American · Members
Classic Sunday Pot Roast
Fork-tender chuck roast braised low and slow with red wine, herbs, carrots and potatoes in one Dutch oven.
- Fork-tender comfort classic
- One-pot dinner
- Better the next day
A good pot roast fills the house with the kind of aroma that brings everyone to the kitchen early. Chuck roast is the right cut here: its marbling and connective tissue melt into tender, juicy meat after a long, gentle braise. We brown it well, build a rich base with tomato paste and red wine, and let the oven do the rest. Adding the vegetables partway through keeps them tender, not mushy.
Instructions
Heat the oven to 300 degrees F with a rack in the lower third. Pat the roast dry and season all over with the salt and pepper.
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