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Juicy and tender beef coupled with hearty vegetables, all topped with deliciously flavorful herbs and seasonings, this mouthwatering pot roast will be one you’ll return to over and over. It can be cooked in a roast pan, dutch oven, or even an oven-safe stockpot, and produces the most tender roast and perfectly cooked potatoes and veggies.
Our Bacon Cheddar Biscuits are a great addition to your pot roast meal. If you’re in the mood for another classic bread, try our Easy Cornbread.
MORE BEEF RECIPES:
Beef Stew | Beef Stroganoff
POT ROAST INGREDIENTS
You will need:
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 to 3 pound boneless beef chuck roast
- 2 tablespoons canola or olive oil
- 1 large onion, cut into large chunks
- 3 medium carrots, cut into large chunks
- 2 pounds yellow or baby potatoes, cut into large chunks
- 2 1/2 cups beef broth
- 1 sprig rosemary
- Fresh parsley for garnish
SUBSTITUTIONS AND ADDITIONS
Celery: Celery makes an excellent addition to the meal, and lends its flavor well to the overall taste of the dish. It’s a healthy addition and tastes great, which is always a bonus! Add 1-inch pieces of celery as desired.
Mushrooms: Another great vegetable addition to the meal are trimmed and halved, or quartered mushrooms. Add 6 ounces of mushrooms, or more/less as desired, keeping in mind it will affect the overall flavor.
HOW TO MAKE THIS POT ROAST RECIPE
STEP ONE: Preheat oven to 300 degrees F.
PRO TIP: You’ll want to completely thaw your frozen roast before cooking, as it will not cook properly from frozen or partially frozen.
STEP TWO: Combine salt, pepper, and flour.
STEP THREE: Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.
STEP FOUR: Heat oil over medium heat in a large Dutch oven or stockpot. Brown roast on all sides, about 5 minutes.
PRO TIP: For this recipe, you’ll want a fattier, tougher cut like a shoulder chuck, rump, brisket, or oxtail. Try to avoid leaner cuts of beef meat.
STEP FIVE: Remove meat from the pot and set it aside.
STEP SIX: Add additional oil if needed. Add onion and carrots to the pot and saute for 3 to 5 minutes, or just until onions begin to soften and caramelize around the edges. Remove from heat.
PRO TIP: Use large chunks of carrot and potatoes. This helps to make sure that the veggies are not mushy by the time the pot roast is fully cooked.
STEP SEVEN: Add the potatoes to the pot. Then, add the meat back into the pot. Place it directly on the veggies.
STEP EIGHT: Pour beef broth over the roast and add a sprig of rosemary on top of the meat. Cover with a lid.
STEP NINE: Cook for about 3 hours or until meat falls apart easily when pulled with a fork. Serve hot!
PRO TIP: For more gravy, add additional beef broth to the pan after cooking. Make a cornstarch slurry by mixing a teaspoon or two of cornstarch with equal parts water and then stir into the liquid in the pot. Simmer on the stovetop for a few minutes if needed to thicken the gravy. However, this makes a pretty good amount of gravy and self-thickens with the flour used to brown the roast.
STORAGE
This tender pot roast will leave you and your family full and satisfied. Since you’ll want to save whatever might be leftover, it’s quite fortunate that this dish keeps well.
IN THE FRIDGE: In a sealed container, this pot roast can be stored for up to 4 days in the fridge.
IN THE FREEZER: This dish can also be frozen in a sealed container for up to 3 months.
This perfectly seasoned pot roast makes tender meat that melts in your mouth. It will be an instant family favorite. Classic roasted veggies and beef will be reminiscent of Sunday dinners with this simple yet impressive recipe!
MORE RECIPES YOU’LL LOVE
Pot Roast
Ingredients
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 cup all-purpose flour
- 2 to 3 lb boneless beef chuck roast
- 2 tbsp canola or olive oil
- 1 large onion cut into large chunks
- 3 medium carrots cut into large chunks
- 2 lb yellow or baby potatoes cut into large chunks
- 2 1/2 cups beef broth
- 1 sprig rosemary
- fresh parsley for garnish
Instructions
- Preheat oven to 300 degrees F.
- Combine salt, pepper, and flour.
- Spread flour in a dish or on a piece of parchment paper and dip roast into the flour mixture to coat it on all sides.
- Heat oil over medium heat in a large Dutch oven or stock pot. Brown roast on all sides, about 5 minutes.
- Remove meat from the pot and set aside.
- Add additional oil if needed. Add onion and carrots to the pot and saute for 3 to 5 minutes, or just until onions begin to soften and caramelize around the edges. Remove from heat.
- Add the potatoes to the pot over the vegetables. Add the meat back into the pot over the other ingredients.
- Pour beef broth and a sprig of rosemary over the meat. Cover with a lid.
- Cook for about 3 hours or until meat falls apart easily when pulled with a fork.
- Serve.
What a hearty and delicious meal!