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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 minutes
Cook Time 4 hours hours 30 minutes minutes
Total Time 4 hours hours 40 minutes minutes
Servings 8
Calories 377 kcal
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).
Calories: 377 kcal | Carbohydrates: 9 g | Protein: 35 g | Fat: 20 g | Saturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 117 mg | Sodium: 561 mg | Potassium: 877 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 9522 IU | Vitamin C: 6 mg | Calcium: 71 mg | Iron: 5 mg