Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

This is a sure fire method of making a tender pot roast every time.

Ingredients Nutrition

  • 3 -4 lbs chuck roast, trimmed
  • 2 tablespoons vegetable oil
  • salt and pepper
  • 1 cup carrot, chopped
  • 1 cup onion, chopped
  • 1 cup celery
  • 4 garlic cloves, minced
  • 2 cups chicken stock (or a combination) or 2 cups beef stock (or a combination)
  • 2 tablespoons sugar
  • 1 sprig thyme
  • 14 cup dry red wine
  • water


  1. Pre heat oven to 300 degrees.
  2. Season roast with salt and pepper on all sides.
  3. In a large dutch oven heat oil, over a medium high heat, do not allow to smoke.
  4. Brown meat on all sides in dutch oven, this should take about 10 minutes.
  5. If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
  6. Once browned remove meat from pot and place on a deep plate (to catch the juices).
  7. Add vegetables to dutch oven, stirring often, cook until lightly browned and tender.
  8. Add garlic and cook until fragrant, about 1 minute.
  9. Add stock, bring to a boil and stir/scrape until all the brown bits are removed from the bottom of the pan.
  10. Add red wine and sugar. Allow to boil until alcohol smell is gone, put thyme, meat and accumulated juices back in pan.
  11. Add water until liquid comes halfway up sides of the meat.
  12. Bring to a simmer, cover with a large piece of foil and the pan lid (to assure seal).
  13. Place in oven, be sure to turn the meat over every 30 minutes or so.
  14. Cook until fork tender, 2 1/2- 3 1/2 hours (meat needs to remain above 200 degrees F. for 30 minutes).
  15. Remove meat from pan onto serving plate, cover with foil.
  16. Place dutch oven back on stove; boil till liquid is reduced to 1 1/2 cups or so (about 15 mins).
  17. Thicken if desired.
Most Helpful

Was looking for a different way to do pot roast than my usual way and so had this for dinner was superb! The roast was falling-apart tender and the flavour was outstanding. Made a couple of minor changes: my celery was way past its prime so I just added extra carrots, and I had a bit of a heavy hand with the wine and so used about 1/2 cup; also used dried thyme instead of fresh. The other different thing I did was to puree the veggies after the roast was done and add that puree into the juices, which I boiled and then thickened into a delicious gravy. Thanks Steve; I'll definitely make this easy recipe again.

Lennie April 29, 2002

This pot roast recipe delivered the most flavorful and tender pot roast I have ever made. It was truly the perfect choice for the first meal made in my new home to break in my new kitchen! I followed the recipe exactly and thickened the reduced juices to use as gravy for the mashed potatoes I made to accompany the roast. Truly a pot roast lovers ideal roast! Thanks, Steve for another excellent recipe!

Bev May 28, 2002

At last a tender pot roast! A heavenly roast angels should experience. Nothing complicated, simple prepareation and excellent results.

Lee Lee August 25, 2002