How To Make Pot Roast - Simple & Delicious Pot Roast Recipe #MrMakeItHappen #PotRoast #ComfortFood

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Season the chuck roast with salt, pepper, garlic powder, and onion powder on both sides.

Let the seasoned roast sit at room temperature for 30 to 45 minutes.

Coat the roast with a thin layer of flour.

Heat a Dutch oven and add avocado oil or vegetable oil.

Sear the roast on both sides for 4 to 5 minutes until a crust forms.

Prepare the vegetables: cut onions in half and leave the garlic whole, cutting a quarter off the top.

Deglaze the pan with 1 cup of dry red wine, scraping up the browned bits.

Bring the wine to a boil for 2-3 minutes to cook off the alcohol.

Add fresh rosemary, thyme, 1 tablespoon of tomato paste, and 1-2 tablespoons of beef base.

Pour in 3 cups of beef broth and bring to a boil, then reduce to a simmer.

Place the roast in the oven at 325°F.

After 2 hours, prepare the carrots, celery, and red potatoes, cutting them into bite-sized pieces.

Add the vegetables to the pot after the roast has cooked for 2 hours and return to the oven for 1 hour.

Check for tenderness using the fork test after 2.5 hours; the roast should shred easily.

For the last 30 minutes, remove the lid to brown the roast and reduce the gravy.

Strain the gravy to remove solids and prepare a slurry with cornstarch and water.

Bring the strained gravy to a boil and whisk in the slurry to thicken.

Plate the pot roast and pour the gravy over it, garnishing with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary