Perfect Pot Roast Recipe
Every home cook should have a Classic Pot Roast Recipe in the repertoire. It's an easy dish to make and is the perfect comfort food when friends and family gather and you don't want to spend all day in the kitchen.
Servings: 8
Calories: 519kcal
Ingredients
- 2 tablespoon olive oil
- 3½ pounds chuck roast seasoned with salt and black pepper
- 1 large onion chopped- about 2 cups
- 4 large carrots cut into 2 inch pieces
- 2 stalks celery chopped
- 4 cloves garlic chopped
- 1 sprig rosemary fresh
- 2 sprigs thyme fresh
- 1 bay leaf
- 2 cups beef broth more if needed
- 1 cup dry red wine
- 1 pound baby potatoes yukon gold or red bliss
Roux
- 2 tablespoon all-purpose flour
- 2 tablespoon unsalted butter
Instructions
- Allow the roast to sit covered and unrefrigerated for 1 -1½ hours to come to room temperature before cooking.
- Pat dry roast with paper towels and season the roast with salt and black pepper.
- Heat 1 tablespoon olive oil over medium-high heat in a large dutch oven or a large pot with lid.
- Sear the roast in the hot pot until browned, turn the roast and continue to sear all the sides. 3-4 minutes per side, add additional oil as needed.
- Remove the roast from the pan.
- Add the onions, carrots, celery and garlic to the pot with additional olive oil as needed. Let the veggies cook for 3-4 minutes.
- Add the roast back to the pan, along with the beef broth, red wine and herbs.
- Bring to a simmer on the stovetop over medium-high heat.
- Cook for 2 hours on simmer, then add the baby potatoes to the pot. Continue to simmer for another 1½ - 2 hours until potatoes are fork tender.
- Discard the bay leaf and remove and drain the liquid to make the gravy.
- Keep beef covered while making the gravy.
Gravy
- While the pot roast is cooking add two tablespoons of all-purpose flour to two tablespoons of melted butter. Allow to cook over low heat for 2-3 minutes and set aside until needed.
- Bring the liquids from the pot roast to a light boil. Add one cup of the liquid to the roux, mixing until well blended.
- Add the roux mixture into the rest of the liquids and whisk until well blended.
- Reseason as needed and serve with the pot roast and vegetables.
Notes
How to cook pot roast in the oven:
- Preheat the oven to 275 degrees F.
- You will need a Dutch Oven or large pot for this method.
- Follow the recipe instructions until it's time to cover and slow-cook the roast.
- At this point, cover the roast with a lid or aluminum foil and allow to roast for 3-4 hours or until the meat is starting to fall apart.
- When the dutch oven pot roast is finished cooking, follow the instructions for making the gravy.
How to cook pot roast in a slow cooker:
- Sear the roast in a large pan or if your slow cooker has the capabilities in your slow cooker. Follow the instructions for this process.
- Follow the recipe instructions until it comes to cooking the pot roast. Cook the beef roast for 6-8 hours on low temperature or until it's falling apart. The low setting is the preferred method for a roast this size. You don't want to rush the process.
- Follow the instructions for making the gravy,.
Nutrition
Calories: 519kcal | Carbohydrates: 18g | Protein: 41g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 414mg | Potassium: 1087mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6142IU | Vitamin C: 16mg | Calcium: 70mg | Iron: 5mg