Pot Roast Recipe

Our Pot Roast Recipe slow-cooks in the oven until fork-tender, with fresh vegetables and rich, savory gravy. A comforting one-pot meal your family will love! This recipe is easy to prepare, and as it fills your home with the most incredible aroma, it is sure to bring everyone back for seconds.

This Pot Roast Recipe… and Better

My family craves comfort food from time to time, and a pot roast is the ideal meal for them, and for two great reasons. The oven does all the slow cooking, and this recipe (for me) is stress-free and never fails.

Plus, we make it with fresh vegetables only and no special roast packets. Also, we don’t dredge the roast in flour, so this recipe is totally gluten-free, just like our Boneless Short Ribs (in the oven), and it turns out perfect every time.

The best part? Everyone loves the aroma that fills the kitchen while the pot roast bakes. It’s the BEST!

And this is a delicious one-pot meal, complete with meat, vegetables, and savory sauce. Best of all, you may even have plenty of leftovers to reheat for another meal.

Serve it with some crusty bread for dipping and our Best Fresh Italian Green Salad to round out the meal, and dinner is done! Or, if you want to get a little fancier, serve it with our Easy Homemade Cornbread Recipe.

Either way, you will enjoy making this meal, and this recipe is a keeper! 🙂

Ingredient, Tips & Notes for Pot Roast:

• Beef: Choose the best cut of beef for your pot roast. The best cuts are usually chuck roast, rump roast, or boneless beef blade roast. Make sure the package says “for Pot Roast” and has some or lots of marbling. This gives it the most flavor and tenderness as it cooks slowly in the oven.
• Fresh Vegetables: Onions, garlic, carrots, celery, and petite potatoes are essential to making the most flavorful gravy for this pot roast. Plus, it’s an all-in-one meal for the whole family. You can add other veggies like mushrooms, leeks, or sweet potatoes.
• Herbs: We prefer to toss in sprigs of fresh thyme and rosemary, but if you don’t have any fresh on hand, you can use 1/2 teaspoon dried thyme leaves and 1/2 teaspoon dried rosemary. They will work wonders to flavor the gravy.
• Broth: We prefer beef stock, but vegetable stock works too. We also prefer a good-quality red wine, like a Cabernet, for the best gravy flavor. Plus, we also tossed in one cube of beef bouillon for extra flavor.
• Tomato Paste: Use any good brand of tomato paste from a tube; you will need 2 tablespoons, and it adds flavor and a deep, rich color to the broth.

How to Make a Delicious Pot Roast? (Step-by-Step)

Whether you are planning a family dinner or dining with friends, this pot roast recipe is ideal because the oven does most of the work and makes our family’s Pot Roast perfect every time.

1. First, preheat the oven to 325°F. Generously season the roast with salt and black pepper.
2. Sear the Roast: In a large Dutch oven (at least 6-Quart), pour in the olive oil and heat over medium heat on the stovetop. Sear the roast on all 4 sides until golden brown, about 3 to 4 minutes per side. Remove the roast and transfer it to a nearby plate.
3. Prep and Chop: Meanwhile, while you sear the meat, chop the garlic, onions, carrots, and celery and place them in a bowl. Set them nearby. Once you set the chuck roast on a nearby plate, you can cook the veggies.
4. Cook the Veggies: Toss in the garlic, onions, carrots, and celery. (HOLD the potatoes for later). Cook for 3 to 5 minutes, stirring occasionally. Do not let them burn.
5. Pour in the Liquids: Add the wine and beef broth. Then stir in the tomato paste, bouillon, fresh thyme, and dried rosemary.

6. Return the ROAST to the pot. Bring to a low boil. Cover, and transfer the pot to the oven to cook for 2 hours. Set a timer for 2 hours.

7. After 2 hours in the oven, carefully open the cover and add the potatoes, along with 1/2 cup of additional beef broth. Cover and continue to cook in the oven for an additional hour, until the roast and potatoes are fork-tender. Total oven time is 3 hours.

8. Ready to Serve: Gently pull the roast out and transfer to a deep serving platter. Ladle the veggies around the roast along with its delicious broth and serve.

9. Optional: TO MAKE THE GRAVY: Puree half the sauce with softened veggies and transfer to a small pot. Thicken the sauce with 2 tablespoons of melted butter mixed with 2 tablespoons of flour or cornstarch. Simmer for about 2 minutes, until thickened. Add additional broth if needed. Season with salt and pepper to taste. Slice roast and serve with the sauce.

A Delicious All-in-One Meal…

Your family and friends will love our Pot Roast Recipe. It turns out exquisite, with outstanding flavors in both the roast and vegetables. Ideal for Sunday dinners, too.

Try this recipe; you’ll be glad you did!

Enjoy!

Craving More Delicious Meals?

Try some of these dinner ideas from 2 Sisters Recipes…

• Filet Mignon with Peppercorn Sauce
• Grilled Lamb Chops with Garlic Lemon & Herbs
• Best Lobster Sauce
• Perfect Filet Mignon Roast

Hello friends!  Have you tried our family’s Pot Roast Recipe?  Let us know and leave a comment with a star⭐ rating; your insights and experience will help everyone who reads them, and will help us too!

Happy Cooking & Baking! 🙂

Thanks for stopping by…

xo Anna and Liz