The Ultimate Fall-Apart Pot Roast (The Sunday Kind of Love)

Recipe Introduction

Fancy a proper sunday dinner? okay, right then! let's have a go at this, shall we? you know when you just crave that melt-in-your-mouth, comforting goodness? well, this best pot roast recipe is exactly what you need.

Forget complicated recipes, this is all about simple ingredients and seriously deep, savoury flavours.

This classic pot roast recipe isn't just food; it's a hug in a bowl. originating from generations of home cooks, who knew the magic of slow cooking, it’s the kind of dish that brings everyone together.

Taking on the role of your seo keyword strategist , i'm saying this is a medium-difficulty recipe. it takes about 3- 4 hours to cook, but it's mostly hands-off, and this recipe makes enough for 6-8 hungry people.

Fall-Apart Goodness: Why This Recipe Rocks

Honestly, the best part is how incredibly tender the beef gets. the slow cooking process transforms a tough cut into a fall apart pot roast masterpiece.

It is packed with protein, perfect for a hearty meal. this is the ultimate sunday pot roast recipe , ideal for family gatherings or cozy nights in.

The Star Players: Ingredients You'll Need

Let's have a look at the ingredients , shall we? you'll need a 3-4 lb chuck roast, olive oil, salt, pepper, flour, onion, carrots, celery, garlic, tomato paste, red wine (optional), beef broth, rosemary, thyme, and bay leaves.

See? nothing too fancy! it's all about quality ingredients and simple techniques.

Now, about that chuck roast. It might seem like a basic cut, but trust me, with a bit of love and patience, it turns into something truly special. Just wait and see!

Okay, right then! Let's have a go at this, shall we?

The Ultimate Fall-Apart Pot Roast (The Sunday Kind of Love) Recipe Card

0.0 / 5 (0 Review)

Preparation time:25 Mins

Cooking time:03 Hrs 30 Mins

Servings:6-8 servings

Ingredients:

• 3-4 lb (1.3-1.8 kg) Chuck Roast (or Brisket), about 2 inches thick
• 2 tablespoons Olive Oil
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper, freshly ground
• 2 tablespoons All-Purpose Flour
• 1 large Yellow Onion, roughly chopped (approx. 1 1/2 cups)
• 2 large Carrots, peeled and roughly chopped (approx. 1 cup)
• 2 Celery Stalks, roughly chopped (approx. 1 cup)
• 4 cloves Garlic, minced
• 1 tablespoon Tomato Paste
• 1 cup Dry Red Wine (like Cabernet Sauvignon or Merlot) - optional
• 4 cups (946ml) Beef Broth (low-sodium preferred)
• 2 sprigs Fresh Rosemary
• 2 sprigs Fresh Thyme
• 2 Bay Leaves
• 2 tablespoons Cornstarch (mixed with 2 tablespoons cold water, to create a slurry)

Instructions:

• Pat the chuck roast dry with paper towels. Season generously with salt and pepper. Dredge the roast in flour, shaking off any excess.
• Heat olive oil in the Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned (about 3-5 minutes per side). Remove the roast from the pot and set aside. Don't skimp on the sear; it's key for flavour!
• Add the onion, carrots, and celery to the Dutch oven and cook until softened and slightly browned (about 5-7 minutes). Add the garlic and tomato paste and cook for 1 minute more.
• If using, pour in the red wine and scrape up any browned bits from the bottom of the pot (this is called fond). Cook until the wine is almost completely reduced (about 2-3 minutes).
• Pour in the beef broth and add the rosemary, thyme, and bay leaves. Bring to a simmer.
• Return the roast to the Dutch oven, ensuring it's mostly submerged in the liquid. Bring back to a simmer, then cover tightly with the lid.
• Reduce the heat to low and simmer for 3-4 hours, or until the roast is fork-tender. Check the liquid level periodically and add more broth if needed. The meat should be so tender it almost falls apart.
• Remove the roast from the pot and set aside to rest, covered loosely with foil. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Bring the gravy to a simmer over medium heat. Gradually whisk in the cornstarch slurry and cook until thickened (about 1-2 minutes). Adjust seasoning to taste.
• Shred the roast with two forks. Serve with the gravy and your favourite sides.

