Pot Roast

Tender, juicy pot roast, is slow-cooked with carrots, potatoes, and herbs. This warm and hearty dinner recipe can easily feed the whole family.

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Tender, juicy pot roast, is a warm and hearty dinner recipe that can easily feed the whole family. Classic pot roast is the ultimate comfort food that is also easy to make.  

MORE RECIPES: Instant Pot Turkey Breast | Crockpot Cocktail Links | Crockpot Beef Stew

Pot Roast

Melt-in-your-mouth pot roast is slow-cooked with carrots, potatoes, and herbs. This traditional, stick to your ribs meal, will satisfy even the pickiest eaters. 

Made with minimal effort, pot roast is cooked low and slow to create a tender, juicy meal that is hearty and filling. With large chunks of potatoes and carrots already cooked with your pot roast, easily round out the meal with a side of cornbread or biscuits. 

Pot roast is often thought of as a traditional Sunday meal with the family, but it’s simple enough to make any night of the week. Serve it to family, friends, or guests anytime you need warm, comfort food. 

Pot Roast Ingredients

• Salt - sea salt
• Pepper - black pepper
• Flour - all-purpose flour
• Chuck roast - boneless beef chuck roast
• Oil - canola or olive oil
• Onion 
• Carrots - medium carrots
• Potatoes - yellow or baby potatoes
• Broth - beef broth
• Rosemary - fresh rosemary
• Parsley - fresh parsley for garnish

Onions, carrots, and potatoes are the traditional vegetables to go with pot roast, but you can add many other kinds of vegetables that your family may enjoy. Celery makes a great addition to pot roast, as it adds a delicious flavor to the overall taste. Mushrooms are another great vegetable to add. These can be trimmed and halved or quartered. 

For the juiciest pot roast, try to avoid leaner cuts of meat. Fattier, tough cuts of meat, like a shoulder chuck, rump roast, brisket, or oxtail, hold up better under the longer cooking times of a pot roast and result in a juicy tender pot roast. 

If you would like you can replace up to one cup of beef broth with red wine. Make more gravy for your pot roast by adding additional beef broth to the pan after cooking. Then make a cornstarch slurry by mixing a teaspoon or two of cornstarch with equal parts water and then stir into the liquid in the pot. 

How to Make Pot Roast

FIRST STEP: Preheat oven to 300°F.

SECOND STEP: Combine salt, pepper, and flour.  Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.

THIRD STEP: Heat oil over medium heat in a large Dutch oven or stockpot. Brown roast on all sides (about 5 minutes).

FOURTH STEP: Remove meat from the pot and set it aside. 

FIFTH STEP: Add additional oil if needed.  Add onion and carrots to the pot and saute for 3-5 minutes, or just until onions begin to soften and caramelize around the edges.  Remove from heat.

SIXTH STEP: Add the potatoes to the pot over the vegetables. Add the meat back into the pot over the other ingredients.

SEVENTH STEP: Pour beef broth and a sprig of rosemary over the meat.  Cover with a lid.

EIGHTH STEP: Cook for about 3 hours or until meat falls apart easily when pulled with a fork.

NINTH STEP: Serve.

Can I use baby carrots for pot roast? 

You can use full-size or baby carrots in this pot roast recipe. You can also add additional veggies like celery or mushrooms.

What cut of beef is best for pot roast? 

For the juiciest, most tender pot roast choose a fattier, tougher cut of meat like a shoulder chuck, rump roast, brisket, or oxtail. 

Can I freeze pot roast? 

Pot roast can be frozen in a sealed container for up to three months.

Pot Roast

5 from 1 vote

Author: Shauna

Tender, juicy pot roast, is slow-cooked with carrots, potatoes, and herbs. This warm and hearty dinner recipe can easily feed the whole family.

Prep Time 15 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 25 minutes minutes

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Ingredients

  

• 1 teaspoon sea salt
• 1 teaspoon black pepper
• ½ cup all-purpose flour
• 2-3 pound boneless beef chuck roast
• 2 tablespoons canola or olive oil
• 1 large onion cut into large chunks
• 2 pounds yellow or baby potatoes cut into large chunks
• 2½ cups beef broth
• 1 spring rosemary
• fresh parsley for garnish

Instructions

 

• Preheat oven to 300°F.
• Combine salt, pepper, and flour.  Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.
• Heat oil over medium heat in a large Dutch oven or stockpot. Brown roast on all sides (about 5 minutes).
• Remove meat from the pot and set it aside.
• Add additional oil if needed.  Add onion and carrots to the pot and saute for 3-5 minutes, or just until onions begin to soften and caramelize around the edges.  Remove from heat.
• Add the potatoes to the pot over the vegetables. Add the meat back into the pot over the other ingredients.
• Pour beef broth and a sprig of rosemary over the meat.  Cover with a lid.
• Cook for about 3 hours or until meat falls apart easily when pulled with a fork.
• Serve.

Nutrition

Calories: 2898kcal | Carbohydrates: 218g | Protein: 207g | Fat: 135g | Saturated Fat: 49g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 71g | Trans Fat: 6g | Cholesterol: 626mg | Sodium: 5353mg | Potassium: 7411mg | Fiber: 24g | Sugar: 12g | Vitamin A: 152IU | Vitamin C: 187mg | Calcium: 345mg | Iron: 30mg

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