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Best Pot Roast Ever

This recipe will have your guests begging for more. It's literally the best pot roast ever!
Prep Time20 minutes
Cook Time4 hours
Let rest for 10 minutes10 minutes
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: beef, easy, from scratch, oven, oven-roasted, Pot roast
Servings: 8 Servings

Equipment

  • 1 Dutch Oven

Ingredients

  • 5 lb Chuck Roast
  • 6-8 Whole Carrots cut into 2" pieces I like to use baby carrots so it may take double the amount - No need to peel
  • 2 Large Sweet Onion Peeled and quartered
  • 2 tbsp Rosemary, dried
  • 3 Cups Better than Boullion Beef Broth Very important that you use this brand if you want the quality, but not necessary
  • 1-2 Cups Sweet Vermouth
  • ½ Cup Balsamic Vinegar
  • 2-3 Tbsp Course Salt Kosher is fine
  • 2-3 Tbsp Pepper
  • 2 Tbsp Oil Add more as you need it
  • 1-2 Tbsp Garlic powder
  • 4 Cloves, divided Fresh Garlic
  • ½-¾ Stick Unslated Butter For the Roux
  • ½-¾ Cup Flour For the Roux

Instructions

  • Preheat oven to 425° and remove middle rack
  • Season the roast liberally with course salt, pepper, and garlic powder on ALL sides.
  • Heat the olive oil in the Dutch oven over medium-high heat. Add the carrots and let them brown on all sides. You're basically going to let them roast on the stovetop. This will help reduce your overall cook time. After you turn the carrots over the first time you can add the onions. At this time you should also add an ⅛th cup each of balsamic and Vermouth to really cook that flavor into the veggies.
    If you need to add oil, feel free. Remove the vegetables from the Dutch oven and set aside.
  • Again, add a splash each of the balsamic and Vermouth to deglaze the pot. Place the roast in the pot and start to sear it on all sides (even the ends) for 1-2 minutes on each side.
    While you're doing this you can prepare the liquid. What I generally do is follow the directions on the Better Than Boullion jar for 4 cups of water. Instead of using all water though, I use 3 cups of water and 1 cup of Vermouth.
    Once you add this liquid you will have to taste test the broth. This is where you make it your own. Add water, balsamic and/or Vermouth as you prefer to tweak it. Don't be afraid to play around with the flavors. Depending on the actual size of your roast you may need to add more Boullion mix.......don't fret.
    Place the Dutch oven in the oven with the lid on. Remove the roast when it reaches 160° (approximately 2-3 hours, depending on your oven). Mine ALWAYS takes the longer time.
  • Remove the pot from the oven and remove the roast and set on a cutting board to rest for 10 minutes before cutting.