Pot Roast: The Most Tender Braised Chuck Roast Recipe (2024)

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This tender Dutch Oven Braised Pot Roast falls right apart after 3 1/2 hours of cooking. Filled with fresh herbs, beef stock, red wine & root vegetables, this one pot meal is sure to impress anyone this holiday season.

Pot Roast: The Most Tender Braised Chuck Roast Recipe (1)

How To Properly Braise Chuck Roast

Believe it or not, this was my first time making Pot Roast, surprisingly. I’ve had people ask if I could create a recipe for it for the holidays and I was surely interested in seeing how this dish would come out. A big thing I learned over the last year is that technique is way more important than a recipe. If you master cooking techniques such as roasting, frying, stewing, & steaming, recipes will come easily to you.

Even though this dish is called “Pot Roast” the technique we’re using here is braising. For any braise, you will be submerging a cut of meat 2/3rds of the way into its cooking liquid, whether that be broth, stock, or water. A braise should always be cooked low and slow, so temperatures between 275°F – 325°F are ideal.

For a proper braise, you always want to sear your piece of meat at the beginning to create rich deep flavor not only on the piece of meat, but at the bottom of the pot as well. These brown bits at the bottom of the pot are called “fond”, which is basically GOLD. We cook our small diced veggies in this fond after removing the seared piece of meat from the pot, add a little tomato paste, and deglaze with wine.

Then we add our beef back into the pot along with the cooking liquid and some herbs, bring it to a boil, cover it, and place it into the oven to cook for a few hours until tender. I flip my pot roast halfway through cooking. In the last hour, I add in larger cuts of root vegetables (carrots & potatoes) and finish off the roast.

Dutch Oven Braised Pot Roast Video Tutorial

Salting Large Cuts Of Meat

I learned how to salt meat from the book Salt, Fat, Acid, Heat by Samin Nosrat, which is undoubtedly one of my favorite cookbooks. In the book, Samin has a chart titled “Basic Salting Guidelines” which demonstrates how to salt meat, vegetables, and grains by the pound. Six different salts are listed (fine sea salt, maldon, sel gris, table, morton’s kosher, and diamond crystal), as well as the perfect amounts of each to use per pound/cut of meat.

I only use Diamond Crystal kosher salt, because the grains are light, flaky, and easy to control; so I follow the guidelines for that specific salt. For every pound of boneless meat, you need 1 & 3/4 teaspoons of Diamond Crystal kosher salt, while for every pound of meat on the bone you need 2 & 1/8 teaspoons of Diamond Crystal kosher salt. Since I’m working with a 3-3 & 1/2 pound boneless chuck roast today, I used 4 1/4 teaspoons of kosher salt. This consequently helps the meat become seasoned all the way through without over salting or under salting.

Pot Roast: The Most Tender Braised Chuck Roast Recipe (4)

How To Make Dutch Oven Braised Pot Roast

Ingredients

  • 3 1/2 lbboneless beef bottom chuck roast
  • 4 1/4 teaspoonskosher salt, Diamond Crystal
  • ground black pepper
  • 2 tablespoonsneutral oil, (canola, vegetable, or avocado)
  • 1carrot, small dice
  • 1celery stalk, small dice
  • 1 smallyellow onion, small dice
  • 1leek, sliced thin
  • 4garlic cloves, sliced thin
  • 2 tablespoonstomato paste
  • 1/2 cupdry red wine,cabernet or merlot
  • 3 1/2 cupsbeef stock
  • 6thyme sprigs
  • 2 rosemary sprigs
  • 1 teaspooncumin
  • 2carrots, cut into 1 inch pieces
  • 4russet potatoes, cut into 1 inch pieces

