Tender and Flavorful Pot Roast

Recipe by puppitypup
READY IN: 8hrs 10mins
YIELD: 1 roast




  • 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).