Alton Brown Pot Roast Recipe

This Alton Brown Pot Roast is a melt-in-the-mouth and savory recipe, which calls for economical beef chuck roast and a signature foil pouch technique. It’s the ultimate slow-cooked Sunday dinner, ready in about 4 hours.

Alton Brown Pot Roast Ingredients

• 1 (3–4 lb) boneless beef chuck roast, trimmed
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp vegetable oil
• 1 cup onion, chopped
• 3 cloves garlic, minced
• ½ tsp ground cumin (optional, for depth)
• ½ tsp ground coriander (optional)
• 1 tbsp tomato paste
• 1 tbsp apple cider vinegar
• ½ cup dry red wine (or beef broth)
• 1 cup chicken broth (Alton prefers chicken broth for a lighter flavor profile)
• 1 bay leaf
• 1 sprig fresh thyme

How To Make Alton Brown Pot Roast

1. Prep the oven and foil: Preheat the oven to 225°F (107°C). Tear off two large sheets of heavy-duty aluminum foil (about 2.5 feet long). Lay them inside a roasting pan or on a baking sheet in a crisscross pattern (a “+” shape) to create a large sling.
2. Season the meat: Rub the chuck roast all over with the kosher salt, black pepper, cumin, and coriander.
3. Sear the roast: Heat the vegetable oil in a large sauté pan or skillet over medium-high heat. Add the roast and sear aggressively on all sides until a deep brown crust forms (about 2–3 minutes per side). Transfer the seared meat to the center of the foil cross.
4. Sauté aromatics: Reduce the heat to medium. Add the chopped onion to the pan drippings. Sauté for 2–3 minutes until softening. Add the minced garlic and cook for 1 minute.
5. Deglaze and build sauce: Stir in the tomato paste and cook for 1 minute to darken it. Pour in the red wine (or broth) and cider vinegar. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan. Simmer for 1 minute.
6. Add broth: Pour in the chicken broth and bring the mixture to a simmer. Remove from heat.
7. Seal the pouch: Pour the hot vegetable liquid over the roast sitting on the foil. Add the bay leaf and thyme sprig. Fold the foil up around the meat and liquid, crimping the edges tightly to create an airtight, leak-proof pouch. (The meat should be steaming in the liquid, not roasting dry).
8. Slow braise: Place the pan with the foil pouch in the preheated 225°F oven. Bake for 3 ½ to 4 hours.
9. Check doneness: Carefully open the foil (watch out for steam). The meat is done when a fork twists easily in the center.
10. Serve: Remove the meat to a cutting board. Pour the juices into a fat separator or skim off the grease. Slice or shred the meat and serve topped with the juices.

Recipe Tips

• The Foil Pouch: This method mimics a pressure cooker or Dutch oven but allows for very even, gentle heat. If the pouch leaks, the meat will dry out, so use heavy-duty foil or double wrap it.
• Temperature: Cooking at 225°F is very low. This low-and-slow approach breaks down the tough connective tissue in the chuck roast into gelatin without squeezing out all the moisture, which happens at higher temperatures (350°F+).
• Chicken Broth: It seems counterintuitive to use chicken broth for beef, but Alton argues that canned beef broth can taste metallic or artificial, whereas chicken broth provides a neutral savory background that lets the beef flavor shine.
• Vegetables: Notice there are no potatoes or carrots in the pouch. They would turn to mush over 4 hours. Roast vegetables separately on a tray during the last hour of cooking.

What To Serve With Alton Brown Pot Roast

• Mashed Potatoes: The best vehicle for the rich jus.
• Roasted Root Vegetables: Carrots, parsnips, and turnips roasted separately.
• Polenta: A creamy base for the shredded meat.
• Sourdough Bread: To sop up the thin, flavorful gravy.

How To Store Alton Brown Pot Roast

• Refrigerate: Store the meat in its juices in an airtight container for up to 4 days.
• Freeze: Freeze the meat and sauce together in a freezer bag for up to 3 months.
• Reheat: Reheat gently in a covered pot on the stove.

Alton Brown Pot Roast Nutrition Facts

• Calories: 350kcal
• Protein: 30g
• Carbohydrates: 4g
• Fat: 22g
• Saturates: 8g
• Sugar: 1g
• Salt: 0.8g

Nutrition information is estimated per 6oz serving.

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