How to Make the Best POT ROAST in Your City
Your City: Bald Buck’s Best Pot Roast is a hearty, slow-braised beef dinner that melts in your mouth with rich flavor and lush vegetables.
What Most People Don’t Know About Making POT ROAST
- Oven cooking beats stovetop simmering: Braising in the oven at ~300–325 °F gives steady, even heat and tenderizes the meat more reliably.
- Potatoes cook faster than you think: Add them during the last 60–75 minutes so they hold texture and don’t turn mushy.
- Resting isn’t optional—it’s the secret: Let the roast rest ~15–20 minutes off the heat so it reabsorbs juices and slices beautifully.
Ingredients
- 3–4 lb beef chuck roast
- Bald Buck Seasoning
- Freshly ground black pepper
- 2 Tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 carrots, cut into thick chunks
- 3 large potatoes, peeled & cut into large chunks
- 2 Tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine (or use more broth if preferred)
- 1 Tbsp Worcestershire sauce (or soy sauce for extra umami)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Prep the Roast: Pat the beef dry. Rub all sides generously with Bald Buck Seasoning and black pepper.
- Sear the Roast: Heat olive oil in a Dutch oven over medium-high heat. Sear roast 4–5 minutes per side until browned. Remove and set aside.
- Cook the Base: In the same pot, sauté onion and garlic ~3–4 minutes. Stir in tomato paste and cook ~1 minute.
- Add Liquids: Pour in red wine and Worcestershire sauce, scrape the bottom to loosen the browned bits (fond). Simmer 2–3 minutes, then add beef broth.
- Braise the Roast: Return the roast to the pot. Add bay leaves, thyme and rosemary. Cover tightly with lid. Place in pre-heated oven at 300 °F and cook ~1.5 hours.
- Add Carrots: After 1.5 hours, remove pot and nestle carrots around the roast. Cover and return to oven.
- Add Potatoes: After about another 30 minutes, tuck in potato chunks (ensuring mostly submerged). Continue cooking for an additional 60–75 minutes (total time ~3.5–4 hours).
- Check Doneness: Roast should fall apart easily with a fork or register 195–205 °F internally. If liquid is low, add ~½ cup more broth or water.
- Rest the Roast: Remove pot from oven. Transfer roast to a cutting board and rest uncovered 15–20 minutes to let juices redistribute.
- Serve: Shred roast into chunky pieces. Spoon veggies and rich broth over top and serve hot. Enjoy every bite!
