Fork-Tender Pot Roast

Fork-Tender Pot Roast

Nothing says “Home Sweet Home” like a fork-tender pot roast served straight from the oven in a savory beef sauce. This dish is cooked with flavorful baby carrots, cooked-down onions, new potatoes and still-crisp green beans. Everything you need to satisfy your craving for nourishment, not just for your body, but for the soul!

This Fork-Tender Pot Roast is a meal in a pot, slow-cooked on low heat for several hours in the oven. Pair with onion and garlic, fresh thyme and a hint of deep tomato taste for a bit of acid. Tender new potatoes, crisp green beans and bite-sized new potatoes round out the dish and soak up all that yummy sauce.

The right cut of beef

Beef is the star ingredient in this dish, so make sure you use the right cut. We like a well-marbled chuck roast – it has a rich beefy flavor and cooks up very tender.

The process

Never rush a pot roast! That’s our biggest tip. Although, an Instant Pot Roast is nearly as good when you’re short on time, you won’t get the exact same results. In order to cook the perfect fork-tender pot roast, slow cook the beef and leave it alone.

No peeking, except to add the veggies at the half-way mark. And if you don’t mind your veggies mushy, add them after you’ve deglazed the pan and returned the roast to the oven. You’ll need to reduce the cooking time to 2 ½ hours.

What’s the best way to cook a roast?

Oven Method

Our favorite way to cook a roast is long and slow in the oven. Brown the roast and onions in olive oil on the stove top, add your liquid and then place the roast in the oven for 3 hours on 300-325 degrees.

Crock-Pot Method

If you don’t have 3 hours to spare at home, use the crock pot. You get the benefit of the long, slow cook without having to be home and wait for the finished product.

You’ll want to sear the roast & onions in olive oil first to seal in the flavors. Add your liquid and then cook on low for 10 hours or high for 5 hours. Run your errands or head out to work, dinner will be ready to go when you’re home.

Note, while you’ll get the same fork-tender results from the crock-pot method, the results may be a bit watery. I find that the oven-roasted method thickens the sauce to my liking more than the crock pot.

Looking for more $25 and under meals? Check out more of our recipes here.

What you’ll need to cook a fork-tender pot roast

I’ll say it now and say it again: a Le Creuset Dutch Oven is your best friend. This kitchen staple is quite pricy, but well worth it when you consider how versatile it is, how often you’ll use it & how long it will last. You can find it on Amazon here.

If you’re using a Slow Cooker instead, find one that has a built in browning feature. This is CRUCIAL! For virtually everything I slow cook, I make sure to brown the meat first to lock in all of that juicy flavor. I use the Cuisinart 3-1 Crock Pot and love it (although I swear by the good old fashion oven when I have the time).

 

Fork-Tender Pot Roast

January 21, 2020
: 6
: 15 min
: 3 hr
: 3 hr 15 min
: Easy

By:

Ingredients
  • 3-lb. chuck roast
  • Kosher salt, freshly ground black pepper, garlic powder
  • 2 tbsp. extra virgin olive oil
  • 2 white or yellow onions, sliced in wedges
  • 3 cloves garlic, minced or crushed
  • 2 heaping tbsp. tomato paste
  • ¼ cup white or apple cider vinegar
  • ½ cup beef or chicken broth
  • ½ cup red wine
  • 2 sprigs fresh thyme
  • ½ lb. green beans
  • ½ lb. new potatoes
  • ½ lb. baby carrots
Directions
  • Step 1 Preheat oven to 300 degrees Farenehit.
  • Step 2 Cover roast with kosher salt at least 30 minutes before cooking and let rest at room temperature.
  • Step 3 Add pepper and garlic powder.
  • Step 4 Sauté roast in hot oil in a Dutch oven about 3-5 minutes per side or until golden brown on both sides. Remove roast to a platter.
  • Step 5 Sauté onion on medium high heat until onions begin to brown, about 3-4 minutes.
  • Step 6 Lower heat and sauté garlic about one minute.
  • Step 7 Deglaze the pan by adding ¼ cup apple cider vinegar and stirring vigorously. Then add the tomato paste and stir to incorporate.
  • Step 8 Add the roast back into the Dutch oven.
  • Step 9 Add the broth and wine, then add the thyme sprigs.
  • Step 10 Bring to a boil, cover, and place in pre-heated oven.
  • Step 11 Cook for 3 hours. After the first hour and a half, add the potatoes, baby carrots and green beans. Cover and place back into oven to finish cooking.