoes and carrots with about 1 hr to 30 minutes left in the cook cycle. OR, I will roast them separately, allowing them to caramelize in a roasting pan…mmmmm!!!!
Tender Pot Roast
Prep Time: 20 min
Cook Time: 3 hours
- Olive oil
- 2 whole onions, quartered (or 1 bag of frozen pearled onions)
- 3 lb chuck roast
- Kosher salt
- Fresh cracked pepper
- 2 garlic cloves
- 1/2 cup red wine (optional)
- 2 bay leaves
- 1 sprig of fresh rosemary or 1 tsp dried rosemary (optional)
- 1 sprig of fresh thyme or 1 tsp dried rosemary (optional)
- 1 cup beef broth or water
- 4 large carrots, unpeeled and cut into 1/2 inch thick pieces
- 1 lb red potatoes (or whatever color fits your fancy), cut into 1/2 inch thick pieces