Tender Pot Roast: Slow-Braised, Fork-Tender Comfort Food

Few meals are as satisfying as a Tender Pot Roast slowly braised until it practically falls apart. This classic oven-baked pot roast starts with a well-seasoned chuck roast, seared to develop deep flavor, then gently cooked with vegetables, stock, and red wine until irresistibly tender. The result is rich, savory comfort food that feels both rustic and special.

Perfect for Sunday dinners, cold evenings, or when you want a meal that fills the house with mouthwatering aromas, this pot roast is a timeless favorite.

Why You’ll Love This Pot Roast

• Fork-tender meat that melts in your mouth

• Deep, rich flavor from slow braising

• Perfect for make-ahead meals and leftovers

• Classic comfort food made from simple ingredients

This method guarantees a moist, flavorful roast every time.

Ingredients

• 3–4 lbs chuck roast, trimmed

• 2 tablespoons vegetable oil

• Salt and pepper, to taste

• 1 cup carrots, chopped

• 1 cup onion, chopped

• 1 cup celery, chopped

• 4 garlic cloves, minced

• 2 cups chicken stock or beef stock (or a combination)

• 2 tablespoons sugar

• 1 sprig thyme

• ¼ cup dry red wine

• Water, as needed

Directions

1. Preheat oven
   Preheat oven to 300°F (150°C).

2. Season the roast
   Season the chuck roast generously with salt and pepper on all sides.

3. Brown the meat
   Heat oil in a large Dutch oven over medium-high heat. Brown the roast on all sides, about 10 minutes total.
   (If oil begins to smoke, reduce heat.)

4. Remove roast
   Transfer the browned roast to a deep plate to catch any juices.

5. Cook vegetables
   Add carrots, onion, and celery to the Dutch oven. Cook, stirring often, until lightly browned and tender.

6. Add garlic
   Stir in garlic and cook until fragrant, about 1 minute.

7. Deglaze
   Add stock and bring to a boil, scraping up the browned bits from the bottom of the pot.

8. Add wine and sugar
   Stir in red wine and sugar. Boil briefly until the alcohol smell dissipates.

9. Braise
   Return the roast and accumulated juices to the pot. Add thyme and enough water so liquid comes halfway up the sides of the meat.

10. Cover and cook
    Bring to a simmer. Cover tightly with foil and the lid to seal. Place in oven and cook 2½–3½ hours, turning the roast every 30 minutes, until fork-tender.

11. Rest the meat
    Remove roast to a serving platter and cover loosely with foil.

12. Reduce the sauce
    Place Dutch oven back on the stove and boil liquid until reduced to about 1½ cups (about 15 minutes). Thicken if desired.

Tips for the Best Tender Pot Roast

• Chuck roast is ideal due to its marbling and connective tissue, which breaks down during slow cooking.

• Keep the roast partially submerged, not fully covered, for best braising results.

• Turning the meat during cooking ensures even tenderness.

• Let the roast rest before slicing to retain juices.

Serving Suggestions

Serve pot roast with mashed potatoes, roasted vegetables, or buttered egg noodles. Spoon the reduced sauce generously over the meat for maximum flavor.

Frequently Asked Questions (FAQ)

Why use chuck roast?

Chuck roast has connective tissue that breaks down during slow cooking, making it ideal for tender pot roast.

How do I know when it’s done?

The roast should be fork-tender and maintain an internal temperature above 200°F for at least 30 minutes.

Can I make this ahead of time?

Yes. Pot roast tastes even better the next day. Refrigerate and reheat gently.

Can I thicken the sauce?

Yes. Reduce further or thicken with a cornstarch or flour slurry.