Pot Roast Recipe

5 from 1 vote

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

Prep Time25

Cook Time4

Total Time4 25

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 444kcal

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.

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.