Red Pot Roast

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Red Pot Roast to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Red Pot Roast, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 1/2 pounds chuck roast
• 2 cups water
• 2 cups ketchup
• 1 tablespoon chili powder
• 1 tablespoon white sugar
• 1 teaspoon salt
• 6 large potatoes, peeled and
• halved
• 1 large onion, sliced
• 6 carrots, peeled and sliced
• 2 tablespoons all-purpose flour
• 1/4 cup water

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 350 degrees F (175 degrees C)

Step 2: Technique & Execution

Place the roast in a roasting pan

Step 3: Technique & Execution

Cover with the 2 cups water, ketchup, chili powder, sugar, and salt

Step 4: Technique & Execution

Cook 1 hour in the preheated oven

Step 5: Technique & Execution

Place the potatoes, onion, and carrots in the roasting pan with the roast and liquid

Step 6: Technique & Execution

Continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees F (63 degrees C)