Instructions

  1. Preheat oven to 300°F.
  2. Season chuck roast with 4 1/4 teaspoons ofkosher salt& ground black pepper evenly on all sides. This may seem like a lot of salt, however this is a very thick cut of meat so it needs all the seasoning it can get.
  3. Heat up the oil in a large dutch oven over medium high heat, and sear all side of the chuck roast. This can take up to 10 minutes, and during this time, the roast develops a nice crust.
  4. Once all the sides are nice and brown, remove the roast from the pot and set to the side. Add in the small diced carrots, onions, celery, and the sliced leeks. Sauté the vegetables until they start to sweat, about 5 minutes. Add in the garlic cloves and cook until fragrant, about 1 minute.
  5. Add in the tomato paste and let it cook for about 2 minutes. Deglaze the pot with the red wine and cook until the wine reduces by half. add the roast back into the pot along with the beef stock, thyme, rosemary, cumin, and a little bit more salt and pepper to taste.
  6. Bring to a boil, cover, and place into the oven for 1 hour. Flip the roast after an hour and cover again for another hour and a half.
  7. Afterwards, add in the carrots and potatoes, cover and let cook for 30 minutes. Finally, after 30 minutes, uncover the pot and let it cook for an additional 30 minutes.
  8. Remove any excess fat from the top of the cooking liquid, so the dish isn’t overly greasy, and serve. Enjoy!
Pot Roast: The Most Tender Braised Chuck Roast Recipe (5)

Frequently Asked Questions On Making Dutch Oven Braised Pot Roast

How long do you cook a pot roast?

The amount of time it will take to cook a pot roast depends on it size. For example, a 3-3 1/2 pound boneless cut of chuck roast should take at least 3 hours for it to become tender. I would say about 45 minutes to an hour per pound is the perfect amount of time.

What temperature should I cook my pot roast at?

I cook my pot roast low and slow at 300°F. You should aim for an oven temperature between 275°F – 325°F for a proper braise.

How much liquid do you need for a pot roast?

Your pot roast should be submerged 2/3rds of the way in its cooking liquid. In this recipe I use 3 1/2 cups of beef stock and 1/2 cup of red wine, so 4 cups of liquid total in a 5.5 quart dutch oven.

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Pot Roast: The Most Tender Braised Chuck Roast Recipe (6)

Dutch Oven Braised Pot Roast

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5 from 1 review

  • Author: Speshyl Smith
  • Total Time: 4 hours
  • Yield: 8 servings 1x
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Description

This tender Dutch Oven Braised Pot Roast falls right apart after 3 1/2 hours of cooking. Filled with fresh herbs, beef stock, red wine & root vegetables, this one pot meal is sure to impress anyone this holiday season.

Ingredients

UnitsScale

  • 3 1/2 lb boneless beef bottom chuck roast
  • 4 1/4 teaspoons kosher salt, Diamond Crystal
  • ground black pepper
  • 2 tablespoons neutral oil, (canola, vegetable, or avocado)
  • 1 carrot, small dice
  • 1 celery stalk, small dice
  • 1 small yellow onion, small dice
  • 1 leek, sliced thin
  • 4 garlic cloves, sliced thin
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine, cabernet or merlot
  • 3 1/2 cups beef stock
  • 6 thyme sprigs
  • 2 rosemary sprigs
  • 1 teaspoon cumin
  • 2 carrots, cut into 1 inch pieces
  • 4 russet potatoes, cut into 1 inch pieces

Instructions

  1. Preheat oven to 300°F.
  2. Season chuck roast with 4 1/4 teaspoons of kosher salt & ground black pepper evenly on all sides. This may seem like a lot of salt, however this is a very large & thick cut of meat so it needs all the seasoning it can get.
  3. Heat up the oil in a large dutch oven over medium high heat, and sear all side of the chuck roast. This can take up to 10 minutes.
  4. Once all the sides are nice and brown, remove the roast from the pot and set to the side. Add in the small diced carrots, onions, celery, and the sliced leeks. Sauté the vegetables until they start to sweat, about 5 minutes. Add in the garlic cloves and cook until fragrant, about 1 minute.
  5. Add in the tomato paste and let it cook for about 2 minutes. Deglaze the pot with the red wine and cook until the wine reduces by half. add the roast back into the pot along with the beef stock, thyme, rosemary, cumin, and a little bit more salt and pepper to taste.
  6. Bring to a boil, cover, and place into the oven for 1 hour. Flip the roast after an hour and cover again for another hour and a half.
  7. After 2 1/2 hours, add in the carrots and potatoes, cover and let cook for 30 minutes. After 30 minutes, uncover the pot and let it cook for an additional 30 minutes.
  8. Remove any excess fat from the top of the cooking liquid and serve. Enjoy!
  • Cook Time: 4 hours

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Pot Roast: The Most Tender Braised Chuck Roast Recipe (2024)

FAQs

How long does it take to braise chuck roast? ›

Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside. Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.

