The Juiciest 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.

Preheat the oven to 300°F (150°C).

Generously season the beef chuck roast with sea salt and coarse black pepper, rubbing it in on both sides.

Heat extra virgin olive oil in a Dutch oven over medium-high heat.

Sear the roast in the oil for 3 to 4 minutes on each side until browned.

Remove the roast and set it aside on a plate.

Add 1 cup of marsala wine to the pot, scraping the bottom to deglaze.

Stir in 2 tablespoons of soy sauce and 1 tablespoon of apple cider vinegar.

Cut a whole yellow onion into thirds and place it at the bottom of the pot.

Add 3 to 4 cloves of garlic, a couple of bay leaves, and fresh rosemary and thyme on top of the onion.

Place the seared roast on top of the aromatics in the pot and cover it.

Put the pot in the oven and cook for 2 hours.

After 2 hours, remove the pot from the oven and add chopped celery, halved red potatoes, and chunks of peeled carrots.

Cover the pot again and return it to the oven for an additional 90 minutes.

After cooking, check the tenderness of the roast and vegetables.

Serve the roast with the potatoes and carrots, drizzling some of the cooking juices over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary