How to Cook Chuck Pot Roast
Pot roast is a classic comfort food! It is so tender and tasty. You have to be patient and let it do its thing so as to end up with eat that falls apart. Here is what you are going to need for this:
4 to 5 pound chuck roast
Flour
2 large yellow onions, sliced
1 tablespoon paprika
4 carrots, peeled and sliced
5 sprigs thyme
3 tomatoes, peeled and diced
3 cups beef broth
Olive oil
Salt & Pepper
Rinse and pat dry the meat. Season generously with salt and pepper. Cover with a thin layer of flour.
Heat a large braising pan with olive oil. Add the onions and cook for about 30 minutes, until nicely caramelized. Remove from pan. Add paprika to cooked onions and set aside.
Wipe the pan and add more olive oil. Brown the meat, evenly, on all sides. Remove all but 2 tablespoons of rendered fat. Add the carrots, tomatoes and thyme. Return the onions to the pan. Add the beef broth and season with more pepper. Bring to a boil, cover and reduce the heat. Simmer slowly 2 ½ to 3 hours, until meat is tender.
Serve with mashed potatoes.
LORNA
February 13, 2012 at 8:11 am
I followed exactly your recipe for this pot roast and I must say that it is the WORST recipe I have ever prepared. I was so embarrassed to serve it to my guests, but I had too, because I did not prepare anything else. Please take it off the website. It was dry with absolutely no flavor, I had ended up throwing it in the crock pot for an additional 3 hours, just so that the meat did not have a texture like a FLAT TIRE. It was NOT appetizing.
theFrugalChef
February 14, 2012 at 11:16 am
Hi Lorna,
I am sorry this recipe did not work for you. I do not understand why it came out dry and flavorless. It certainly has enough liquid and spices. I have made this many times and I always end up with tender, juicy meat. I make this in a braising pan at very low heat. Frankly, I have no idea why yours was like a ‘flat tire’. Have a great week.
Mary Ann