Nutrition Facts

Calories:450-550

Fat:25-35g

Fiber:3-5g

Recipe Info

Category:Main Course

Cuisine:American

Ingredients & Equipment for the Best Pot Roast Recipe

Before we dive headfirst into making the best pot roast recipe , let's gather what you'll need. honestly, it's all pretty straightforward stuff.

We are taking on the role of your seo keyword strategist, and knowing how brits love a good sunday roast! this is your ticket to a fall apart pot roast that'll have everyone singing your praises.

So, less chat, more prep!

Main Ingredients: The Stars of the Show

• Chuck Roast (or Brisket): 3-4 lb (1.3-1.8 kg), about 2 inches thick. Look for good marbling – that's your flavour right there. The more fat, the better!
• Olive Oil: 2 tablespoons .
• Kosher Salt: 1 teaspoon.
• Black Pepper: 1/2 teaspoon , freshly ground.
• All-Purpose Flour: 2 tablespoons . Don’t be shy.
• Yellow Onion: 1 large , roughly chopped (approx. 1 1/2 cups).
• Carrots: 2 large , peeled and roughly chopped (approx. 1 cup).
• Celery Stalks: 2 , roughly chopped (approx. 1 cup).
• Garlic: 4 cloves , minced. The more the merrier!
• Tomato Paste: 1 tablespoon .
• Dry Red Wine: 1 cup (like Cabernet Sauvignon or Merlot) - optional, but adds a certain je ne sais quoi .
• Beef Broth: 4 cups (946ml), low-sodium preferred.
• Fresh Rosemary: 2 sprigs .
• Fresh Thyme: 2 sprigs .
• Bay Leaves: 2 . Don't forget these!
• Cornstarch: 2 tablespoons (mixed with 2 tablespoons cold water, to create a slurry).

Seasoning Notes: The Secret Sauce

Essential spice combinations? simple: salt, pepper, and a good sear. that's the base of all flavour. flavour enhancers? garlic and tomato paste.

Don't skimp! if you're feeling fancy, a splash of worcestershire sauce adds a lovely depth of flavour to this classic pot roast recipe.

Quick substitution? dried herbs for fresh, beef bouillon for broth.

Equipment Needed: Keep it Simple

A large dutch oven (at least 6 quarts) or heavy-bottomed pot with a lid is essential . common household alternatives? a sturdy casserole dish with a tight-fitting lid will do in a pinch.

Tongs are a must. measuring cups and spoons, a cutting board, and a chef's knife are all standard. no need to get all cheffy with fancy equipment! you are set to create this sunday pot roast recipe !

The Ultimate Fall-Apart Pot Roast (The Sunday Kind of Love)

Okay, right then! let's have a go at this, shall we? seriously, who doesn't love a good sunday pot roast recipe ? honestly, i reckon this is the best pot roast recipe you'll ever make.

This isn't just food; it’s a hug on a plate. it's about taking a cheap cut of beef, being patient, and turning it into pure heaven.

This recipe is all about that fall-apart tenderness and rich gravy, perfect for a cosy sunday dinner.

Prep Like a Pro: Essential Mise en Place

Before you even think about turning on the hob, get your mise en place sorted. chop 1 large yellow onion (about 1 1/2 cups), peel and chop 2 large carrots (about 1 cup), and chop 2 celery stalks (about 1 cup).

Mince 4 cloves of garlic . this makes the cooking process so much smoother. trust me, it's worth the effort. also, pat dry that 3-4 lb (1.

3-1.8 kg) chuck roast with paper towels. don't skip that!

Step-by-Step to Pot Roast Perfection

Taking on the role of your SEO keyword strategist, let’s dive in!

1. Beef Up: Season the chuck roast generously with 1 teaspoon Kosher Salt and 1/2 teaspoon Black Pepper . Dredge it in 2 tablespoons All-Purpose Flour , shaking off the extra.

