Country-Style Pot Roast with Gravy
Why This Recipe Works
For a tender pot roast recipe, we chose the boneless chuck-eye roast, which, unlike the other cuts we tested, was moist and flavorful and had none of the unpleasant dry, tough qualities of the others. To create a solid foundation for the braising liquid for our pot roast recipe, we browned the meat, caramelizing its exterior and lending the gravy the flavor and color we were looking for. We then browned onions, celery, carrots, and garlic in the same pot and added red wine, broth, tomatoes, and spices for texture and acidity.