Pot Roast Recipe
Table of Contents
Pot Roast Recipe
This pot roast recipe combines the best ingredients and slow cooking techniques to create a melt in your mouth meal your family will love. With tender beef, rich vegetables, and a savory broth, this Pot Roast Recipe is perfect for dinner gatherings, holidays, or cozy weeknight meals. Learn how to make this mouthwatering dish with ease in this comprehensive recipe.
Description
Pot Roast Recipe is a hearty, satisfying dish that has stood the test of time. It’s perfect for family dinners, special occasions, and even meal prepping for the week ahead. The secret to a great pot roast is in the slow cooking method, which allows the flavors to deepen and the beef to become incredibly tender. This pot roast recipe is made with chuck roast, which is marbled with fat, making it ideal for braising. It’s cooked with a delicious blend of carrots, onions, potatoes, and herbs, all simmered in a rich broth.
This pot roast recipe begins with searing the beef to develop a deep brown crust that enhances the flavor. Then, it’s slowly cooked in the oven with a savory mixture of vegetables and a flavorful broth made from beef stock, wine, and fresh herbs. The result is a tender, juicy roast surrounded by perfectly cooked vegetables that soak up all the savory juices. Whether you serve it with mashed potatoes, roasted vegetables, or a side of crusty bread, this dish is guaranteed to be a hit.
Ingredients
- 3 to 4 lb beef chuck roast
- 2 tbsp vegetable oil (for searing)
- 1 large onion, sliced
- 4 medium carrots, peeled and cut into chunks
- 3 large potatoes, peeled and quartered
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional for depth of flavor)
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tbsp Worcestershire sauce
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). This low and slow cooking temperature is key to making the roast tender and flavorful.
- Sear the Roast: Heat the vegetable oil in a large Dutch oven or oven safe pot over medium high heat. Season the chuck roast generously with salt and pepper. Once the oil is hot, place the roast in the pot and sear it on all sides for about 4-5 minutes until a rich, brown crust forms. Remove the roast from the pot and set it aside.
- Prepare the Vegetables: In the same pot, add the sliced onions, carrots, and potatoes. Cook the vegetables for about 5 minutes, stirring occasionally, until they begin to soften and develop some color.
- Add the Aromatics: Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
- Deglaze the Pot: Add the red wine (if using) and scrape the bottom of the pot to release any browned bits. Let the wine simmer for a minute or two to reduce slightly.
- Simmer the Broth: Add the beef broth, tomato paste, Worcestershire sauce, dried thyme, rosemary, and bay leaf to the pot. Stir to combine, making sure the tomato paste dissolves into the liquid.
- Return the Roast to the Pot: Place the seared roast back into the pot, ensuring that the liquid reaches halfway up the sides of the roast. Bring the mixture to a gentle simmer.
- Cover and Roast: Cover the pot with a tight fitting lid and place it in the preheated oven. Roast the pot roast for about 3 hours, or until the meat is fork tender and easily shreds.
- Serve: Once the pot roast is finished, remove it from the oven. Let the roast rest for 10-15 minutes before slicing. Serve the beef slices with the vegetables and spoon some of the cooking liquid over the top. Garnish with fresh parsley for a burst of color and freshness.
you may like : Bottom Round Roast Recipe
Pot Roast Recipe
This pot roast recipe combines the best ingredients and slow cooking techniques to create a melt in your mouth meal your family will love. With tender beef, rich vegetables, and a savory broth, this classic pot roast is perfect for dinner gatherings, holidays, or cozy weeknight meals. Learn how to make this mouthwatering dish with ease in this comprehensive recipe!
Ingredients
- 3 to 4 lb beef chuck roast
- 2 tbsp vegetable oil for searing
- 1 large onion sliced
- 4 medium carrots peeled and cut into chunks
- 3 large potatoes peeled and quartered
- 2 cloves garlic minced
- 1 cup beef broth
- 1 cup red wine optional for depth of flavor
- 2 tbsp tomato paste
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp Worcestershire sauce
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). This low and slow cooking temperature is key to making the roast tender and flavorful.
- Sear the Roast: Heat the vegetable oil in a large Dutch oven or oven safe pot over medium high heat. Season the chuck roast generously with salt and pepper. Once the oil is hot, place the roast in the pot and sear it on all sides for about 4-5 minutes until a rich, brown crust forms. Remove the roast from the pot and set it aside.
- Prepare the Vegetables: In the same pot, add the sliced onions, carrots, and potatoes. Cook the vegetables for about 5 minutes, stirring occasionally, until they begin to soften and develop some color.
- Add the Aromatics: Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
- Deglaze the Pot: Add the red wine (if using) and scrape the bottom of the pot to release any browned bits. Let the wine simmer for a minute or two to reduce slightly.
- Simmer the Broth: Add the beef broth, tomato paste, Worcestershire sauce, dried thyme, rosemary, and bay leaf to the pot. Stir to combine, making sure the tomato paste dissolves into the liquid.
- Return the Roast to the Pot: Place the seared roast back into the pot, ensuring that the liquid reaches halfway up the sides of the roast. Bring the mixture to a gentle simmer.
- Cover and Roast: Cover the pot with a tight-fitting lid and place it in the preheated oven. Roast the pot roast for about 3 hours, or until the meat is fork-tender and easily shreds.
- Serve: Once the pot roast is finished, remove it from the oven. Let the roast rest for 10-15 minutes before slicing. Serve the beef slices with the vegetables and spoon some of the cooking liquid over the top. Garnish with fresh parsley for a burst of color and freshness.
Notes
- Choosing the Right Cut of Meat: For the best pot roast, you’ll want to use a cut of beef with a good amount of marbling, like a chuck roast or brisket. These cuts are tougher but become incredibly tender when slow cooked.
- Customizing the Vegetables: Feel free to add other vegetables like parsnips, turnips, or celery for additional flavor. The beauty of pot roast is its versatility!
- Make Ahead Tips: This dish is perfect for preparing ahead of time. You can prepare the roast and vegetables the day before, refrigerate them, and then cook them the next day.
- Gravy Option: After the roast is finished, you can turn the cooking liquid into gravy. Simply remove the vegetables and roast, then simmer the liquid on the stove to reduce it. For a thicker gravy, mix 1-2 tbsp of flour with cold water to form a slurry, and whisk it into the broth until it thickens.
