Cook low and slow for a fall-apart, tender pot roast.
Pot roast was a standard growing up, and still continues to be in my parents' household.
It requiresslow cooking over low heatto ensure tender, flavorful meat.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
What Makes the Best Pot Roast?
Pot roasts typically use the tougher cuts of beefa chuck roast or shoulder roastwhich have the most flavor.
For pot roasts, and other slow cooked tough meats, fat is your friend!
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
So look for cuts that are well marbled with fat.
Otherwise, it will take a lot longer to cook at the low heat called for in this recipe.
Why does this work?
Simply Recipes / Elise Bauer
Beef is about60 to 70% water(the rest is protein and fat).
A deeper beef flavor for your pot roast.
The key is keeping the temperature low and making sure the lid is tight fitting.
Simply Recipes / Elise Bauer
Otherwise, too much vapor will escape from the pot and you’ll have a dry pot roast.
This recipe calls for 1/2 cup of red wine for the liquid.Use whatever red wine you like to drink.
Can I Make This Pot Roast Other Ways?
Simply Recipes / Elise Bauer
Can I Add Potatoes to This Pot Roast?
Cut them in half over 1 1/2 inches in diameter, and into quarters if larger.
Who Doesn’t Love a Good Pot Roast?
Simply Recipes / Elise Bauer
The Best Pot Roast
Look for a roast that is well marbled with fat for best results.
Otherwise, it will take a lot longer to cook at the low heat called for in this recipe.
Heat 2 tablespoons of oil on medium high heat (hot enough to sear the meat).
After cooking 3 1/2 hours. Note how much liquid has been released by the meat!.Simply Recipes / Elise Bauer
Pat the roast dry with paper towels.
Sprinkle and rub salt, pepper, and Italian seasoning all over the meat.
Brown roast in pot, all over, several minutes on each side.
Don’t move the roast while a side is browning, or it won’t brown well.
Simply Recipes / Elise Bauer
When roast is browned, remove from pan and set on a plate.
Add the garlic and carrots to sit on top of the onions.
Set the roast on top of the onions, garlic and carrots.
Add 1/2 cup of red wine.
Add the bay leaf and cover.
Simple Tip!
If you use a high-BTU range, you may want to cook the roast in the oven instead.
Cook for 3 1/2 to 4 1/2 hours, or longer, until meat is tender.
Serve withgreen beansand potatoes.
Did you enjoy this recipe?
Let us know with a rating and review!
