Why Make This Recipe
Pot roast is a classic comfort food that brings warmth to any dining table. It’s hearty, filling, and perfect for family gatherings or cozy nights in. The slow-cooked beef becomes tender and flavorful, making every bite a delight. Plus, the veggies cooked alongside soak up all the rich flavors, turning this dish into a satisfying meal.
How to Make Delicious Pot Roast
Ingredients
- 3-4 lbs beef chuck roast
- 4 medium carrots, chopped
- 3-4 medium potatoes, cubed
- 1 large onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tbsp olive oil
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
- 2 tsp dried thyme
- 2 tsp dried rosemary
Directions
- Preheat the oven to 300°F (150°C).
- In a large skillet, heat the olive oil over medium-high heat. Season the beef roast with salt and pepper, then sear it on all sides until browned.
- Place the vegetables (carrots, potatoes, and onion) in a large roasting pan.
- Set the seared roast on top of the vegetables and sprinkle the minced garlic, thyme, and rosemary over it.
- Pour the beef broth and Worcestershire sauce into the roasting pan.
- Cover the pan with a lid or aluminum foil and place it in the preheated oven.
- Cook for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
- Once done, remove from the oven and let it rest for a few minutes before slicing. Serve hot.
How to Serve Delicious Pot Roast
Serve your pot roast hot, with a generous portion of the cooked vegetables. It pairs well with a side of crusty bread or a fresh salad. For extra flavor, drizzle some of the cooking juices over the meat before serving.
How to Store Delicious Pot Roast
If you have leftovers, store them in an airtight container in the refrigerator. The pot roast can last for about 3-4 days. To freeze, wrap it well in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw it in the fridge before reheating.
Tips to Make Delicious Pot Roast
- Sear the meat well for a deep, rich flavor.
- Don’t skip the herbs; they add great taste.
- Cooking low and slow is key to making the meat tender.
- If you want more gravy, add extra beef broth.
Variation
You can add other vegetables like celery or turnips to change things up. Some people like to add red wine to the broth for a different flavor.
FAQs
1. Can I use a different cut of beef?
Yes, you can use other cuts like brisket or round, but cooking times may vary.
2. Can I make pot roast in a slow cooker?
Absolutely! Follow the same steps but cook on low for 8 hours or on high for 4 hours.
3. What if I don’t have beef broth?
You can use water or chicken broth as a substitute, though the flavor will be different.
Pot Roast
Ingredients
Main Ingredients
- 3-4 lbs beef chuck roast Choose a well-marbled cut for tenderness.
- 4 medium carrots, chopped
- 3-4 medium potatoes, cubed Any variety will work but Yukon gold is recommended.
- 1 large onion, quartered
- 4 cloves garlic, minced
- 4 cups beef broth Homemade or store-bought.
- 2 tbsp olive oil For searing the roast.
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
- 2 tsp dried thyme
- 2 tsp dried rosemary
Instructions
Preparation
- Preheat the oven to 300°F (150°C).
- In a large skillet, heat the olive oil over medium-high heat. Season the beef roast with salt and pepper, then sear it on all sides until browned.
- Place the vegetables (carrots, potatoes, and onion) in a large roasting pan.
- Set the seared roast on top of the vegetables and sprinkle the minced garlic, thyme, and rosemary over it.
- Pour the beef broth and Worcestershire sauce into the roasting pan.
- Cover the pan with a lid or aluminum foil and place it in the preheated oven.
Cooking
- Cook for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
- Once done, remove from the oven and let it rest for a few minutes before slicing.
Serving
- Serve your pot roast hot, with a generous portion of the cooked vegetables.
- It pairs well with a side of crusty bread or a fresh salad.
- For extra flavor, drizzle some of the cooking juices over the meat before serving.