A fabulous pot roast adapted from America’s Test Kitchen
pound chuck roast, I recommend Certified Angus Beef brand
Salt and pepper
Medium onion, chopped
carrots, peeled and cut into chunks*
stalk celery, chopped
ounces button mushrooms, cleaned and halved or quartered
cloves garlic, minced
cup chicken broth
cup dry red wine
can (14 1/2 ounces) diced tomatoes with juice
Preheat oven to 300º.
Pat chuck roast dry with paper towels. Sprinkle both sides with salt and pepper. In a Dutch oven, heat a tablespoon or two of olive oil, and sear both sides. When browned, remove roast to a plate. Add a bit more oil if the pan is dry and saute onion, carrots, celery, and mushrooms until soft. Add sugar and garlic and allow to cook about a minute.
Add the chicken broth, red wine, thyme, and tomatoes. Return roast to pan and add water. Allow liquid to come to a simmer, then cover the top of the pan with foil and top with the lid. Place in oven cook about 3½ to 4 hours, flipping meat every 30 minutes (as your schedule allows) until the roast is tender and falling apart.
Remove meat from pan and add rosemary to liquid in the pan. Reduce liquid to about 1½ cups, then discard thyme and rosemary. Season with salt and pepper if needed (I added almost a teaspoon of salt and ½ teaspoon of pepper). Cut meat into slices or shred into large pieces, removing fat as necessary. Add meat back to the sauce and stir to combine.
Serve over mashed potatoes or your favorite starch.
by Liz Berg
*I made this recipe with all chopped carrots the first time. I love having big chunks of carrots to eat along with the meat and mushrooms so added a couple carrots cut into larger pieces. Feel free to leave out the chunked carrots if you'd like!
Amount Per Serving
Calories488kcalCalories from fat 190
% Daily Value
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: