How to Make a Perfect Pot Roast | Best Stove Top Pot Roast Recipe​

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.

Take the chuck roast out of the refrigerator and let it reach room temperature for about 30 minutes.

Pat the chuck roast dry with a paper towel and season it with about 1 teaspoon of salt per pound and pepper to taste on all sides.

Prepare the vegetables: cut 3 carrots, 1 onion, and 2 stalks of celery into large pieces.

Heat extra virgin olive oil in a large pot until hot.

Sear the chuck roast in the hot oil until browned on all sides, adding more olive oil if necessary.

Add almost the whole can of tomato paste to the pot and stir it into the oil.

Saute the tomato paste for a couple of minutes to combine with the oil.

Pour in about 1 cup of Merlot wine to deglaze the pot, scraping up any bits stuck to the bottom.

Add 1 bouillon cube to the pot and let it dissolve in the heat.

Pour in the entire carton of beef broth (4 cups).

Add 1 tablespoon of Worcestershire sauce, a pinch of paprika, and 1 tablespoon of onion powder to the pot.

Smash whole garlic cloves and add them to the pot along with 4 bay leaves.

Return the seared chuck roast to the pot, ensuring it is covered by the liquid.

Bring the pot to a simmer, then cover it and let it simmer for 3 to 4 hours, checking occasionally to ensure the meat is covered and adding more liquid if necessary.

At the 2-hour mark, flip the pot roast over in the pot.

After 4 hours, remove the pot roast, which should be tender and pulling apart easily.

Remove the vegetables and place them on a platter.

To make gravy, mix equal parts cornstarch and water, then stir it into the pot juices to thicken them.

Serve the pot roast with the vegetables and gravy, garnished with minced flat-leaf parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary