Perfect Old-Fashioned Pot Roast
ID: 8b8e28fd...
A comforting, classic pot roast featuring fork-tender chuck roast, sweet onions, carrots, and baby potatoes smothered in a rich, savory Marsala wine gravy. Slowly braised in a Dutch oven to achieve melt-in-your-mouth perfection.
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🍳 Cooking Flow
Pat dry, season, and flour-dredge the chuck roast. → Sear the meat in a Dutch oven, then remove and deglaze the pan with Marsala wine and aromatics. → Place onions cut-side down, set the beef on top, cover, and bake at 300°F for 2 hours. → Add carrots and potatoes around the beef and bake for another 1.5 hours. → Transfer roast and veggies to a platter, thicken the pan juices with a slurry on the stove, and serve.
Cooking Steps
Brief Cooking Order
Pat dry, season, and flour-dredge the chuck roast. → Sear the meat in a Dutch oven, then remove and deglaze the pan with Marsala wine and aromatics. → Place onions cut-side down, set the beef on top, cover, and bake at 300°F for 2 hours. → Add carrots and potatoes around the beef and bake for another 1.5 hours. → Transfer roast and veggies to a platter, thicken the pan juices with a slurry on the stove, and serve.
Introduction
A comforting, classic pot roast featuring fork-tender chuck roast, sweet onions, carrots, and baby potatoes smothered in a rich, savory Marsala wine gravy. Slowly braised in a Dutch oven to achieve melt-in-your-mouth perfection.
Step 1
Pat the chuck roast dry with paper towels and let it rest at room temperature for 30 minutes.
Step 2
Season all sides of the beef generously with kosher salt and black pepper.
Step 3
Dredge the entire roast in all-purpose flour, tapping off any excess.
Step 4
Heat oil in a large Dutch oven over medium-high heat. Sear the beef undisturbed for 5 minutes per side until a deep golden-brown crust forms, then remove the meat and set aside.
Step 5
Deglaze the pot with Marsala wine, scraping up the browned bits from the bottom with a spatula.
Ingredients List
Important Notes
Choose a highly-marbled chuck roast; the intramuscular fat dissolves during slow cooking to make the meat incredibly tender.
Make sure the meat is completely dry before seasoning so that salt adheres and a better crust forms during searing.
The halved onions act as a natural roasting rack to elevate the beef, allowing heat to circulate evenly while flavoring the sauce.
Cut carrots and potatoes into larger, rustic pieces so they do not turn mushy during the 1.5-hour bake time.
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