# Tender Pot Roast

This recipe yields a tender and succulent pot roast, avoiding dryness.

- Total time: 180 min
- Cuisine: American
- Category: Dinner
- Language: en

## Ingredients

- 3.5 lb chuck roast
- kosher salt
- pepper
- 2 tbsp avocado oil
- 2 tbsp avocado oil
- Fennel, quartered and cut into big chunks
- Spanish onion, cut into big chunks
- 3 garlic cloves, whacked and skin removed
- 1 cup water
- 3 tbsp Worcestershire
- 1 bundle thyme
- parsley

## Instructions

1. Heat a Dutch oven over medium heat.
2. Add 2 tablespoons of avocado oil to the Dutch oven.
3. Brown the chuck roast on all sides.
4. Remove the browned roast to a plate.
5. Degrease the pot, leaving 2 tablespoons of oil.
6. Add the quartered and chunked fennel and Spanish onion to the pot.
7. Sauté the fennel and onion until lightly caramelized for 3 minutes.
8. Add the whacked garlic to the pot.
9. Sauté the garlic for 1 minute.
10. Deglaze the pot with 1 cup of water.
11. Add 3 tablespoons of Worcestershire sauce.
12. Add 1 bundle of thyme to the pot.
13. Return the beef to the pot, ensuring it is almost fully covered with liquid.
14. Transfer the Dutch oven to a preheated oven at 325 degrees.
15. Bake for 3 to 3 and 1/2 hours.
16. Remove the thyme before serving.
17. Garnish with parsley.

## Equipment

- Dutch oven
- plate
- oven

## Tips

- You don't always have to deglaze with alcohol.
- The pot roast should be almost fully covered in broth for cooking.

## Source

- Original video: https://www.youtube.com/shorts/PanWQSxxmHY
- Recipe page: https://www.cliprecipe.com/recipe/ff06f124-6001-4798-ae93-24af40283a21
- Extracted: 2026-02-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt