Fork Tender Pot Roast
An easy recipe for fork-tender pot roast made in the oven. The recipe features beef chuck shoulder braised in beef broth and red wine, with carrots, onions, and fresh herbs.
Servings: 8 Servings
Calories: 599kcal
Ingredients
- 4 ½ lb beef chuck shoulder roast
- 4-5 tsp TAK Seasoning (see notes below) (or use your favorite beef seasoning--enough to cover roast)
- 4 tbsp all-purpose flour separated
- ¼ c avocado or canola oil
- 1 yellow onion, quartered and thinly sliced
- 6 carrots, peeled and sliced on a ½” bias
- 2 cloves of garlic, minced
- 1 c red wine, dry and bold (such as malbec or cabernet sauvignon)
- 2 c unsalted beef broth
- 1 tsp Kosher salt
- ½ tsp black pepper
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 1 pound baby Dutch potatoes (optional), halved
Instructions
- Preheat oven to 325° Heat avocado or canola oil in a Dutch oven over medium-high heat. Pat roast dry with a paper towel and sprinkle generously with TAK Seasoning evenly on each side and rub to adhere. Coat the roast with 2 tbsp of flour.
- Place roast in Dutch oven and sear 4-6 minutes on each side. Once the entire roast has developed a golden-brown crust, remove it from the heat and set aside on a large plate. Add the onion and carrots to the Dutch oven and sauté briefly to evenly coat with oil. Reduce the heat to medium, cover, and allow to cook for 5 minutes or just until barely softened. Add the garlic and sauté uncovered for an additional minute or so.
- Sprinkle over 2 tbsp of flour and stir until the flour takes on a yellow tinge and the vegetables are evenly coated. Slowly whisk in the red wine, followed by the beef broth, followed by the beef broth, salt and pepper. Bring to a boil over medium-high heat.
- Add roast back to the Dutch oven, along with rosemary and thyme. Cover, transfer to the oven, and bake for 1-½ hours. Turn roast, return to the oven, and bake for an additional 1-½ hours. If using potatoes, add them to the pot when there 45 minutes of cooking time left, cover, and return to the oven. Once the cook time is up, remove from the oven, allow to cool, serve and enjoy.
Video
Notes
To make a quick mix of TAK Seasoning combine 2 teaspoons Kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and ½ teaspoon onion powder in a bowl and mix to combine!
Nutrition
Calories: 599kcal | Carbohydrates: 11g | Protein: 51g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 176mg | Sodium: 719mg | Potassium: 1288mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7745IU | Vitamin C: 4.5mg | Calcium: 106mg | Iron: 6.8mg