Beef Pot Roast Recipe – What's For Din'? – Courtney Budzyn – Recipe 83

Beef Pot Roast Recipe | How to Make Moist & Tender Pot Roast

Does your pot roast always come out dry and tough?! My recipe for beef pot roast is FOOLPROOF and will give you the ultimate moist beef pot roast every time! I like to add veggies to my chuck roast to make it a one pan dinner. One of the biggest problems people have with cooking a roast is it coming out dry and tough. I know this because I was one of them. A lot of people reason it’s because they overcooked it. Makes sense. But in reality they did the exact OPPOSITE. They didn’t cook it long enough! A roast is supposed to be cooked low and slow. If you don’t cook the roast long enough, the fibrous tissue and fats won’t have the chance to break down, creating that tender juicy meat we crave.

So don’t give up, and try my foolproof beef pot roast recipe and I’m sure you will be happy! Make sure to use a good quality chuck roast. Sometimes the problem lies just in the quality of meat! Other than that I can guarantee this recipe will create a moist and tender roast every time!



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| Ingredients |

1 3-5 Pound Boneless Chuck Roast
13 Baby Red Skin Potatoes, Washed and Halved
6 Large Carrots, Peeled and Chopped into 2 Inch Pieces
2 Whole Onions, Peeled and Roughly Chopped
6 Cloves Garlic, Minced
1 Cup Red Wine
Chicken Broth & Beef Broth, quantity depends on your roasting pan size)
2 Tablespoons Italian Seasoning
2 Teaspoons Dried Rosemary
2 Teaspoons Garlic Powder
½ Teaspoon Cayenne Pepper
¼ Teaspoon Cinnamon
Salt & Pepper to Taste
All Purpose Flour as Needed
1 Tablespoon Vegetable Oil

4 Tablespoons Cornstarch
½ Cup Cold Water

| Instructions |

Preheat oven to 275 degrees.

Generously salt and pepper all sides of the roast. Then mix all the herbs and spices in a small dish and dust onto the chuck roast. Rub the seasonings into the meat.

Next, dust and rub the chuck roast with a small amount of flour on all sides.

In a large pan, bring oil up to a medium high temperature. Add the chuck roast and brown on all sides. Remove the chuck roast and
set aside.

IMPORTANT: Allow the pan to cool slightly for 1-2 minutes then add the red wine to the pan. Allowing the pan to cool before adding the wine will prevent flambéing. Using a wooden spatula, scrap all the brown bits from the bottom of the pan. Once all bits are removed take off the burner and set aside.

Assemble your roast in the center of a large roasting pan. Place the onions, carrots, potatoes and garlic around the roast. Season the veggies with salt and pepper to taste. Add the wine. Add chicken broth and beef broth until it fills up a little over halfway on the roast. You can use all chicken or all beef broth based on your preferences.

Place on the lid, and cook at 275 degrees for about 3 hours. Start checking on it at the 3 hour mark and continue cooking longer for a more moist and tender meat. The longer you cook it, the more tender it will be! For larger roasts, cook 1 hour per pound of meat. I cooked mine for 3 hours and 30 minutes!

Optional: Separate the liquids from the veggies and meat. Simmer the liquids over medium high heat. In a cup, mix 4 Tablespoons Corn Starch with ½ Cup of cold water. Add the slurry to the simmering liquids and mix. Simmer about 5 minutes to thicken.

Add the roast and veggies back into the pan and serve!


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