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This comforting pot roast is a classic dish that's ideal for cozy dinners or prepping meals ahead of a busy week.
Using a tougher cut like chuck roast and slow-cooking it ensures juicy, tender meat packed with rich, beefy flavor. Pan-searing before braising locks in flavor and creates those delicious browned bits that deepen the final taste.
Enjoy it shredded or sliced, moistened with its own cooking juices or made into a tangy sauce with a touch of sour cream.
• 1 (2½-pound) boneless chuck roast
• 2 teaspoons kosher salt
• 2 tablespoons tallow or other heat-tolerant fat of choice, for the pot
• 1 cup beef broth, homemade or store-bought, or filtered water
1. Preheat the oven to 350°F.
2. Preheat a medium-size Dutch oven or other similarly sized lidded, oven-safe pot over medium-high heat.
3. Meanwhile, pat the meat dry and season it with the salt.
4. Once the pot is hot and just starting to smoke, drop in the tallow and swirl to coat.
5. Place the roast in the pot and sear until well browned on both sides, about 4 minutes per side.
6. Pour in the broth and scrape the bottom of the pot to release the browned bits, moving the chuck out of the way as needed.
7. Cover and place in the oven for about 2½ hours, flipping the meat over halfway through cooking, until cooked through and fork-tender.
8. Serve a piece as is, or shred the meat and moisten with the cooking liquid or a sour cream sauce.
