Shake up your dinner with this easy recipe for shredded pot roast! Tender, juicy comfort food that will have everyone asking for seconds. Pot roast is the ultimate comfort food supper.
This is another one of those recipes that takes something you think you already know how to make pretty well — in this case, pot roast — and shakes it up just enough to make it the best version of pot roast you have ever made.
All the usual players are here in this recipe — the beef roast, the carrots, the onions, etc. Aren’t they pretty, all ready to be cooked up in your oven?
The one thing that this version doesn’t have is potatoes, because I find that potatoes get too mushy in pot roast. But since we need to have some potato action with pot roast, I highly recommend serving a heaping spoonful of mashed potatoes on the side. Trust me, everything tastes better with mashed potatoes on the side.
But that’s not the game-changer here. The two things that put this pot roast over the top for me are first, that you cook it with just enough of your favorite fresh herbs to infuse it with a gorgeous, herby flavor. About one hour into cooking this this my kitchen smells like…I don’t know how to describe it. Maybe I can bottle and sell this aroma – Eau du Pot Roast With Herbs — it’s crazy.
[click_to_tweet tweet=”Shake up your dinner with this easy recipe for shredded pot roast! Tender, juicy comfort food that will have everyone asking for seconds.” quote=”Shake up your dinner with this easy recipe for shredded pot roast! Tender, juicy comfort food that will have everyone asking for seconds.”]The second thing is the shredding. The meat comes out of the pot so tender that it almost falls apart anyway, but I take it to the next step and shred it, and then dunk the shredded meat back into the pot roast juices until it is thoroughly soaked through with the herb-infused liquid. You can use two forks to shred it, but we love using our Bear Claw Meat Shredders.
My sweet little sister gave us a pair and we use them on the regular. You can find them in the kitchen gadgets section of my own little Recommended Items Shop! They come in a variety of colors – we of course love them in Clemson Tigers orange. 🙂
Back at the pot roast, put those gorgeous shreds on to the plate with some of the carrots it cooked with on one side, some mashed potatoes on the other. Oh my. You know you have hit a pot roast home run when the dinner table is completely quiet because any talking would interfere with the EATING.
From now on, I think I will shred everything we eat.
Shake up your dinner with this easy recipe for shredded pot roast! Tender, juicy comfort food that will have everyone asking for seconds.
- 2 tablespoons olive oil
- Salt and pepper
- 1/2 cup flour
- One 2-3 pound chuck roast
- 2 sweet onions, peeled and quartered
- 3 cups baby carrots
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 cups chicken broth
- Handful of your favorite herbs – I like rosemary, sage and parsley!
- Preheat oven to 325.
- Generously salt and pepper the chuck roast and dunk in flour until well coated (hang on to the remaining flour, we’re going to use it later!)
- Heat a large pot or Dutch oven over medium high heat and add the olive oil. Add the onions and cook until they start to turn a little brown. Add the carrots and cook for another 2-3 minutes, and then scoop all the veggies into a bowl.
- Place the meat in the Dutch oven, adding more oil if needed, and sear on all sides until brown, about a minute per side. Remove the roast.
- With the heat still on high, add the red wine and deglaze the pan, scraping the bottom to get all the browned bits off. Stir in the tomato paste.
- Place the roast back in the Dutch oven, pour in the chicken stock and add the carrots and the onions. Nestle the fresh herbs around the meat and cover the pan.
- Put the lid on the pot and put the pot roast in the oven. After 2 1/2 hours take it out and stir in the remaining flour and return it to the oven for another hour. (If your roast is larger than 3 pounds, leave it in the oven longer – an additional hour for each additional pound.)
- When the roast is fork-tender, remove it from the pan and shred it with two forks. Dunk the shreds back in the pan juice until they are soaked through, and then put on plate with the carrots and onions. Garnish with fresh chopped parsley.
We love serving this pot roast with mashed potatoes, but it would also be wonderful with rice or polenta!
Updated from a previously published Framed Cooks post!