BEST Pot Roast Recipe
This simple pot roast recipe makes the ultimate Sunday night comfort food supper straight out of my mother's kitchen. It's fall-apart-tender with a luxurious two-ingredient gravy. Select a well-marbled chuck roast and make the gravy with whatever decent red wine you happen to have on hand. You are welcome to add potatoes to the roast prior to baking.
Yield: 8
Materials
- 4 pound chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 6 ounces mushrooms trimmed and halved or quartered
- 3 stalks celery cut into 1-inch pieces
- 2 carrots peeled and cut into 1-inch pieces
- ½ yellow onion quartered
- 4 cloves garlic peeled and sliced thin
- 3 sprigs fresh rosemary
- 2 10.5 ounce cans condensed cream of mushroom soup undiluted
- 1 cup red wine any drinkable variety will do
Instructions
- Set oven temperature to 325°F.
- On all sides of the chuck roast, season with kosher salt and freshly ground black pepper. Chuck roast is added to a large Dutch oven or heavy-bottomed pot that has been heated to medium-high heat with oil. Sear until browned, 3 to 5 minutes on each side.
- Add the onion, garlic, rosemary, celery, carrots, and mushrooms to the saucepan. Combine the mushroom soup and red wine in a large measuring cup or bowl and whisk until smooth. Pour over the veggies and chuck roast, place a lid on it securely, and pop it into the oven.
- Bake for 3½ to 4 hours, or until the flesh is readily pulled apart and fork-tender. Place the roast, veggies, and gravy on a serving plate. Accompany with buttery parsley red potatoes or mashed potatoes.
Notes
- Accompany this dish with creamy mashed potatoes. Alternatively, you may top the roast with two cups of potatoes before baking it.
- Recipe for Pot Roast Using a slow cooker or crock pot.According to the instructions on the recipe card below, sear the meat in a large dutch oven or heavy pan. Place the meat, its juices, and its crispy parts inside the insert of a slow cooker or Crock Pot. Stir in the herbs, veggies, and gravy ingredients. With the lid on, cook on HIGH for four to five hours or on LOW for eight hours.
- How to Prepare Pot Roast in a Pressure Cooker or Instant Pot.As mentioned in the recipe card below, sear the beef in a big Dutch oven or heavy-bottomed pan. Alternatively, you may sauté it straight in an Instant Pot. After transferring the meat, add the vegetables, herbs, and gravy ingredients to the pressure cooker insert. For sixty minutes, place the pressure cooker on HIGH pressure. Once finished, let the cooker to naturally release for ten minutes before performing a fast release. NOTE: The gravy may not be as thick while cooked under pressure since the liquid does not evaporate. Additionally, watch how many veggies you put to the pressure cooker and don't load it over the recommended level.
- Please read blog post in its entirety for more tips + tricks.