Tender and Flavorful Pot Roast

"This is better than mom's!"
photo by slickchick photo by slickchick
photo by slickchick
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
8hrs 10mins
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).

Questions & Replies

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  1. 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.
  2. 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 :)
  3. 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!
  4. This is one of the most flavorful pot roast recipes I have ever tried. The beef was fall apart tender and was truly out of this world! I used my crockpot for this recipe, reducing the liquid by eliminating the 2 cups of beef broth. I added the onion to the crockpot and made a side dish of Recipe #87047 which was the perfect complement to this pot roast. We will most definitely have this wonderful pot roast again!! Thanks ever so much, puppitypup!


My name is Julie, and I love to cook. I've even gotten to the point where I don't mind the dishes!
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