Best Pot Roast Recipe | Easy & Delicious

By Natasha's Kitchen · 180 min

Ingredients

Instructions

1. Season the roast all over with 3 tsp salt and 1 tsp pepper. Leave it uncovered at room temperature for 1 hour.
2. Put the oven rack in the lower third and preheat the oven to 325°F.
3. Heat 1 Tbsp oil in a large Dutch oven over medium-high heat. When hot but not smoking, sear the roast until golden on all sides, about 3 minutes per side. Move the roast to a plate.
4. Lower the heat to medium. Cook the onions until soft and golden, about 4–5 minutes. Add the garlic and cook about 30 seconds more, until fragrant.
5. Stir in the tomato paste and cook for 2 minutes.
6. Add the wine, scrape the bottom of the pot, and cook until about a quarter of it has evaporated, 2–3 minutes.
7. Add the beef stock, thyme, parsley, bay leaves, 1 tsp salt, and ½ tsp pepper, adjusting to taste. Return the roast to the pot with the carrots and bring to a simmer.
8. Cover, and bake in the lower third of the oven at 325°F for about 3–4 hours, depending on the roast's size, until the meat pulls apart easily with two forks. If it feels tough, bake another 30 minutes.
9. Remove the meat and shred it. Thicken the sauce if you like, or return the meat to the broth.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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