Does chuck roast get more tender the longer you cook it? ›

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

What is the most tender roast for pot roast? ›

The best meat for pot roast is a beef cut with abundant connective tissue, like chuck roast, beef brisket or bottom round roast. This connective tissue called collagen is what makes pot roast melt-in-your-mouth tender.

Is there a difference between chuck roast and chuck tender roast? ›

While the word "tender" is included in the name, a beef chuck tender is not, in fact, a naturally tender cut of meat. The chuck tender is from the beef chuck primal, consisting of the supraspinatus muscle, which is situated forward of the large chuck subprimal known as the shoulder clod.

How much liquid do I need to braise a roast? ›

Keep in mind the meat will release about a third of its weight in the form of fat and juice into the braising liquid as it cooks. Add only enough liquid to come halfway up the meat, no more.

What to use for braising liquid? ›

It can be broth, wine, beer, or any other flavorful liquid. The broth is a good all-purpose liquid, as it is flavorful and adds moisture to the meat. Wine can also be used, and it will add a deep flavor to the braised dish. Beer can also be used, and it will add a malty flavor.

Why is my roast still tough after 7 hours? ›

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Is roast better in crockpot or oven? ›

It's delicious both ways. If you want to give your crock-pot a whirl, here's a slow cooker pot roast recipe for you. But pot roast is plenty easy to make in the oven! You do all the browning and roasting all in the same pot and it requires less time than in a slow cooker roast.

How do you tenderize a chuck tender roast? ›

How to Tenderize a Tough Cut of Meat
  1. Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat. ...
  2. Use salt. ...
  3. Use an acidic marinade. ...
  4. Use kiwi, papaya, or pineapple. ...
  5. Score it. ...
  6. Slow cook it.

What is the secret to a good pot roast? ›

Low and Slow is the Way to Go

Whether you cook your pot roast using a stovetop, oven, slow cooker, or pressure cooker method, you'll always get the most tender and flavorful results if you use low temperatures over a long period of time.

What temp does pot roast get tender? ›

We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast. Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree. Spoon some of the puree sauce on each serving plate and top with the roast.

How do I make my pot roast less tough? ›

Adding a couple of tablespoons of the tenderizer of your choice to your cooking liquid will help break down the muscle fibers. Broken muscle fibers equals tender roast. Additionally, salt has a similar effect on the muscle fibers.

Is rump roast or chuck tender roast better? ›

Chuck roast comes from a cow's shoulder portion. The hindquarters and shoulder area are both well-used parts of the cow, so these two cuts of meat are naturally pretty tough. Most people agree that roasted rump is the more tender of the two.

Is top roast or chuck roast better? ›

Despite their similarities as large, affordable beef roasts, top round roast and chuck roast don't work well when used interchangeably. Because it's far leaner, top round roast doesn't deliver the same velvety, flavorful result you get from a braised chuck roast.

What is a chuck roast called now? ›

Also Known As: Center Cut Chuck Roast; Chuck Center Roast; Chuck Pot Roast; Pot Roast. Great, rich flavor perfect for slow and low cooking. Butcher's Note. The cut location is from the center portion of the Chuck Roll so it can be called Chuck Center Roast.

How long does it take for chuck roast to get tender? ›

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.

How long should braising take? ›

It will take about 1 1/2 to 3 hours to become fork-tender. As soon as it's fork-tender, it's done. Cooking any longer will dry out the meat. With braising, just a little effort yields amazing results.

Is beef chuck good for braising? ›

Braising, on the other hand, is a wonderful match for chuck roast because it makes it even more tender with very little effort. Use red wine, vinegar and tomato paste in your cooking liquid to add an extra burst of flavor and a thicker sauce. Short ribs are another popular choice for braising.

How long does it take to braise a chuck steak? ›

Reduce heat to medium-low; simmer 1 hour 30 minutes, basting occasionally and adding additional water, if needed.

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