Pot Roast Perfected

Sorry mom, but my pot roast is perfect. This recipe is a mashup of several excellent recipes I have tested over the last decade and I swear to you this is THE best. Hands down. No lie.

A good pot roast recipe should transform a cut of meat into a tender, rich, flavorful main course by means of a slow, moist cooking process called braising. Like many other meat dishes, the success of this meal depends on the cut of meat you get from the store. I buy chuck-eye roast because it will not dry out after a long braise. I look for light marbling throughout and do not pick roasts that look overly fatty or too lean - look for something in the middle. I start by browning the roast on all sides, then add the veggies and some sugar to caramelize the vegetables and develop flavor. You will be blown away by how awesome and rich this pot roast taste.


1 (4- to 5-pound) boneless beef chuck roast

Kosher salt and freshly ground black pepper

All-purpose flour

1 teaspoon galic powder

1 teaspoon onion powder

1 teaspoon kosher salt

1 teaspoon black pepper