What is a chuck roast?

A chuck roast is a large, marbled cut of beef, sometimes called a shoulder roast. It is a thick cut that is perfect for this kind of slow cooking. You can also use a brisket roast.

Can I add potatoes to this recipe?

I know, traditional pot roast usually features potatoes, and since I like my pot roast with mashed potatoes I usually leave them out. But you can add them! Either baby potatoes or cut up russet potatoes will work - add them when you add the seared roast right before you put it in the oven.

Can this be made in a slow cooker?

It can! Instead of putting it in the regular oven, pop it in your slow cooker for 8 hours on low. At the end, remove the roast and veggies, turn your cooker to high and whisk in the flour until the sauce thickens a bit. Then add your shredded roast and veggies back in and give it all a toss.

What is a Dutch Oven?

A Dutch Oven is a heavy large pot that is oven safe and perfect for slow cooking things like stews and pot roasts.

Have a question I didn't cover?

Pop your question in the Comments section below the recipe and I will answer pronto!

Delicious Shredded Pot Roast Recipe: A Comfort Food Favorite

Shredded Pot Roast

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Shake up your dinner with this easy recipe for shredded pot roast! Tender, juicy comfort food that will have everyone asking for seconds.

Author: Kate Morgan Jackson
Prep Time: 25 minutes
Cook Time: 3 hours, 45 minutes
Total Time: 4 hours 10 minutes
Yield: 6 1x
Category: Dinner
Method: Stovetop, Oven
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

2 tablespoons canola oil
Salt and pepper
1/2 cup flour
One 2–3 pound chuck roast
1 large sweet onion, 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!

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Instructions

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 canola oil. Add the onions and cook until they start to soften, about two to three minutes. Add the carrots and cook for another couple of 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 three minutes 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.

Notes

- Chuck Roast: This marbled cut of meat is easy to find in the meat section of your supermarket, and is perfect for the low and slow cooking that pot roast needed.

- Onion: We love sweet onions for this recipe, but regular white onions will also work just fine.

- Carrots: We go back and forth between baby cut carrots and cut up regular ones. Use whichever ones you like!

- Red Wine: Any kind you have on hand will work.

- Chicken Broth: I know, you are thinking why chicken broth in a beef recipe? Because it has a gentler flavor that adds some savory taste without overwhelming the rest of the flavors.

- Herbs: We love rosemary, thyme, oregano and sage for this recipe – use just one or a combo!

Find it online: https://www.framedcooks.com/shredded-pot-roast/