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Tender Melt-in-Your-Mouth Pot Roast Recipe Easy Fork-Shredded Beef

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A cozy, no-fuss pot roast recipe featuring a tender, fork-shredded beef chuck roast slow-cooked with simple vegetables and herbs for rich, juicy flavor.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced
  • 3 medium carrots, cut into chunks
  • 2 celery stalks, sliced
  • 4 garlic cloves, minced
  • 2 cups beef broth (low-sodium preferred)
  • 1/2 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Pat the 3 to 4-pound chuck roast dry with paper towels. Generously season all sides with salt and freshly cracked black pepper. Let it rest at room temperature for 15 minutes while you prep the vegetables.
  2. Slice 1 large yellow onion, cut 3 medium carrots into chunks, slice 2 celery stalks, and mince 4 garlic cloves. Set aside.
  3. Heat 2 tablespoons olive oil in a large heavy-bottomed skillet or cast iron over medium-high heat. Once shimmering hot, add the roast and sear for 4-5 minutes per side until a deep brown crust forms.
  4. Place the seared roast in your slow cooker or Dutch oven. Surround it with the sliced onions, carrots, celery, and minced garlic.
  5. Pour in 2 cups beef broth and 1/2 cup red wine (optional). Stir in 2 tablespoons tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and add 2 bay leaves. Gently stir to mix.
  6. For slow cooker: cover and cook on low for 8-9 hours or high for 4-5 hours. For Dutch oven: cover with a lid and cook in a preheated oven at 300°F (150°C) for about 3-4 hours until meat is fork-tender.
  7. Using two forks, test the meat by gently pulling apart a small section. If it shreds easily, it’s ready. If not, continue cooking and check every 30 minutes.
  8. Remove the roast and let it rest for 10 minutes on a cutting board. Then shred the beef into bite-sized pieces using two forks. Discard bay leaves from the cooking liquid.
  9. Spoon the shredded beef and vegetables onto plates and ladle some of the cooking juices over the top for extra moisture and flavor.

Notes

Searing the roast before slow cooking adds flavor and texture. If cooking liquid is too thin, simmer it on medium-high heat for 5-10 minutes to thicken into gravy. You can substitute vegetable broth for beef broth for a lighter flavor. Adding a tablespoon of butter near the end enriches the sauce. Store leftovers in an airtight container in the fridge up to 4 days or freeze up to 3 months. Reheat gently with broth to keep moist.

Nutrition

Keywords: pot roast, slow cooker beef, chuck roast, comfort food, fork-tender beef, easy dinner, slow cooked, shredded beef

Find it online: https://bitefuljoy.com/tender-melt-in-your-mouth-pot-roast-recipe-easy-fork-shredded-beef/