Simple Perfect Pot Roast
This is the cook's illustrated recipe, but it tastes exactly like mom's recipe. She used to put it in the oven before we went to church, and then served it with hot rolls and a crisp salad.
Steps
Adjust oven rack to middle position and heat oven to 300f.
Thoroughly pat roast dry with paper towels.
Sprinkle generously with salt and pepper.
Heat oil in large heavy-bottomed dutch oven over medium high heat until shimmering but not smoking.
Brown roast thoroughly on all sides , reducing heat if fat begins to smoke , 8- 10 minutes.
Transfer roast to a large plate.
Set aside.
Reduce heat to medium.
Add onion , carrot , and celery to pot and cook , stirring occasionally , until beginning to brown , 6- 8 minutes.
Add garlic and sugar.
Cook until fragrant , about 30 seconds.
Add chicken and beef broths and thyme , scraping bottom of pan with wooden spoon to loosen browned bits.
Return roast and any accumulated juices to pot.
Add enough water to come halfway up sides of roast.
Bring liquid to simmer over medium heat , then cover tightly and transfer pot to oven.
Cook , turning roast every 30 minutes until fully tender and meat fork slips in and out of meat very easily.
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Ingredients
boneless chuck roast, salt and pepper, vegetable oil, onion, carrot, celery rib, garlic cloves, sugar, low sodium beef broth, low sodium chicken broth, fresh thyme, water, dry red wine