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overhead view of a pot of shredded old fashioned pot roast and a wooden spoon resting in a spoon rest

BEST EVER Old Fashioned Pot Roast Recipe

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This easy recipe for an Old Fashioned Pot Roast dinner is about to become one of your favorite comfort food recipes!
Prep Time:10 minutes
Cook Time:4 hours

Ingredients

  • 1/4 cup olive oil
  • 3 pounds boneless beef chuck roast
  • 1/2 cup 1 stick butter
  • 2 cups carrots diced
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 1 cup all-purpose flour
  • 1 cup dry red wine such as cabernet sauvignon
  • 6 cups beef broth or beef stock

Instructions

  • Begin by preheating your oven to 350 degrees Fahrenheit and patting the roast dry with a paper towel.
  • Next, add the olive oil to a Dutch oven or other heavy pan and heat on your stovetop over medium heat.
  • Add the roast to the pan and brown the meat on all sides, making sure it gets a good sear but does not burn.
  • Remove the meat from the pan and set it aside on a platter.
  • Add the butter to the pot and allow it to melt. Once it's melted, add the carrots, onion, garlic, and rosemary.
  • Saute until the vegetables are just tender.
  • Next, stir in the flour and allow the mixture to continue cooking until the flour has been lightly browned.
  • Now, turn the burner down to low heat and add the wine and broth, stirring until everything is well combined.
  • Next, add the roast back into the pan. Cover and bake for 3.5 - 4 hours until the meat is fall-apart tender.
  • When the tender pot roast is done cooking, remove it to a serving platter and, using two forks, gently shred the meat.

Notes

Important Tip: Roast is a tougher cut of meat and needs to cook long enough to break down the connective tissues. If you need to slice the meat and can't pull it apart with a fork, it hasn't cooked long enough. While it's still technically safe to eat, it will be tough and chewy, and you'll probably either never serve a pot roast again or think that this is just a terrible recipe. :) Oven temperatures vary, and if, after the recommended cooking time has passed, a fork stuck into the top of the roast doesn't cause it to shred, the solution is to cook it for a bit longer.