Today's Case:
Perkins Pot Roast Redux
Re: Perkins pot roast
From: Allison
To: Phaedrus
Date: 9/29/2025, 7:22 AM
On 9/28/2025 7:47 PM, Allison wrote:
Hi
Please send me a recipe for perkins pot roast, I can't find one and its my favorite!!!
Allison
Hello Allison,
The actual Perkins recipe is not available in any of my sources. However, the AI provided the below copycat.
There is also a copycat at these three links:
Perkins Pot Roast 1
Perkins Pot Roast 2
Perkins Pot Roast 3
It is three links rather than one because it is in three image files.
Phaed
Although no official "copycat" recipe for Perkins pot roast is available,
the restaurant itself has hinted at its signature preparation methods.
The key to recreating the dish lies in using a slow-braised cooking method,
a flavorful braising liquid, and key aromatics for a tender, home-style result.
This recipe uses a slow cooker for convenience but can also be adapted for
a Dutch oven.
Ingredients
* *For the roast:*
o 3–4 lb beef chuck roast
o 1 tbsp olive oil
o Salt and pepper to taste
* *For the braising liquid:*
o 1 packet onion soup mix (for a deep, savory flavor)
o 3 cups beef broth
o 1 tbsp Worcestershire sauce
o 1 tsp garlic powder
* *For the vegetables:*
o 1 lb baby potatoes, halved
o 3 cups baby carrots
o 1 large onion, diced
* *For the gravy (optional):*
o 2 tbsp cornstarch
o 2 tbsp cold water
Instructions
1. *Sear the roast:*Pat the chuck roast dry with a paper towel and
season generously with salt and pepper. Heat olive oil in a large
skillet or Dutch oven over medium-high heat until shimmering.
Carefully place the roast in the hot pan and sear on all sides until
deeply browned, about 3–4 minutes per side.
2. *Combine the liquid ingredients:*In a separate bowl, whisk together
the beef broth, onion soup mix, Worcestershire sauce, and garlic powder.
3. *Assemble in the slow cooker:*Place the diced onion, carrots, and
potatoes in the bottom of your slow cooker. Place the seared chuck
roast on top of the vegetables.
4. *Slow cook:*Pour the braising liquid mixture over everything in the
slow cooker. Cover and cook on low for 8–10 hours, or on high for
4–5 hours, until the beef is fall-apart tender.
5. *Shred the meat:*Once the roast is cooked, use two forks to gently
shred the meat. Stir the shredded beef and vegetables back into the
cooking juices.
6. *Make the gravy (optional):*If you prefer a thicker gravy, transfer
the liquid from the slow cooker to a saucepan. In a small bowl,
whisk together the cornstarch and cold water to create a slurry.
Bring the liquid in the saucepan to a boil, then whisk in the slurry
and cook for about 10 minutes, or until thickened.
7. *Serve:*Ladle the shredded pot roast and vegetables into bowls. If
desired, top with the thick gravy and serve hot.
