Pot Roast Recipe

Classic Pot Roast

This Classic Pot Roast includes all the crave-worthy elements that make pot roast a family favorite, including melt-in-your-mouth meat, potatoes, carrots, and a rich, warming broth. Cook it in the oven, Instant Pot, or slow cooker!

Prep: 5min

Total: 205min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 640 kcal, Carbohydrate 39 g, Protein 49 g, Fat 31 g, Saturated Fat 12 g, Trans Fat 2 g, Cholesterol 156 mg, Sodium 566 mg, Fiber 6 g, Sugar 6 g, unSaturated Fat 20 g, servingSize 1 serving

Ingredients:

• 3 lb chuck roast, shoulder cut
• table salt and black pepper, (to taste)
• 2 tbsp olive oil
• 1 onion, (chopped)
• 3 cloves garlic, (minced or pressed)
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour, GF flour, cassava flour* ((see note of GF and Whole30))
• 1/2 cup red wine
• 2 cups beef broth
• 2 lb small yellow potatoes
• 1 lb carrots, (chunks)
• 2 bay leaves
• fresh parsley or cilantro
• fresh thyme

Instruction:

1. Start by seasoning the beef well, on all sides with salt and pepper.
2. In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate.
3. To the grease left in the pot, add in onions and garlic and saute until onions are translucent (about 2-3 minutes). Then stir in the tomato paste, then flour. At this point the flour will absorb all the oil/ moisture. Add the wine, stir and allow the wine to reduce (1-2 minutes). Add beef broth, a few sprigs of fresh thyme and bay leaves.
4. Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 1/2 to 3 hours.
5. When done, garnish with fresh parsley or cilantro and serve.

Perfect Pot Roast

With more than 1,000 5-star reviews, Ree Drummond’s Perfect Pot Roast recipe from Food Network is sure to be a success at dinnertime. After a quick sear, this hearty roast cooks low and slow in the oven, making it a hands-off hit.

Prep: 0 15min0

Total: 0 4h30min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 531, Fat 21g, Saturated Fat 7g, Carbohydrate 15g, Fiber 4g, Sugar 6g, Protein 64g, Cholesterol 182mg, Sodium 1361mg

Ingredients:

• Salt and freshly ground black pepper
• One 3- to 5-pound chuck roast
• 2 or 3 tablespoons olive oil
• 2 whole onions, peeled and halved
• 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
• 1 cup red wine, optional
• 3 cups beef broth
• 2 or 3 sprigs fresh rosemary
• 2 or 3 sprigs fresh thyme

Instruction:

1. Preheat the oven to 275 degrees F.
2. Generously salt and pepper the chuck roast.
3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
5. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
7. Add in the onions and the carrots, along with the fresh herbs.
8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.

Perfect Pot Roast

This Pot Roast is perfectly seasoned and served with tender vegetables!

Prep: 25min

Total: 275min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 579 kcal, Carbohydrate 22 g, Protein 47 g, Fat 31 g, Saturated Fat 12 g, Cholesterol 156 mg, Sodium 377 mg, Fiber 3 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 tablespoon olive oil
• 3-4 pounds chuck roast (or rump roast)
• 1 large onion (chopped, or two small onions)
• 4 carrots (cut into 2″ pieces)
• 2 stalks celery (cut into 1 ½” pieces)
• 1 pound baby potatoes
• 2 cups beef broth (or as needed)
• 1 cup red wine
• 4 cloves garlic (coarsely chopped)
• ½ teaspoon rosemary
• ½ teaspoon thyme
• 1 bay leaf

Instruction:

1. Preheat oven to 300°F.
2. Season roast with salt and pepper.
3. In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
4. Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
5. Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours.
6. Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender.
7. Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices (or make gravy below if desired).

How to Make the BEST Pot Roast EVER!

FAQ

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Should pot roast be covered in liquid?