If you’re looking for a classic comfort food recipe, this pot roast recipe is just what you need. Whether it’s for a family dinner or a special gathering, this dish guarantees a hearty and flavorful meal. With a few simple ingredients, you can easily make an easy pot roast recipe that’s full of tender beef, vegetables, and savory gravy.
Ingredients for Pot Roast Recipe
- 3-4 lbs chuck roast (or brisket)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 large carrots, cut into chunks
- 4-6 red potatoes, halved
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
Optional Ingredients:
- 1 tablespoon tomato paste (for added richness)
- 1 cup mushrooms, sliced (for an earthy flavor)
Step-by-Step Instructions for Pot Roast Recipe
Step 1: Season the Beef
Pat the beef roast dry with paper towels and generously season both sides with salt and pepper. This will help create a flavorful crust when you sear it.
Step 2: Sear the Roast
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, sear the beef roast on all sides until it’s browned, about 4-5 minutes per side. Remove the roast and set it aside.
Step 3: Sauté the Vegetables
In the same pot, add the chopped onion and garlic. Sauté until the onions are translucent, about 3 minutes. Add the carrots and potatoes, sautéing for another 2-3 minutes.
Step 4: Deglaze the Pot
Add the red wine (if using) or a splash of beef broth to deglaze the pot, scraping up the browned bits from the bottom. This adds depth of flavor to the dish. Allow the liquid to simmer for a minute.
Step 5: Add the Roast Back
Place the seared beef back into the pot, nestling it among the vegetables. Pour in the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
Step 6: Slow Cook the Roast
Cover the pot with a lid and place it in the oven preheated to 300°F (150°C). Allow the pot roast to cook for 3-4 hours, or until the meat is fork-tender.
Step 7: Make the Gravy (Optional)
Once the roast is done, remove the meat and vegetables from the pot. Strain the cooking liquid and simmer it on the stovetop to reduce by half, creating a rich gravy. You can thicken it with a tablespoon of cornstarch mixed with cold water.
Step 8: Serve
Shred or slice the roast and serve it with the vegetables, topped with gravy. Enjoy your delicious and hearty pot roast!
Cooking Tips for the Best Pot Roast Recipe:
- Sear the meat: Don’t skip this step! It locks in the flavor and creates a rich base for your sauce.
- Low and slow: For the best results, cook your pot roast at a low temperature for several hours to break down the connective tissues, making the meat tender and juicy.
- Use a heavy-duty pot: A Dutch oven or a cast iron pot with a tight-fitting lid works best for even heat distribution.
- Rest before slicing: Let the roast rest for 10-15 minutes before slicing to retain its juices.
Variations of Pot Roast Recipe:
- Instant Pot Pot Roast Recipe: For a quicker meal, use an Instant Pot. Cook on high pressure for 60-70 minutes with a natural pressure release.
- Crockpot Pot Roast Recipe: Place all ingredients in a slow cooker and cook on low for 8 hours or on high for 4-5 hours.
- Herbed Pot Roast: Add extra herbs like parsley and oregano for a more aromatic flavor profile.
FAQs About Pot Roast Recipe
How long does it take to cook pot roast?
Cooking a pot roast typically takes 3-4 hours in the oven at 300°F (150°C). For quicker methods, using an Instant Pot will take around 60-70 minutes.
What are the best tips for making pot roast?
The key to a tender pot roast is cooking it slowly at a low temperature and ensuring it has enough liquid to braise. Don’t forget to sear the meat for extra flavor!
Pot Roast Recipe Card
Servings: 6
Prep Time: 15 minutes
Cook Time: 3-4 hours
Ingredients:
- 3-4 lbs chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 large carrots, cut into chunks
- 4-6 red potatoes, halved
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
Instructions:
- Preheat oven to 300°F (150°C).
- Season and sear the roast.
- Sauté vegetables in the same pot.
- Deglaze with red wine or broth.
- Add roast, herbs, and remaining ingredients.
- Cover and cook for 3-4 hours until tender.
Nutrition (Per Serving):
- Calories: 460
- Protein: 35g
- Fat: 26g
- Carbohydrates: 22g
- Fiber: 4g