Fall apart juicy, tender roast with hardly any hands-on prep time is easy enough for everyday, delicious enough for company!
Growing up, my mom always made the best roasts – EVER. We would often enjoy the fall apart tender meat on Sundays because all mom had to do was sear the roast, bake it at 425 F for 30 minutes then turn the oven down to let the roast cook nice and slow so when we returned home from church, the aroma of savory, seasoned roast, carrots and onions met us at the door. Dinner couldn’t come fast enough.
My mom taught me that the secret to the most tender roast is to seal in the juices first at a high heat in the oven then turn the oven down to let it continue to cook. If your roast isn’t crazy tender, then it just needs more time, even 30 more minutes can make the world of difference between an “okay” roast and a melt-in-your-mouth one.
In addition to my mom’s roasting technique, I have perfected the seasonings of the beef broth bath so this roast drinks up all the spices so every forkful is bursting with flavor. And a seasoned roast means an out-of-this-world seasoned gravy begging to douse your already intoxicating roast, easy slow cooker potatoes and carrots.
From mom’s kitchen, to mine, to yours, I am sure this Crazy Tender Pot Roast will become a family favorite for generations!
- 1 3-5 pound chuck roast, trimmed of excess fat
- 3 tablespoons olive oil
- 6 garlic cloves, peeled
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 3 tablespoons dry minced onion
- 2 tablespoons beef bouillon powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups beef broth (or less depending on how much broth/juices remain after roasting)
- ¼ cup flour
- Preheat oven to 425 degrees F.
- Heat olive oil over high heat in a large nonstick skillet. Using tongs, sear meat on all sides until lightly browned and transfer to a roasting pan. Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast.
- In a medium bowl, whisk together all remaining “Roast” ingredients and pour over roast and carrots.
- Cover tightly with foil and roast for 30 minutes at 425 degrees F.
- Turn roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F. Continue to roast for an additional 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender.
- Remove roast and carrots from oven to a serving platter and let roast sit 30 minutes before carving to reabsorb the juices.
- Gravy: Remove any excess juices/broth from roasting pan and strain fat. Add canned beef broth to the juices/broth to equal 2 cups. Set aside.
- Add 4 tablespoons fat/drippings to saucepan (from roasting pan or strained from broth/juices) OR melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in ¼ cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in 2 cups juices/broth and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)