Melt in your mouth tender, full of rich beefy flavor, and all cooked in just one pot, the ultimate comfort food: Pot Roast.
This easy recipe is great for beginners and delivers incredible results every time! Chuck roasts are inexpensive cuts of beef that cook in the oven at a low temperature for a few hours. Add in a handful of veggies and some savory herbs for the perfect meal.
Ingredients:
- 1 tablespoon olive oil
- 3-4 pounds chuck roast or rump roast
- 1 large onion chopped, or two small onions
- 4 carrots cut into 2″ pieces
- 2 stalks celery cut into 1 ½” pieces
- 1 pound baby potatoes
- 2 cups beef broth or as needed
- 1 cup red wine
- 4 cloves garlic coarsely chopped
- ½ teaspoon rosemary
- ½ teaspoon thyme
- 1 bay leaf
Instructions:
Step 1: Preheat oven to 300°F. Season roast with salt and pepper.
Step 2: In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
Step 3: Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Step 4: Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.
Step 5: Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.
Step 6: Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with Baked Mac n’ Cheese, Collard Greens & Cornbread, or side dishes of your choice!
Nutrition Facts:
Yield: 8 | Estimate the nutritional information for each serving:
Calories: 579 | Carbohydrates: 22g | Protein: 47g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 377mg | Potassium: 1491mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6883IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 6mg
Recipe notes and helpful tips:
pt for tougher cuts of meat with marbling, such as chuck roast, brisket, or round roast. These cuts benefit from slow cooking, which breaks down the connective tissues and makes the meat tender.
Use a combination of liquids like beef broth, red wine, or tomato juice for added flavor. The liquid should cover about half of the meat in the pot.
A Dutch oven is ideal for pot roast as it can be seared on the stove and then transferred to the oven for slow cooking. Alternatively, a slow cooker is convenient for a set-it-and-forget-it approach.
The pot roast is done when the meat easily shreds with a fork. This typically takes several hours, depending on the size of the meat and the cooking temperature.
Frequently Asked Questions (FAQs):
1. Can I use a different cut of meat for pot roast?
While tougher cuts like chuck roast are traditional, you can experiment with other cuts like brisket or round roast. However, the cooking time and method may vary.
2. Can I make pot roast in advance?
Yes, pot roast often tastes even better the next day. Cook it ahead, refrigerate, and reheat when needed.
3. What can I do with the leftover liquid?
Save the flavorful liquid to make a delicious gravy. Strain it, skim off excess fat, and thicken with a roux or cornstarch slurry.
4. Can I add potatoes and other vegetables?
Absolutely! Potatoes, carrots, and other root vegetables can be added during cooking for a complete one-pot meal.
5. How do I store leftover pot roast?
Store leftover pot roast in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage.
6. What if my pot roast is too salty?
If the pot roast is too salty, dilute it by adding more unsalted broth or water. You can also balance the flavor with a bit of sweetness, like a touch of brown sugar or honey.
