Grandma's Autumn Pot Roast
By Our Chef, Phillip Schaaf
My grandmother, Elise, made the most amazing pot roast I have ever eaten. From the tender shredded beef to the soft carrots and potatoes that hid beneath, every bite of her roast was magical. And every winter I try to recreate her dish for my own family.
What I remember most about her roast is that there was no added liquid to the pan. When the roast was done, the fat and drippings from the meat were the only sauce you had, and that was all you needed.
In all my years of trying to recreate this one-pot wonder, here’s what I’ve learned:
- The secret to super tender pot roast without adding too much liquid to the recipe is to season the meat ahead of time.
- Cook at a low temperature for maximum tenderness.
- Cook the roast in a heavy pot with a good fitting lid. Keeping the dish covered will recirculate the moisture, keeping the roast from drying out.
- Start with good ingredients. Flavor and quality are worth paying a little extra for.
I love this recipe with a Chuck Roast but you can adjust for Chicken Thighs, Brisket or Pork Shoulder.
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makes:4
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total time:6 hrs to marinate, 3 hrs to cook
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cooking difficulty:Easy
Ingredients
Utensils
- Heavy bottomed pot
Instructions
*Season the Night Before*
The night before cooking, rub the chuck roast generously with kosher salt and freshly cracked black pepper.
Let it rest in the refrigerator for at least 6 hours, or overnight, to let the seasoning work its magic.
Set your oven to 325°F
In a heavy-bottomed, oven-safe pot, heat the olive oil over medium-high heat.
When the oil is shimmering, add the roast and sear for about 4 minutes per side, until deeply browned all over.
Remove the roast from the pot and set it aside.
Add your vegetables to the pot and toss them to coat in the remaining fat and drippings.
Nestle the roast back into the pot, placing it on top of the vegetables so they act as a natural roasting rack.
Cover the pot with a tight-fitting lid and place it in the oven.
Cook for 2 hours, then turn the oven off and leave the pot inside for another 45 minutes to finish gently cooking.
Remove the lid and test for tenderness - the roast should pull apart easily with a fork.
Spoon the rich drippings over the meat and vegetables before serving.