I love a good pot roast or stew. Every year starting in September around my birthday, my mom would bring out the dutch oven and make a pot roast or stew almost weekly! I loved them so much – they were rich, hearty, filling, warm and just delicious. I was a fairly picky eater back then (although my husband would argue that I am still one today), but I would eat her stews by the bowl. I have such fond memories of my mom cooking it and the entire house smelling fragrant. The meat was tender and had a slight sweetness to it. The roasts my mom always made, never had a recipe with it..it was just cooking by smell, taste, and muscle memory – you know a little dash here and there of whatever, but no actual ingredients were ever measured out. I have asked my mom for this recipe so many years and she always answers with the same: “oh honey, its just a pinch of this and that but I don’t have a recipe!” Argh, mom I love ya but I want the recipe because it was so damn good!! I set out to attempt to recreate her recipe, or something very similar. All I really had to start with was a smell, a taste, and a few very basic ingredients that I knew 100% went in to it – carrots, onion, potatoes, and meat lol. Well I NAILED it guys! This roast is exactly how I remember my moms and is incredible. The meat is so flavorful, tender, and juicy with a hint of sweetness. I could eat this everyday for the rest of my life and be a happy camper. I used an entire bottle of wine – but don’t worry, the alcohol cooks out and the result is a deep, rich flavor.
- 4lb Chuck Roast
- 3 Tbsp + 2 Tsp Worcestershire Sauce
- 1 28oz Can Crushed Tomatoes
- 1 Large Yellow Onion, Diced
- 8 Carrots, Diced
- 8 Celery Ribs, Diced
- 2 Tbsp Minced Garlic
- 6 Whole Garlic Cloves
- 2 Tbsp Onion Powder
- 1 Tbsp Basil
- 1 Tbsp Oregano
- 32 Fl Oz Beef Broth
- 1 750-ml Bottle of Red Wine, I used a Merlot for that rich flavor
- Prep Time: 30 Minutes
- Cook Time: 6-8 Hours
- Total Time: 8 Hours
- Pat the chuck roast completely dry on all sides – this will help it get a nice sear. Season generously on all sides with salt and pepper. Pour 3 Tbsp of the Worcestershire sauce, making sure each side is coated.
- Heat a large dutch oven (or deep pot) over medium-high heat and add in 2 tbsp of olive oil.
- Once hot, add the chuck roast and sear on each side – about 2-3 minutes per side.
- Remove the roast once you have seared each side.
- Next, add in the onion, celery, and carrots and about 1/2 tsp of salt and pepper and cook for 10-15 minutes until they start to soften.
- Add in the minced and whole garlic and stir until fragrant.
- Next add in the beef broth and wine.
- Add in the crushed tomatoes and give it a good stir so everything is well combined.
- Next, add in the onion powder, basil, and oregano.
- Keep on medium-high heat until it comes to a simmer.
- When it starts simmering, reduce the heat to low and add the meat back in.
- Cover and cook for 4-6 hours checking and stirring occasionally. You may want to flip the meat if you liquid does not fully cover it to make sure all sides get cooked and tender.
- Check the meat at hour 4 to see how tender it is – the longer you cook, the more tender it will become. You want to be able to have the meat pull apart with very minimal effort.
- When the meat has about 30 minutes left, add the potatoes in, and cook until they are softened. If your stew is thin, uncover and turn it to medium heat for 20 minutes to allow for some of the water to cook off, just make sure to stir frequently to prevent burning.
- Finally, once the meat is done and you are about to serve, pull the meat out of the pot and shred it then add it back to the pot.