Prep 10 mins
Cook 8 hrs
This is better than mom's!
- 1 chuck roast
- 1 teaspoon kosher salt
- fresh ground pepper
- 3 tablespoons flour
- 2 tablespoons olive oil
- 2 cups low sodium beef broth
- 2 cups low sodium chicken broth
- 1 cup red wine
- 2 garlic cloves
- 1 (1 1/4 ounce) package onion soup mix
- 1 sweet onion
- 4 -6 carrots
- 3 -4 potatoes
- horseradish sauce, if desired
- Assemble all ingredients except carrots, potatoes and horseradish. Be sure to use a good wine that you would drink.
- 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.
- Pat meat dry and lightly sprinkle with kosher salt and pepper. Rub flour into meat. (If using regular table salt, use even less.).
- Sear in oil over medium-high heat until browned on all edges.
- Add remaining ingredients except the carrots, potatoes and horseradish. If not enough liquid to cover roast, add water (or more wine).
- 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.
- 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.
- If you don't have enough liquid to cover the roast, you'll have to flip the roast over every hour or so.
- Add carrots and potatoes the last hour. Peel them and chop to desired size.
- Serve with horseradish sauce and au jus (broth from pan).
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 Recipe #186936 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 Recipe #204180 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 Recipe #156024. 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.
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 :)
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 Recipe #217633 on the side. Leftover roast will make hearty sandwiches today and the broth will be a great start for Recipe #77147 Thanks for sharing your recipe!