My mother-in-law's pot roast shreds down to tender chunks of meat. I could never figure out how to cook it like she can. So finally I just asked her how she does it! Turns out the recipe is really easy. I'll never cook a pot roast a different way again!
Sunday Pot Roast
Ingredients:
2 T vegetable oil
2-3 pound chuck roast (the more marbley it is, the better)
4-6 cubes beef bouillon
water
pepper, to taste
Directions:
Heat oil on med-high on stove. Braise both sides of the roast and place in a 9x13 casserole dish. Fill the casserole dish with water until it is about 1/2 way up the side of the roast. Drop 4-6 bouillon cubes in the water around the roast. Sprinkle pepper across the top of the roast.
Cover pan with foil and bake at 350 degrees for 1 hour. Flip roast over, cover, and turn oven down to 300 degrees and bake. Occasionaly pour beef broth across the top of the roast and recover with foil. Cook until the meat starts to fall apart easily with a fork.
In my test kitchen:
I think my oven cooks hot. So I cook my roast at 300-315 degrees for the first hour. Then I turn it down to 280 degrees to cook the rest of the time. It usually takes about 4 hours to finish and then I shred it with a fork and serve it with potatoes and brown gravy. But the meat is typically so moist and seasoned so well from the beef bouillon that it doesn't really need much added to it. Love this meal!
~Happy Cooking!
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