Best Fork Tender Pot Roast Recipes

Fork Tender Pot Roast image

Provided by Martha Price

Categories Roasts

Time 4h5m

Number Of Ingredients 3

1 2-4 lb chuck pot roast (size your family needs)
1 envelope dry onion soup mix
1 can(s) cream of mushroom soup

Steps:

1. Place roast on large sheet of aluminum foil in a baking pan. *If roast is very thick, I usually cut it in half length-wise, and lay the pieces side by side.
2. Spread canned soup over the meat to cover, then sprinkle the dry soup mix over the soup. Be sure to shake up the dry soup mix in its' package first to distribute the seasonings evenly - Or - you could just stir the canned soup and dry soup mix together well, then spread over meat. Works fine either way. Fold foil tightly to completely enclose the meat.
3. Bake at 300 degrees for 4 hours. Start checking for doneness after 3 hours. You can also raise the temperature to 350 or so, and cook for less time. For me the longer, lower cooking time seems to work best.
4. Carefully unwrap the foil, and enjoy the tender meat and tasty gravy!

Fork-Tender Pot Roast image

Provided by @MakeItYours

Number Of Ingredients 20

1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon ground white pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried marjoram or basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1 2 1/2 - 3 - pound boneless beef chuck pot roast
1/4 cup butter
2 carrots, coarsely chopped (1 cup)
2 stalks celery, sliced into 1-inch pieces (1 cup)
1 large onion, coarsely chopped (1 cup)
1 clove garlic, minced
1/2 cup dry red wine or cranberry juice
1 14 - ounce can lower-sodium beef broth
1 bay leaf
Beef broth (optional)

Steps:

In a small bowl, combine flour, garlic powder, white pepper, mustard, marjoram, thyme, oregano, parsley, paprika, and black pepper. Trim fat from meat. Coat all sides of meat with flour mixture, reserving flour mixture that doesn't cling to the meat.
In a 4- to 6-quart Dutch oven, brown meat on all sides in 2 tablespoons of the hot butter. Remove meat and set aside.
In the same Dutch oven, cook carrots, celery, onion, and garlic in the remaining 2 tablespoons butter, covered, for 10 minutes or until just beginning to brown, stirring occasionally. Stir in reserved flour mixture; mix well. Add wine, stirring and scraping up browned bits off the bottom of the pan. Add one 14-ounce can beef broth and bay leaf; cook and stir until slightly thickened and bubbly. Return meat to pan.
Bake, covered, in a 350 degree F oven for 2-1/2 to 3 hours or until meat is very tender. Transfer meat to a platter; slice. Remove bay leaf; discard. If you like, thin gravy with a little additional beef broth to desired consistency. Serve gravy with meat. Makes 6 to 8 servings.