Tender and Flavorful Pot Roast

Total Time
8hrs 10mins
Prep 10 mins
Cook 8 hrs

This is better than mom's!

Ingredients Nutrition


  1. Assemble all ingredients except carrots, potatoes and horseradish. Be sure to use a good wine that you would drink.
  2. Mince garlic and chop onion into quarters. Choose a pan that is large enough for roast to lie flat and that has a tight fitting lid.
  3. Pat meat dry and lightly sprinkle with kosher salt and pepper. Rub flour into meat. (If using regular table salt, use even less.).
  4. Sear in oil over medium-high heat until browned on all edges.
  5. Add remaining ingredients except the carrots, potatoes and horseradish. If not enough liquid to cover roast, add water (or more wine).
  6. Cover and bring to a boil, then reduce heat to low (more than simmer) and cook for 8 hours, or until the whole roast is falling apart.
  7. The secret to tender pot roast is to cook it long enough, so if it's not tender yet, that means it's not done yet.
  8. If you don't have enough liquid to cover the roast, you'll have to flip the roast over every hour or so.
  9. Add carrots and potatoes the last hour. Peel them and chop to desired size.
  10. Serve with horseradish sauce and au jus (broth from pan).
Most Helpful

5 5

5 stars all the way!!!! This was so moist and tender. Lots of flavor. Did put mine in the crock pot. Left out the potatoes because I wanted mashed potatoes to go with this. Gravy was wonderful and I loved the fact that it made so much. Was able to have hot roast beef sandwiches another night. Highly recommend this recipe. Thanks so much for sharing this puppity pup :)

5 5

A fork-tender pot roast with lots of flavorful _gravy_ to keep it moist! I made mine in the slow cooker, omitting the chicken broth. Done to a T in 7 hours, I did not add the carrots and potatoes but served Golden Whipped Potatoes on the side. Leftover roast will make hearty sandwiches today and the broth will be a great start for French Onion Soup Thanks for sharing your recipe!

5 5

Yes fall apart tender! I started with a 2 pound chuck roast. There is only 3 to feed today! I started cooking stove top for 2 hours low heat never had to flip because I placed in oven at 350 and continued to cook for 3 hours. Used my Smokey Seasoned Salt for the beef and only needed 1 tablespoon of flour to coat the meat. 1/2 cup red wine was enough for I needed to have some! LOL! I used my Oven Dried Onion / Garlic Flakes for the onion soup to keep back on the salt and MSG. I did use the carrots that I cut on an 1/4 inch angle, skipping the potatoes for I made my Mashed Potatoes With Roasted Garlic and Herbs. I added dried wild mushrooms that I soaked in red wine then added to the pot. With the remained of the flour I made a slurry with red wine and whisked into the sauce to make a wonderful gravy a 1/2 hour before serving.