Tender Pot Roast

Recipe by Steve_G
READY IN: 4hrs 10mins
YIELD: 1 Roast


  • 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


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


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