why make this recipe
This classic pot roast is warm, simple, and filling. The meat becomes very soft and the vegetables taste rich. It is a good meal for family nights or cold days. If you like slow-roasted dinners, you may also like this Garlic Herb Roasted Chicken and Potatoes.
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how to make Classic Pot Roast
Make this pot roast slowly so the meat gets tender and the flavors join. Brown the roast first for better taste, then cook low and slow in the oven with broth and herbs. The vegetables cook in the same pot and soak up the juices. Follow the Ingredients and Directions below.
Ingredients :
- 3-4 lbs chuck roast
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 4 carrots, chopped
- 4 potatoes, quartered
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Directions :
- Preheat the oven to 275°F (135°C).
- Season the chuck roast with salt and pepper.
- In a large Dutch oven, heat the vegetable oil over medium-high heat. Brown the roast on all sides, then remove it from the pot.
- In the same pot, sauté the onions and garlic until soft.
- Add the broth, Worcestershire sauce, thyme, rosemary, bay leaf, carrots, and potatoes.
- Return the roast to the pot, cover, and bring to a simmer.
- Transfer to the oven and cook for 3-4 hours, until the meat is tender.
- Serve hot, garnished with gravy.
how to serve Classic Pot Roast
Slice or shred the roast and spoon the vegetables and gravy over it. Serve with bread, rice, or a simple salad. For a different side, try this Beef Curry with Potatoes recipe to change flavors on another night.
how to store Classic Pot Roast
Cool the roast to room temperature. Put leftovers in an airtight container. Keep in the fridge up to 4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge before reheating.
tips to make Classic Pot Roast
- Brown the roast well for more flavor.
- Use a heavy pot or Dutch oven that holds heat.
- Keep the oven low and cook slowly for tender meat.
- Check liquid level; add a little hot water or broth if it gets low.
- Let the roast rest 10 minutes before cutting.
variation (if any)
- Add red wine with the broth for deeper flavor.
- Use parsnips or turnips with the carrots for a different taste.
- Make it in a slow cooker: brown the meat, then cook on low 8 hours.
introduction
This recipe makes a rich, slow-cooked pot roast. It uses simple ingredients and a slow oven to make the meat fall apart. The carrots and potatoes cook with the roast so they taste full and soft.
FAQs
Q: How do I know when the roast is done?
A: The meat is done when a fork slides in easily and the roast pulls apart.
Q: Can I use a different cut of beef?
A: Yes. Chuck roast is best for this, but brisket or shoulder also work.
Q: Can I make this on the stove top only?
A: Yes. After simmering, keep it on very low heat, covered, for 3-4 hours. Check liquid often.
Q: Do I need to add salt to the vegetables?
A: The broth and meat add flavor, but taste and add salt if needed before serving.
Conclusion
For another take on pot roast and extra tips, see this Classic Pot Roast Recipe – Chef Billy Parisi.
Classic Pot Roast
Ingredients
Method
- Preheat the oven to 275°F (135°C).
- Season the chuck roast with salt and pepper.
- In a large Dutch oven, heat the vegetable oil over medium-high heat. Brown the roast on all sides, then remove it from the pot.
- In the same pot, sauté the onions and garlic until soft.
- Add the broth, Worcestershire sauce, thyme, rosemary, bay leaf, carrots, and potatoes.
- Return the roast to the pot, cover, and bring to a simmer.
- Transfer to the oven and cook for 3-4 hours, until the meat is tender.
- Slice or shred the roast and spoon the vegetables and gravy over it. Serve with bread, rice, or a simple salad.