Classic Pot Roast
September 7, 2026 • 0 comments
Chuck roast comes from the shoulder, loaded with connective tissue, and that's exactly what you want. Cooked low and slow, that collagen melts into gelatin, so the meat falls apart, and the sauce turns silky. Sear it first, then let the oven do the rest all afternoon.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (1 (3.5 lb)) Chuck Roast
- (2 tbsp) Tallow
- Salt and pepper
- (1) Onion
- (4) Carrots
- (1 lb) Potatoes
- (3) Garlic cloves
- (2 cups) Beef Bone Broth
- (1 cup) Red wine (optional)
Directions
- Sear: Heat oven to 300°F. Season the roast heavily and sear in tallow in a Dutch oven until deeply browned on all sides.
- Build the braise: Add onion, garlic, broth, and wine. Bring to a simmer.
- Braise low: Cover and braise 3–4 hours, adding carrots and potatoes in the last 90 minutes.
- Check for tender: It's done when it pulls apart with a fork.
- Serve: Spoon the cooking liquid over as gravy.
Notes
Low and slow is the whole point. Rushing chuck at high heat leaves it tough. The connective tissue needs time to turn to gelatin.