2. Sear-iously good: heat 2 tablespoons olive oil in a dutch oven over medium-high heat. sear that beef on all sides until golden brown (3- 5 minutes each side).

   This is essential for flavour. don't rush it. remove the roast and set aside.

3. Veggie Time: Toss the chopped onion, carrots, and celery into the pot. Cook until softened (5- 7 mins). Add the garlic and 1 tablespoon Tomato Paste and cook for another minute.

4. Wine time (optional): pour in 1 cup dry red wine and scrape up all those tasty browned bits from the bottom.

   Cook until the wine is nearly gone (2- 3 mins). oh my gosh , this step adds so much flavour.

5. Broth & Herbs: Add 4 cups (946ml) Beef Broth , 2 sprigs Fresh Rosemary , 2 sprigs Fresh Thyme , and 2 Bay Leaves . Bring to a simmer.

6. Braise Away: Pop the roast back in. Make sure it's mostly covered in liquid. Bring it back to a simmer, then cover with the lid.

7. Patience is a virtue: reduce the heat to low. simmer for 3- 4 hours. check every so often to see if it needs a touch more broth.

   The meat should be fork-tender . that’s when you know it’s ready.

8. (optional) gravy magic: take out the roast and set it aside to rest (covered in foil). strain the liquid into a saucepan.

   Whisk in a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water . simmer until it thickens (1- 2 mins).

   Season to taste.

Pro Tips: Secrets to the Best Pot Roast

• Don't overcrowd the pan when searing. It steams instead of browns.
• Low and slow, mate, low and slow! This Slow Cooker Pot Roast method is all about patience.
• Rest that meat! It's crucial for juicy tenderness.

Honestly, this Classic Pot Roast Recipe is a winner every time. You know? Enjoy!

Right then! let's have a go at this, shall we? we're talking about the best pot roast recipe , a dish so good it’ll make you want to slap your grandma…with a thank you hug! this ain't just a recipe, it’s a hug in a pot, perfect for a chilly sunday.

Taking on the role of your seo keyword strategist, let’s dive into those recipe notes.

Recipe Notes: Elevating Your Best Pot Roast Recipe Game

Honestly, the recipe itself is just the starting point. Little tweaks and tricks make it yours . Let's cover some key aspects to consider, shall we?

Serving Suggestions: Plating & Perfection

Okay, right then, let's talk plating. forget fancy michelin-star stuff. think comforting and inviting. pile that fall apart pot roast high on a plate, swimming in gravy.

Mashed potatoes are a must , obviously. roasted asparagus adds a touch of class. for a real treat, serve with crusty bread to mop up all that delicious gravy.

Trust me, that gravy is liquid gold! some crispy yorkshire puddings is always welcome!

Storage Tips: Keeping the Goodness Going

If, and i mean if , you have leftovers, proper storage is key. refrigerate the pot roast in an airtight container within two hours of cooking.

It'll happily keep for 3-4 days. freezing? you can do it! just make sure it’s properly sealed to avoid freezer burn.

Reheating is a doddle – oven, microwave, or even back in a pot on the hob.

Variations: A Twist on Tradition

Want to mix it up a bit? absolutely! for a dietary adaptation, this easy instant pot pot roast recipe can easily go gluten-free by subbing the flour with a gluten-free alternative, or even just skipping it.

Seasonally, during autumn, chuck in some butternut squash or sweet potato. it’ll add a lovely sweetness. if you're after a sunday pot roast recipe , a hint of smoked paprika in the rub just before searing can make a world of difference.

Nutrition Basics: Goodness Inside

Okay, so we're not pretending this is a health food. however, it’s packed with protein. the vegetables add vitamins, and slow cooking makes the beef super tender.

It's roughly 450-550 calories per serving, with 40-50g of protein. this is an approximate estimate; it will vary based on the exact ingredients and serving size.

It's comfort food with benefits. and a good classic pot roast recipe offers a balanced meal when paired with the right sides.

So, there you have it. the best pot roast recipe is a starting point, but these notes will help you make it your own.

Experiment, have fun, and don't be afraid to make a mess. at the end of the day, the most important ingredient is love.

Now go forth and braise!