The Best Classic Pot Roast Recipe

What is Pot Roast?

Pot roast is a savory, slow-cooked beef dish that is made by braising a cut of beef that would be otherwise tough, such as a chuck roast or round. Cooking low and slow allows the collagen and connective-tissue to break down and create a tender bite that’s perfect for cooler weather.

What Meat Should I Use For Pot Roast?

The most common cut of meat to use for pot roast is chuck also known as the shoulder. It’s a go to because it’s pretty forgiving and has a great balance of fat to meat. This also means that it can withstand a long cook time and produce a lot of flavor in the cooking without become mealy or mushy. With the cost of beef rising, you can also look at other cuts, such as round or brisket. Each of these requires a little nuance, so be sure to check out the tips below for the best technique for each cut of meat.

TIPS FOR MAKING POT ROAST

Choose chuck roast if you can. It has the marbling and connective tissue that break down into tender, fall-apart meat. Leaner cuts like round tend to dry out with longer cooking, so be sure to add additional liquid and fat for those cuts.

Don’t skip the sear. Pat the roast completely dry, season generously and brown in a heavy bottomed pan on all sides. The crust builds deep, savory flavor in the meat and gravy.

Deglaze the pot. After searing and sauteing your veggies, pour in your wine (if using) or stock and scrape all of the brown bits in the bottom of your pan. This is FLAVOR, don’t leave it behind!

Low, slow, and rest. Cook your pot roast covered between 325 and 350 for a couple of hours or in a crock pot for 6-8 hours. This allows the meat to break down slowly, creating a tender bite without drying it out. Then, let the meat rest for at least 10 mins before shredding so the juices flow back into the meat.

Switch Up Those Pot Roast Flavors!

Don’t get stuck in a rut with the same pot roast recipe that you throw it to the side. Once you master the classic, try my recipes for Green Curry Pot Roast or Mississippi Pot Roast. Two recipes that elevate the flavor profile and keep the classic in rotation without boredom!

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The Best Classic Pot Roast Recipe

Nik Manning

Tender, juicy pot roast braised low and slow with a savory gravy. A comforting classic with tips for perfect results every time!

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Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Course Main Course

Cuisine American, Southern

Servings 6

Ingredients

  

• 3-5 lb chuck roast or steaks
• Kosher salt 1 tsp/lb of beef
• 2 tsp Black pepper
• 2 tsp Smoked paprika
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Dried Thyme
• 1 tsp Italian seasoning
• 1 onion sliced
• 4 large cloves garlic chopped
• 5 oz baby carrots about 10, or 3 large chopped
• 1 cup red wine
• 2 tbsp soy sauce or Worcestershire sauce
• 2 tbsp tomato paste
• 4 cups water
• 2 Knorr beef bouillon cubes
• 2-3 tbsp flour
• Bundle of thyme and bay leaf optional

Instructions

 

• Season beef on all sides with all seasonings, reserving the fresh thyme and bayleaf for later.
• Heat a dutch oven over medium-high, add 2 tbsp of grapeseed oil. Once it starts to shimmer, add seasoned beef and sear on all sides to form a brown crust. Remove from pan and set aside.
• Saute onions in the juices of the seared meat, only adding oil if needed until just softened, about 5 mins. Add garlic and tomato paste and cook an additional 3 mins.
• To the pan, add wine, soy sauce and balsamic vinegar. Allow to reduce by half, scraping the brown bits from the bottom of the pan.
• Crumble bouillon cubes into the pan and add water. Lightly flour each side of the chuck roast and return to the pot and add baby carrots. Top with bay leaf and thyme bundle and place lid on top, leaving it slightly cracked to allow sauce to reduce as it cooks.
• Cook for 3-4 hours flipping the beef half way through the cook. Or until desired tenderness is achieved.
• Sauce will reduce down to a rich gravy. If a thicker gravy is desired, add a cornstarch slurry to the juice and cook on stove top until thickened.
• Allow meat to cool for 10-15 mins before pulling apart. Serve over mashed potatoes or polenta and Enjoy!

Keyword comfort food, one pan, one pot, pot roast