Pot roast

I can’t remember the first time I decided to make a pot roast. I think it had something to do with wanting to use my big old Le Creuset pot. What I do remember is getting this dish tossed into the oven, leaving the house for a few hours, and coming home to this amazing aroma that I could actually smell before I even came through the door.

Don’t be tempted to shorten the cooking time on this. If the meat does not fall apart, and is not fork tender, let it cook longer.

This dish is comfort food at its finest, and freezes exceptionally well.

1 3- to 4-pound (2 kg) chuck roast
3 cloves garlic
~ salt and pepper to taste (optional)
2–3 tablespoons (45 ml) bacon grease or olive or coconut oil
2 cups (300 g) carrots, chopped
1 medium onion, chopped
3 cups (300 g) celery, chopped
3 cups (450 g) mushrooms, sliced
2 cups (500 mL) dry red wine
1 28-ounce (840 mL) can tomatoes
1 cup (250 mL) water
2 cups (500 mL) beef stock
1 tablespoon (15 ml) balsamic vinegar
2 sprigs fresh thyme
2 sprigs fresh rosemary

1. Preheat the oven to 300°F (150°C).
2. Pat the roast dry with paper towels. Cut a few slits in the meat and insert the pieces of garlic into the slits.
3. Season the meat with pepper and salt (if desired). Heat a large Dutch oven over medium-high heat.
4. Add the oil until just smoking, then add roast and sear for approximately 3–5 minutes each side. Remove from heat.
5. Add carrots, onion, mushrooms, and celery, and sauté until onions are translucent. Add the meat back to the vegetable mixture.
6. Pour in the wine, tomatoes, water, stock and vinegar and bring to a boil.
7. Remove from stove, cover and place in the oven, turning meat over about every hour or so.
8. Cook 3–4 hours, or until meat is fork tender.
9. Serve over Mashed Cauliflower (recipe here).

Variation—If you prefer not to cook with wine, you can certainly braise this meat in just beef stock.

Hint—Freeze pot roast with the cauliflower to enjoy later.

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This pot roast is the low-and-slow braise that makes a whole house smell like Sunday. A garlic-studded chuck roast sears hard, then braises in red wine, tomatoes, and beef stock with carrots, celery, mushrooms, and fresh herbs until it's completely fork tender.

Pro Tips

• Stud the roast with garlic cloves cut into slits and pat the meat bone dry first — dry meat browns properly, and the garlic perfumes the braise from the inside.
• Sear the roast in a screaming-hot Dutch oven, 3–5 minutes per side, until a real crust forms. Everything that sticks to the pot dissolves into the sauce later.
• Braise at a gentle 300°F (150°C) and turn the meat about once an hour so it colours and cooks evenly in the liquid.
• The long braise breaks down all the connective tissue in the chuck — that's exactly why this cut stays succulent where a leaner roast would dry out.
• Reduce the braising liquid after the meat comes out for a naturally glossy sauce, and serve the roast over Mashed Cauliflower to soak it all up.

Frequently Asked Questions

What cut is best for pot roast?

Chuck roast is the classic choice — its marbling and connective tissue melt over the 3–4 hour baste into the sauce, keeping the meat moist and shreddable.

Can I make this pot roast in a slow cooker?

Yes. Sear the meat and vegetables as written, then transfer everything to the slow cooker with the liquids and cook on low for 8 hours until fork tender.

Is pot roast paleo?

This version is: the braising liquid is red wine, tomatoes, water, stock, and balsamic vinegar with fresh herbs — no flour, sugar, or dairy anywhere in the pot.

How do I know when the pot roast is done?

After 3–4 hours at 300°F (150°C), a fork should slide into the meat with zero resistance and twist out tender strands. If it's still firm, give it another 30 minutes.

Recipe Card

Stav Kogan

Pot roast

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 3- to 4-pound (2 kg) chuck roast
• 3 cloves garlic
• 2–3 tbsp bacon grease or olive or coconut oil
• 2 cups (300 g) carrots, chopped
• 1 medium onion, chopped
• 3 cups (300 g) celery, chopped
• 3 cups (450 g) mushrooms, sliced
• 2 cups (500 mL) dry red wine
• 1 28-ounce (840 mL) can tomatoes
• 1 cup (250 mL) water
• 2 cups (500 mL) beef stock
• 1 tbsp balsamic vinegar
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Method

 

1. Preheat the oven to 300°F (150°C).
2. Pat the roast dry with paper towels.
3. Cut a few slits in the meat and insert the pieces of garlic into the slits.
4. Season the meat with pepper and salt (if desired).
5. Heat a large Dutch oven over medium-high heat.
6. Add the oil until just smoking, then add roast and sear for approximately 3–5 minutes each side.
7. Remove from heat.
8. Add carrots, onion, mushrooms, and celery, and sauté until onions are translucent.
9. Add the meat back to the vegetable mixture.
10. Pour in the wine, tomatoes, water, stock and vinegar and bring to a boil.
11. Remove from stove, cover and place in the oven, turning meat over about every hour or so.
12. Cook 3–4 hours, or until meat is fork tender.
13. Serve over Mashed Cauliflower (recipe here).

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