Why This Classic Pot Roast Will Soon Be Your Favorite Meal Yet!

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can enhance flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

beef chuck roast

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder provides similar texture at a lower cost.

Heat olive oil in a Dutch oven over medium-high heat until it reaches smoke point.

Generously season the chuck roast with a mixture of salt, pepper, garlic powder, and onion powder, pressing the seasoning into the meat.

Sear the roast in the hot Dutch oven for about 3 minutes per side until browned.

Remove the roast and set it aside.

Melt butter in the Dutch oven, then add thinly sliced onions and season with the seasoning mixture, cooking for about 2 minutes until browned.

Add balsamic vinegar and red wine vinegar to deglaze the pan, scraping up any browned bits from the bottom.

Stir in beef broth, tomato paste, and brown ale beer, mixing well.

Return the roast to the Dutch oven, adding the head of garlic, potatoes, and carrots around it.

Place fresh herbs (oregano, rosemary, thyme) on top of the roast.

Preheat the oven to 300°F (150°C).

Cover the Dutch oven and place it in the oven for 3 to 3.5 hours, checking every 45 minutes to maintain liquid levels.

After 3 hours, remove the lid and return the pot to the oven uncovered for an additional 20 to 30 minutes.

Check the vegetables for softness and test the meat for tenderness; it should be fork-tender.

Remove the roast from the pot and let it rest on a cutting board for about 10 minutes.

Transfer the vegetables to a separate bowl and place the cooking liquid in a pot on the stove.

Bring the liquid to a boil and let it simmer for about 15 minutes until thickened.

After resting, shred the pot roast and serve.

Cooking Techniques

Equipment Needed

Spice Level: