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I mostly use beef of grass-fed cows from Uruguay. The meat is usually tougher than the beef of animal-feed fed cows in US. So, I have not been able to get the chuck roast cuts to be soft and tasty. Until I tried your recipe.This was by far the best pot roast I have ever made with Chuck Eye Roast cut. It came out tender, juicy and flavorful.Thank you Elise!
Great recipe. Love it!
This is absolutely the best roast recipe ever! I add more garlic, carrots and wine. Awesome EVERY time!!!! Thank you for sharing!!
Great Nancy, I’m so glad you like it!
I suggest adding potatoes of your choice, about twice the carrots and a few stalks of celery as well as some beef broth (or, even better, 1 can of Campbell’s Consume, don’t dilute, it adds an intensely delicious flavor, super savory). You have a one pot meal then. That’s what I did for this recipe and it was still killer. I’m a one pot kind of guy when I can be. Still, if you don’t like it like that, I’m sure it’ll be great as suggested, the stock coming out of this is mind blowing.
Did you cook it on the stove top?
My roast came out great both times that I have made it. The roast was tender and moist and delicious!
green beans instead of carrots? (carrots are too sweet – i think they ruin stews and slow cooked brothy pors roasts.)
You could use green beans, yes, but I would suggest adding them in the last hour or so. They’d likely overcook and get mushy if you put them in with the roast right off the bat. Let us know how it goes!
Came out just fine!
I have made this recipe many times over the years. My family loves it! Today though, I only have baby carrots. Should I wait and add them in the last 2 hours so they won’t become mushy?? Thanks for your help!
I would do that, yes. Baby carrots are much smaller; I’d put them in during the last hour. Let us know how it turned out, Stacey!
These look absolutely delicious! You have amazing food photography too :] As much as I know my girls will love these, I know I will too!
I am not a red wine person. What brand of wine must I use for the pot roast
Hi Jeanette, a bold red wine like a Cabernet, Barolo, or Zinfandel will work well. Otherwise you can just add water or stock.
I made this for my family for dinner last night and omg it was so good… very tender… We all loved it!!… Adding the wine really added flavor… I recommend everyone try this recipe.
Wonderful tender and great flavor!
I’m so glad you like it Sandy!
This pot roast is a favorite! Everyone always asks for the recipe! How would you adapt it for an instant pot??
Hi Julia, brown the meat and onions right in the Instant Pot, then cook at high pressure for 65 minutes, then allow a natural release for 15 minutes.
I am not a cook, as my boyfriend will attest! But I tried this roast, and it was pretty darn good. I raised the pot on my stove by doubling up the grates, it obviously worked.
Thanks for the easy recipe!
Tina, great idea using double grates
I just bought 2 -4 1/2 lb chuck roast for a dinner Saturday for 12 people . I want to use your recipe do I double the time ? Or should I just keep checking the tenderness after 2-3 hours I’d like to put them in a roasting pan in the oven for the slow and low cooking method, after browning in my cast iron pan, I don’t have a lid I was thinking of just putting aluminum foil what do you think?
Hi Patty, you’ll need a tight fitting lid or this method will not work. You might want to consider making a large pot of beef stew with that chuck roast: https://www.simplyrecipes.com/recipes/irish_beef_stew/ That recipe you can easily double, and even use more meat that the recipe calls for.
Looks amazing, do I turn it around throughout the cooking? Also, can I add potatoes? Thanks!
Oh my God oh my God I love your roast on top of the stove I went and got me one I got the wine I got the beef stock I got all the seasonings I’m going to make me a chuck roast like Mom used to make I remember growing up I lost my mom 2014 but I have been cooking my son says just like Grandma used to cook I have tried eggplant fried I’ve tried rutabagas cabbage I got myself back on eating homemade food cooking and vegetables and and now I’m going to do a pot roast I do spaghetti I do all the things that my mom used to do and I remember she taught me a whole lot she knew how to do everything and I still got the same nice pot she had iron cast pot you don’t make them like that anymore with the tight-fitting lid and I cook everything in it and I’m just thankful for your recipe Eli’s.
If I wanted to add red potatoes or another type of potato would you advise adding it to step 2 along with the onions, garlic and carrots? Any thoughts on a calphalon non-stick dutch oven versus a cast iron dutch oven? Thanks!
Hi Jen, the issue with the potatoes is that any variety might fall apart with the long slow cooking of this roast. If I wanted to add (cut, prepped) potatoes I would heat them first (so they don’t lower the temp inside the dutch oven when you add them) in the microwave or in the oven on a roasting sheet, and then add them to the dutch oven the last hour of cooking.
As for the Calphalon non-stick dutch oven, I think it should work fine.
If you have a gas range, use a simmer plate to keep the temp low enough. Very inexpensive from Amazon. Some higher-end gas ranges come with one.
Great idea Mary, thank you for the suggestion! It’s hard to get a high BTU gas stove top low enough, so a simmer plate would really help.
Its very close to Moms recipe but she never never put in any liquid, brown the meat very well turn the stove down low put on the lid and let the magic happen.
Excellent, adapted it as is 2nd January in Scotland, so shops shut and used what was there: so added fresh ginger , turnip( scotland again!), red peppers mushrooms, veg stock, bay leafs , yum
Im planning on making this tomorrow but i dont have a dutch oven but still want to cook on stove. Will my simply ming square pan work or do i need to try the slow cooker?
Hi Marty, you want to use a pan that is just wide enough to hold the roast. From what I can tell from the images of Simply Ming Square Pans I see from Google search results, that pan looks like it is wide and shallow, probably too wide for a typical pot roast. I would brown the roast and just use your slow cooker instead of the Simply Ming square pan.