| Level: | Easy |
| Total: | 4 hr 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- One 3- to 5-pound beef chuck roast
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 6 large carrots, unpeeled, cut into 2-inch pieces
- 2 onions, quartered
- 2 heaping tablespoons tomato paste
- 1 cup whiskey
- 3 cups beef broth
- 2 to 3 sprigs fresh rosemary
- 2 to 3 sprigs fresh thyme
- Mashed potatoes, for serving
Instructions
- Preheat the oven to 275 degrees F.
- Generously sprinkle the chuck roast with salt and pepper.
- Heat the olive oil in large pot or Dutch oven over medium-high heat. Sear the roast in the pot for about a minute on all sides until it is nice and brown. Remove to a plate.
- Add the carrots and onions to the pot and cook until brown, 1 to 3 minutes. Stir in the tomato paste and cook, stirring, for another minute. Turn off the heat and add the whiskey, deglazing and scraping the bottom of the pot. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add the rosemary and thyme.
- Cover the pot with the lid, transfer to the oven and roast until the meat is fall-apart tender, about 4 hours. Break the beef apart with tongs or whatever cutlery you have on hand and serve with some of the carrots from the pot, the whiskey sauce and a side of mashed potatoes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 481 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 49 g |
| Cholesterol | 136 mg |
| Sodium | 1100 mg |
Reviews
Absolutely DELICIOUS!!!!!!!! It’s a very easy meal to prep and cook. I used cognac instead of whisky (because I didn’t have any) and I added 7 celery stalks (chopped chunky), plus, 2 shallots (quartered) and one purple onion (quartered). Slow cooked in my Le Creuset Dutch oven for 4 hours in convection roasting mode. NEVER opening to check it. I also used kosher salt. This all made the perfect pot roast. The meat easily fell apart and, oh so juicy and tender. Delicious!!!!! ❤️ ❤️ ❤️
I’ve made this several times and my family loves it. Sadly we never have leftovers!
Excellent!
I have made this several times and it has become a fall staple in our house, the only addition I do is adding halved mushrooms the last hour or so of cooking
Graet
Made this recipe- the best roast beef tenderness, and the mash potatoes were delicious with it. We have our own beef, this recipe is going in my recipe box!
I was never a fan of pot roast until I made this. Love it!
I made this tonight. Exactly as the recipe calls. The only difference was that my roast wasn’t quite 3 lbs. It was so delish! I wouldn’t change a thing except for using a bigger roast next time!
So-So…I’ve tried several recipes for pot roast. This one was just ok. The low and slow cooking method was great as it truly made the meat very tender but the overall flavors were nothing extraordinary. I thickened the remaining liquid into a gravy for the potatoes. Still, I would not make this recipe again.
I’ve cooked chuck roasts many ways during my 55 years of cooking and this is absolutely the best roast I’ve ever had. It was so tasty and tender. The only changes I made were sprinkling garlic powder on one side of roast and using a little dried rosemary instead of fresh. I agree with Ree about not liking potatoes cooked with my roast but love serving it with mashed potatoes.