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Low and slow: The key to tender pot roast is cooking it slowly at a low temperature. This allows the connective tissue in the meat to break down and become melt-in-your-mouth tender.
Don’t skip the rest: Let the roast rest for 10-15 minutes after cooking to allow the juices to redistribute, keeping the meat moist.
Check liquid levels: Add more broth or water during cooking if the liquid evaporates too much.
Season generously: Pot roast benefits from ample seasoning, so don’t be afraid to season the beef and vegetables well with salt, pepper, and herbs.
Instructions
Preheat the oven to 325°F (165°C).
Prepare the beef: Season the chuck roast generously with salt, pepper, thyme, and rosemary.
Brown the roast: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the roast on all sides until a deep brown crust forms (about 4-5 minutes per side). Remove from the pot and set aside.
Cook the vegetables: Add the onion, garlic, and carrots to the pot. Sauté for 2-3 minutes until fragrant. Add the potatoes and any other optional vegetables.
Deglaze the pot: If using, pour in the wine to deglaze the pot, scraping up any browned bits from the bottom.
Add liquids: Stir in the beef broth, Worcestershire sauce, and tomato paste (if using). Return the roast to the pot, ensuring the liquid comes about halfway up the meat. Bring to a simmer.
Roast in the oven: Cover the pot with a lid and place it in the preheated oven. Roast for about 3-4 hours, or until the meat is tender and easily shreds with a fork.
Rest and serve: Remove the pot from the oven and let the roast rest for 10-15 minutes before slicing or shredding. Serve with the vegetables and spoon some of the rich cooking liquid over the top.
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