October 12, 2023Review Recipe
Table of Contents
Tender beef coupled with hearty vegetables, all topped with flavorful fresh herbs and seasonings, this mouthwatering classic pot roast recipe will be one you’ll return to over and over. The slow cooking time produces the most tender roast and perfectly cooked potatoes and veggies.
Beef Pot Roast Ingredients
- 1 teaspoon of sea salt
- 1 teaspoon of pepper
- ½ cup of all-purpose flour
- 2 to 3 pound boneless beef chuck roast
- 2 tablespoons of canola or olive oil
- 1 large onion, cut into large chunks
- 3 medium carrots, cut into large chunks
- 2 pounds of yellow or baby potatoes, cut into large chunks
- 2½ cups of beef broth
- 1 sprig of rosemary
- Fresh parsley for garnish
Substitutions and Additions for Pot Roast in Oven
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 six ounces of mushrooms, or more/less as desired, keeping in mind it will affect the overall flavor.
Best Cut of Meat for Pot Roast: When choosing the best cut of meat for this easy recipe, you’ll want fattier, tough cuts of meat like a shoulder chuck, rump roast, brisket, or oxtail. Try to avoid leaner cuts of meat.
VEGETABLES: The veggies you use in this beef pot roast recipe is completely customizable.
While onions, carrots, and potatoes are the traditional choice you can change it up if you wish.
CARROTS: Full-size or baby carrots would both work well in this classic recipe.
RED WINE: Some pot roast recipes call for red wine to be added. This is entirely optional but if you would like, you can replace up to one cup of beef broth with red wine.
How to cook a Pot Roast in the Oven
STEP ONE: Preheat oven to 300°F.
OUR RECIPE DEVELOPER SAYS
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 an oven-safe large Dutch oven or large stockpot on the stove top. Brown roast on all sides, about five minutes.
STEP FIVE: Remove meat from the pot and set it aside.
STEP SIX: Add additional oil to the bottom of the pot if needed.
Add onion and carrots to the pot and saute for three to five minutes, or just until onions begin to soften and caramelize around the edges. Remove from heat.
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 and place in the oven.
How long to cook Pot Roast in Oven
STEP NINE: Cook for about three hours or until meat falls apart easily when pulled with a fork. Serve hot!
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 cold 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.
What to serve with Pot Roast
How to store Beef Pot Roast
IN THE FRIDGE: In a sealed container, this good pot roast can be stored for up to four days in the fridge.
Can you freeze Pot Roast?
This tender pot roast dish can also be frozen in a sealed container for up to three months.
What to do with Leftover Pot Roast
Shred or slice the leftover pot roast and use it as a filling for sandwiches. You can add some cheese, sautéed onions, and your favorite condiments for extra flavor. You could also turn your leftover pot roast into a stew by adding broth, vegetables, and seasonings. Let it simmer until the flavors meld together, creating a comforting one-pot meal.
Why this is the Best Pot Roast Recipe
This perfectly seasoned pot roast recipe makes fall-apart tender meat that melts in your mouth. It will be an instant family favorite. Classic roasted veggies, flavorful gravy and beef will be reminiscent of Sunday dinner with this simple yet impressive recipe!
Best Pot Roast Recipe FAQs
While carrots, potatoes, and onions are classic choices, you can also pick other vegetables to add to your pot roast.
Choose veggies that are hearty enough not to become too soft during the long cooking time. Try chunks of celery or mushrooms as two popular additions.
Ultimately, whether you cover your pot roast in the oven depends on your preference and the outcome you desire. You can always start by covering it and then uncover it toward the end of cooking if you want to achieve some browning.
There are several factors that will help you achieve moist and tender pot roast. First, make sure you choose the right cut of beef. Second, cook the roast on low heat slowly over a span of a few hours. You should also add enough liquid (such as beef broth, wine, or tomatoes) to partially submerge the roast. You can also add aromatics like onions, garlic, carrots, and herbs for additional flavor. The liquid and aromatics help keep the meat moist during cooking.
There are several pros and cons to whether you cook a pot roast in the oven or slow cooker. The amount of hands-on time, speed of cooking, and how much moisture the roast will retain are all impacted by the cooking method.
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Best Pot Roast Recipe
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ cup all-purpose flour
- 2 to 3 pounds 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 pound yellow or baby potatoes, cut into large chunks
- 2 ½ cups beef broth
- 1 sprig rosemary
- fresh parsley, for garnish
- Preheat oven to 300°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 oven-safe 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 and place in the oven.
- Cook for about 3 hours or until meat falls apart easily when pulled with a fork.
- You’ll want to completely thaw your frozen roast before cooking, as it will not cook properly from frozen or partially frozen.
- 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.
- 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 cold 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.