Pot Roast Recipe

Prepare the perfect family dinner with this easy Pot Roast Recipe that will guide you through step-by-step instructions for a tender roast.

Tender juicy roasts such as Mississippi Pot Roast or a classic pot roast like this one make delicious dinners that go great with Mashed Potatoes with Truffle or Honey Glazed Roasted Carrots.

What I Love About This Recipe

• Comforting: Pot Roast is the epitome of comfort, a hearty and soothing dish that wraps you in warmth with every savory bite.
• Leftovers: It isn’t just a one-time delight—it’s a culinary gift that keeps on giving. Its rich flavors often intensify, making it a fantastic choice for delicious and satisfying leftovers.
• One-Pot: This pot roast recipe simplifies your cooking routine by being a one-pot wonder. This savory dish combines all its flavors and magic in a single pot, making cleanup a breeze and the cooking process effortlessly convenient.

How to Make Pot Roast

1. Season the meat. Preheat the oven to 300º F and season the meat with Pot Roast Seasoning or a mixture of salt and pepper, making sure to coat the entire roast.
2. Brown the meat. Begin by heating 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the roast on both sides until beautifully browned, approximately 4 minutes per side, adding additional oil as necessary.

3. Arrange the stew and bring to a simmer. Place onions and carrots around the roast. Mix the broth, tomato paste, wine, garlic, rosemary, and thyme in a measuring cup. Gently pour the mixture over the roast and include a bay leaf. Gradually bring the mixture to a simmer on the stovetop over medium-high heat. Once the broth reaches a simmer, cover the pot and transfer it to the oven, allowing it to bake for 2 hours.
4. Add the potatoes. Add potatoes to the ensemble and bake for an additional 2 hours (for a 4lb roast) or until both the roast and potatoes are tender, easily pierced with a fork.
5. Shred the meat. Remove the bay leaf. delicately shred the beef into sizable pieces using a fork or slice it into thick portions. Serve, preferably over mashed potatoes, with the delectable juices and some Hoe Cakes if you like.

How Long to Cook a Pot Roast

The key to a delectable pot roast lies in slow cooking at a low temperature, allowing ample time to tenderize any tough tissues for optimal flavor and texture.

• A 3lb roast needs around 3-3.5 hrs
• A 4lb roast needs around 3.5-4 hrs
• A 5lb roast needs around 4.5-5 hrs

Storage and Re-Heating Instructions:

• Leftovers: To store pot roast, allow it to cool to room temperature, then refrigerate it in an airtight container. Alternatively, you can freeze it for longer storage.
• Re-heating: To reheat pot roast, use a microwave or oven. For the microwave, place pieces in a microwave-safe dish, cover with the juices and heat at intervals until warmed through. In the oven, place the pot roast in a pot, adding a bit of liquid to prevent dryness, and warm at a low temperature. Ensure the pot roast reaches a safe internal temperature before serving.

Pot Roast Recipe

Create a delightful family dinner with this easy Pot Roast Recipe, offering step-by-step guidance to achieve a tender and flavorful roast.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 25 minutes minutes

Servings: 8 Servings

Calories: 444kcal

Author: Aimee Mars

Equipment

• ▢
  Large Dutch Oven

Ingredients

• ▢ 1 tablespoon Oil
• ▢ 3 – 4 lb Chuck Roast
• ▢ 1 large Onion chopped
• ▢ 4 large Carrots cut into 2" pieces
• ▢ 2 cups Beef Broth
• ▢ 1 cup Dry Red Wine
• ▢ 2 tablespoons Tomato Paste
• ▢ 4 Garlic Cloves minced
• ▢ 1/2 teaspoon Dried Rosemary
• ▢ 1/2 teaspoon Dried Thyme
• ▢ 1 Bay Leaf
• ▢ 1½ lbs Baby Potatoes

Instructions

• Season the meat. Preheat the oven to 300º F and season the meat with Pot Roast Seasoning or a mixture of salt and pepper, making sure to coat the entire roast.
• Brown the meat. Begin by heating 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Sear the roast on both sides until beautifully browned, approximately 4 minutes per side, adding additional oil as necessary.
• Arrange the stew and bring to a simmer. Place onions and carrots around the roast. Mix the broth, tomato paste, wine, garlic, rosemary, and thyme in a measuring cup. Gently pour the mixture over the roast and include a bay leaf. Gradually bring the mixture to a simmer on the stovetop over medium-high heat. Once the broth reaches a simmer, cover the pot and transfer it to the oven, allowing it to bake for 2 hours.
• Add the potatoes. Add potatoes to the ensemble and bake for an additional 2 hours (for a 4lb roast) or until both the roast and potatoes are tender, easily pierced with a fork.
• Shred the meat. Remove the bay leaf. delicately shred the beef into sizable pieces using a fork or slice it into thick portions. Serve, preferably over mashed potatoes, with the delectable juices.

Notes

How Long to Cook a Pot Roast:

• • A 3lb roast needs around 3-3.5 hrs

• • A 4lb roast needs around 3.5-4 hrs

• • A 5lb roast needs around 4.5-5 hrs

Storage and Re-Heating Instructions:

• Leftovers: To store pot roast, allow it to cool to room temperature, then refrigerate it in an airtight container. Alternatively, you can freeze it for longer storage.
• Re-heating: To reheat pot roast, use a microwave or oven. For the microwave, place pieces in a microwave-safe dish, cover with the juices and heat at intervals until warmed through. In the oven, place the pot roast in a pot, adding a bit of liquid to prevent dryness, and warm at a low temperature. Ensure the pot roast reaches a safe internal temperature before serving.

Nutrition

Serving: 1g | Calories: 444kcal | Carbohydrates: 22g | Protein: 36g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 424mg | Potassium: 1145mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6103IU | Vitamin C: 22mg | Calcium: 64mg | Iron: 5mg

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