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Nothing says comfort food like a pot roast. The perfect pot roast takes time. A good 3- 4 hours for perfectly tender roast can be made well ahead of time and works well to serve to guests or family.
First, you need to select the right cut of beef. We recommend chuck roast (bone-in or boneless will do). Chuck roasts are a tougher cut of meat that have wonderful marbling throughout which makes it great for low and slow cooking. The fat within the meat will baste itself while it cooks, creating a melt-in-your-mouth tender meal. About 3 to 4 pounds serves 6.
Liberally seasoning your meat is a must. Place your meat in a zip top bag with flour, salt and pepper and shake to coat. The flour will create a crust on the top of the meat when you sear it and thicken the juices for a nice gravy-like consistency.
Not all recipes include this step but browning the meat before roasting adds flavor and makes a nice presentation. Heat your Dutch oven (or frying pan if you’re using a slow cooker) over medium heat coated with vegetable oil. Once the oil is hot, place the roast in the pan for 4-5 minutes on each side. Remove the roast from the pan and use beef stock or red wine to deglaze the pan, ensuring to scrape off the browned bits from the bottom of the pan.
Toss in vegetables like onions and carrots to kick up the flavor and make a great side dish when you’re done. Herbs like fresh thyme and rosemary intensify the hearty, earthy flavors. Beef stock will help keep the meat moist while it cooks. Consider including additional flavor components like red wine, garlic and mushrooms.
Place in the oven for 3 to 4 hours or slow cooker for 8 hours or until meat falls apart. Serve with a salad, mashed potatoes and some rolls to sop up the pan dripping.
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