Perfect Pot Roast

The original recipe for this pot roast called it “perfect”. I was thinking well maybe it’s really just almost-perfect. So I made it. And yes, it is the perfect pot roast. Simple and unbelievably flavorful thanks to the Merlot and the spices. And oh-so-tender. It is the pot roast that dreams are made of. It’s amazing sometimes how such a simple recipe with so few ingredients can be so spectacular. Will this one is.

Perfect Pot Roast

The Perfect Pot Roast Sandwiches

For most, I’m sure the ideal pot roast dinner is a meat-and-potatoes affair. Maybe some roasted vegetables on the side. Not me. I love this piled high on a big ole loaf of French bread. Almost like a French dip, but oh so much better. I follow a recipe I made after visiting the Hobnob Corner Restaurant in Nashville, Indiana. The sandwich is topped with a horseradish sauce and caramelized onions. And a little provolone cheese. It’s really good and I highly recommend it. If I end up with any leftover juices I’ll serve those on the side in a bowl for dipping.

Perfect Pot Roast
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5 from 1 vote

Perfect Pot Roast

The original recipe for this pot roast called it “perfect”. I was thinking well maybe it’s really just almost-perfect, but no, it is the perfect pot roast.
Course Main
Cuisine American
Keyword pot roast
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 8
Calories 377kcal

Ingredients

Instructions

  • Preheat your oven to 275 F.
  • Generously sprinkle the roast with salt and pepper on all side.
  • Heat 1 1/2 tablespoons of oil in a large pot or Dutch oven.
  • Add the onions and brown on all sides. Remove.
  • Add the carrots and cooking until just getting some color. Remove.
  • Add the remaining oil and once it is hot, add the meat. Brown the meat on all sides. Remove.
  • Add the wine and scrape the bottom of the pot, getting all of the flavor pieces unstuck.
  • Add the meat back into the pot. Add enough beef broth to cover the meat about halfway up the sides.
  • Add the onions and carrots. Sprinkle with the spices.
  • Cover and place in the oven for 3-4 hours until the meat begins to fall apart.
  • Remove and let rest 10-15 minutes before carving (or shredding).

Nutrition

Calories: 377kcal | Carbohydrates: 9g | Protein: 35g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 561mg | Potassium: 877mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9522IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 5mg

Nutritional values are approximate.