How do I make a tender pot roast that falls apart easily?

To make a tender pot roast, choose a cut with good marbling like chuck roast. Start by searing the meat on all sides in a hot pan to lock in juices. Cook it low and slow, either in a slow cooker or oven at about 275°F (135°C) for 3-4 hours. Adding liquid like beef broth and aromatics such as garlic, onions, and herbs helps keep the roast moist. Check doneness with a fork; the meat should pull apart with little effort.

What vegetables are best to cook with pot roast?

Classic vegetables for pot roast include carrots, potatoes, onions, and celery. These root vegetables hold up well during the long cooking time and absorb the rich flavors from the meat and broth. Add harder vegetables like potatoes and carrots at the beginning of cooking, while softer ones, like peas or green beans, should be added toward the end to avoid overcooking.

Can I use a slow cooker to make pot roast?

Yes, a slow cooker is ideal for making pot roast because it allows for low-temperature, even cooking that tenderizes the meat. Place the seared roast into the slow cooker, add broth and vegetables, then cook on low for 8-10 hours or on high for 4-6 hours. Avoid opening the lid frequently, as this releases heat and extends cooking time.

How should I store and reheat leftover pot roast?

Store leftover pot roast in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it for up to 3 months. Reheat leftovers gently on the stove over low heat with added broth or water to prevent drying out. Alternatively, microwave in short intervals, stirring occasionally to heat evenly.

What is the best cut of beef for pot roast?

The best cuts for pot roast are those with connective tissue and marbling, which break down during slow cooking. Chuck roast is the most popular and affordable choice, offering rich flavor and tenderness. Other good options include brisket and rump roast. Avoid lean cuts like sirloin since they don’t become tender when cooked slowly.

Pot Roast Recipe For Tender Juicy Comfort Food 2024

Name: Pot Roast
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Cuisine: American
Ingredients: 3 ½ to 4 pounds (approximately 1.6 to 1.8 kg) beef chuck roast; Coarse salt for seasoning the beef; Pepper for seasoning the beef; 2 tablespoons olive oil for searing the beef; 1 peeled yellow onion cut into julienne strips; 2 thinly sliced leeks (white and yellow parts only); 6 thinly sliced garlic cloves; ¼ cup red wine for deglazing; 3 tablespoons tomato paste; ¾ cup red wine added during cooking; 6 cups beef stock; 2 bay leaves; 8 to 10 sprigs fresh thyme; 8 to 10 fresh parsley stems with leaves; Salt for seasoning the mixture; Pepper for seasoning the mixture; 2 pounds (900 g) baby Yukon potatoes; 6 peeled regular carrots or 10 baby tri-colored carrots cut into 2-inch pieces; 4 celery ribs cut into 2-inch pieces; 2 peeled parsnips cut into 2-inch pieces; 1 peeled rutabaga cut into 1-inch cubes; Softened butter for thickening gravy; mix with flour; Flour for thickening gravy; mix with softened butter; 1 tablespoon red wine vinegar; Worcestershire sauce to taste; Finely minced parsley for optional garnish

Description

🍲 This Classic Pot Roast Recipe promises tender, juicy beef infused with rich flavors for a comforting, hearty meal.
🍖 Slow cooking with aromatic herbs and seasonal vegetables produces a delicious, home-cooked dish perfect for family gatherings.

Ingredients

Scale

3 ½ to 4 pounds (approximately 1.6 to 1.8 kg) beef chuck roast

Coarse salt for seasoning the beef

Pepper for seasoning the beef

2 tablespoons olive oil for searing the beef

1 peeled yellow onion cut into julienne strips

2 thinly sliced leeks (white and yellow parts only)

6 thinly sliced garlic cloves

¼ cup red wine for deglazing

3 tablespoons tomato paste

¾ cup red wine added during cooking

6 cups beef stock

2 bay leaves

8 to 10 sprigs fresh thyme

8 to 10 fresh parsley stems with leaves

Salt for seasoning the mixture

Pepper for seasoning the mixture

2 pounds (900 g) baby Yukon potatoes

6 peeled regular carrots or 10 baby tri-colored carrots cut into 2-inch pieces

4 celery ribs cut into 2-inch pieces

2 peeled parsnips cut into 2-inch pieces

1 peeled rutabaga cut into 1-inch cubes

Softened butter for thickening gravy; mix with flour

Flour for thickening gravy; mix with softened butter

1 tablespoon red wine vinegar

Worcestershire sauce to taste

Finely minced parsley for optional garnish

Instructions

1-Preheat your oven: preheating your oven to 325°F (163°C) to get that slow-cook magic going.

2-Season and sear the beef: This recipe uses 3 ½ to 4 pounds of beef chuck roast, seasoned simply with coarse salt and pepper for a flavorful base. First, heat a large oven-safe pot over medium-high heat and add 2 tablespoons of olive oil. Sear the beef on all sides until it’s golden brown, which locks in the juices and enhances the taste then set it aside.

3-Sauté vegetables: Next, sauté 1 peeled yellow onion cut into julienne strips and 2 thinly sliced leeks for 4 to 6 minutes with a bit of salt, then lower the heat and continue for another 10 minutes until they’re soft.

4-Cook garlic and deepen flavors: Once the onions and leeks are ready, add 6 thinly sliced garlic cloves and cook until fragrant, which only takes a minute or so. Deglaze the pot with ¼ cup of red wine, stirring until it’s fully absorbed, then mix in 3 tablespoons of tomato paste and cook for 2 to 3 minutes to deepen the flavors. For the next layer, pour in ¾ cup of red wine, 6 cups of beef stock, 2 bay leaves, 8 to 10 sprigs of fresh thyme, and 8 to 10 fresh parsley stems with leaves, along with more salt and pepper to taste.

5-Cook the pot roast: Return the seared beef to the pot, bring everything to a boil, cover it up, and pop it in the oven for 3 ½ to 4 hours until the meat is fork-tender.

6-Add vegetables: About 70 minutes before it’s done, add in 2 pounds of baby Yukon potatoes, 6 peeled carrots or 10 baby tri-colored ones cut into 2-inch pieces, 4 celery ribs cut into 2-inch pieces, 2 peeled parsnips cut into 2-inch pieces, and 1 peeled rutabaga cut into 1-inch cubes.

7-Thicken the gravy if needed: If the gravy needs thickening, remove the beef, mix softened butter with flour, and stir it into the liquid.

8-Finish and serve: Finish by adding 1 tablespoon of red wine vinegar and Worcestershire sauce to taste, then return the beef to the pot for serving.

Notes

⏲️ Start the roast early to allow the long cooking process for tender results.
🌿 Use fresh herbs like thyme and parsley to impart deep flavor.
🍽️ Let the meat rest before slicing to retain juices and texture.

Prep Time: 30 minutes
Cook Time: 4 hours 30 minutes
Category: Main Dish
Method: Braising and roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 821
Fat: 36 g
Carbohydrates: 59 g
Protein: 62 g

Keywords: classic pot roast, tender beef, home-cooked comfort, braised roast