Cold weather is coming to the Ozarks next week. Give this pot roast recipe a try

This pot roast is fork-tender, juicy, and comes with just the right amount of vegetables, lots of savory sauce so it can be served up in bread bowls, over mashed potatoes or my favorite corn bread!

Ingredients

Meat

• 3 lb MCR Chuck, boneless roast

Produce

• 4 Baby yellow potatoes

• 3 Carrots, medium

• 3 Celery, ribs

• 1 tbsp Flat-leaf parsley

• 4 cloves Garlic

• 1 tsp Herbes de provence

• 1 Parsnip

• 4 sprigs Thyme

• 1 White onion, large

Canned Goods

• 3 cups Beef stock/broth

• 1 tbsp Tomato paste

Baking & Spices

• 2 tbsp All-purpose flour

• 1 Black pepper

• 1 Salt

Oils & Vinegars

1. 1 Olive oil

Wine

• Red Wine

How to Cook a Pot Roast

A traditional pot roast recipe requires a braise, which calls for a tougher cut of meat (MCR chuck roast in this case) to simmer at a gentle, lower temp for an extended period of time, typically anywhere from 1 ½ to 3 ½ hours in a flavorful liquid.

This cooking method helps to tenderize the meat, and make it juicy, fork tender and perfect to enjoy like a hearty stew with good bread.

You can prepare a pot roast on the stove top or even in a crock pot if that is how you prefer; but my personal preferred method is in the oven.

This allows you to start the cooking process stovetop (such as searing the chuck roast and getting all of the ingredients into the pan or Dutch oven), I set my oven to a low temperature, and allow my pot roast to cook several hours until tender.

Here's an overview of my pot roast recipe:

1. Preheat to 325°.

2. Using a larger braising pan or a Dutch oven, season and brown all sides of your MCR chuck roast on the stovetop; then remove it and set it aside.

3. Next, add the make my house smell so good, such as the onions and garlic, followed by some tomato paste, red wine, beef stock/broth and some dried herbs.

4. Return the chuck roast to the pan, nestling it into the liquid along with the vegetables and some fresh thyme branches, then place it into the oven to cook for about 3-3 ½ hours, or until fork tender.

5. To finish the roast, remove the meat and shred it with a fork, and thicken up my sauce slightly with a small amount of flour before adding the meat back into the pan/pot.

6. I serve the pot roast either on my favorite corn bread, I also like to serve it in bread bowls or with mashed potatoes.