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I’m making this twice in one week at the request of my husband. I am a strict recipe follower and this is a winner.
I’ve been making this recipe for years. It’s spot on every time. Falls apart as I’m taking the roast out of the pot. Everyone in the family loves it. Thank you for sharing.
I added a packet of dry onion soup mix on top of what was called for in the recipe. I’m not lying when I say that this is the best pot roast that I have ever made. I can’t believe how the roast just fell apart and melted in my mouth. This will be my go to recipe for sure. I made it on the stove top and simmered it for 5-1/2 hrs. which was probably too long but it couldn’t have turned out more perfect. I am thrilled! Thank you.
Fantastic, Denice! If 5-1/2 hours on the stove made a perfect roast then it was not too long at all. Every stove, pot, and cut of meat is different, after all.
Although I didn’t follow the recipe exactly, the time and temps were right on and resulted in a tender and delicious cross rib chuck roast. The juice that was left in the pan was saved to make French dip sandwiches. Yum!
Like pot roast now that the weather is cooler. Followed the recipe and after five hours still not tender. Plenty of liquid now in the pot. I am wondering if altitude makes a difference, 6,500 feet. Or maybe the gas flame was too low. Anyway, plan to wait it out to see what it takes.
Hi David, I’m guessing it’s both, the altitude and the low flame. It could also just be a tough cut. How did it turn out?
Cooked for nine hours and still not falling apart tender. Cooked through and can pull apart with some effort. My wife is the super taster so I am waiting for her opinion. My best guess is the chuck was too lean and next would be cooking at too low a heat. Plenty of liquid so that was not a problem. Live and learn.
What abut putting mushrooms on top of the carrots? It sounds so good I am making it now.
Sure, you can add mushrooms! For more flavor, brown them on their own after you brown the pot roast itself. Then add the browned mushrooms when you add the carrots.
Had a sweet taste I didn’t care for.
Hi Rob, sorry the post roast was too sweet for you. Very unusual! Perhaps it was the wine? If you added wine, it could have been either on the sweet side, or perhaps quite fruity, which read as sweet.
I added a little bit of teriyaki sauce to the original recipe and boy-o- boy,,,,,,simply the best roast I have ever ate
What a great idea, thanks for sharing, Richard!
I have a 2 lb boneless shoulder roast. How would you adjust the recipe, specifically the timing?
Hi Karen, a 2-pound roast will likely be tender in less time, so begin checking it after an hour (it will likely take longer, though). You can multiply the ingredients by .6 to get an exact amount of how to scale down the rest of the recipe ingredients, but I think pot roast is flexible enough that eyeballing it will work. Good luck!
I am using your recipe now, looks good so far. I would not recommend to people to put a doughnut of aluminum in the flames of a gas stove. A cast iron trivet on top of the burner would be better. Or an old skillet.
Hope you enjoyed the post roast! Thanks for pointing that out–though I do know this foil hack is quite popular in professional kitchens. You do want to keep an eye on the burner and not leave the kitchen much if you’re using that method.
Delicious and tender pot roast! I’ve made it two times in the past 2 weeks. Due to dietary restrictions, I substituted the 1/2 cup of wine for a just under a 1/2 cup of water with about a tbsp of coconut aminos. Served it both times with whole roasted sweet potatoes. Thanks for recipe!
Great idea to use coconut aminos, Judy!
I ran out of onions can I do without
Yes, you can make this without onions. It won’t be quite as tasty, but it’ll still be pot roast. If you have celery or fennel bulb, you can throw a little of that in there and it might help make up some of the flavor.
Can you use balsamic vinegar instead?
Do you mean sub balsamic vinegar for the 1/2 cup red wine? I think you could add maybe 2 tablespoons of vinegar, and make up the balance with more beef stock. But subbing balsamic for all of the wine would make the cooking liquid both too sour and too sweet.
Can you put this in a crockpot after searing?
Reader Maryann says, “Try a slow cooker. Low & slow 8 to 9 hours. Perfect every time.” We also have a slow cooker pot roast recipe here on the site if you need more details.
can you substuite cider vinegar instead of red wine?
I think you could add maybe 2 tablespoons of vinegar, and make up the balance with more beef stock. But subbing vinegar for all of the wine would make the cooking liquid too sour.
Made this pot roast for dinner tonight. It was excellent! Amazing how only 1/2 cup of wine and my Le Cruesette created all the magic!
Thank you Elise!
Awesome flavor & tenderness!!!
This recipe was so easy and absolutely delicious!! The key really is browning the roast beforehand and the wine really brings out the flavor. I’ve not been able to make a tasty roast before and I’m so excited that I have this recipe now!!! Awesome!
It made this for Easter weekend. I was so disappointed that I didn’t get a bugger hunk of meat – because this recipe was DELICIOUS, and the roast was fall apart tender!!! My husband raved about it! I am making it again today – like a couple of weeks later. It is going to become a regular thing.
Can you give an estimate as to how much salt, pepper and italian seasoning to put?
The Italian seasoning is probably about 1-2 teaspoons. Some readers have commented that they omit it. As for salt, it’s hard to answer–is your chuck roast 3-1/2 pounds? Are you using Kosher salt, or table salt, or fine sea salt? The volumes for those would all be different. But for a flavorful pot roast, don’t skimp on the salt. Let’s say a *minimum* of 1/2 teaspoon.
Look at the step-by-step photo of the seasoned roast. Use about as much pepper and Italian seasoning to make it look like that.
Good luck, Melissa!