The Classic Pot Roast is a cozy meal in one pan. A beef roast is slowly cooked with potatoes and carrots in a red wine spiked sauce. This dinner recipe is packed with flavor and is simple to prepare!
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Classic Pot Roast
Last week I shared an article about the Perfect Weeknight Roast Chicken, a recipe and method I deem necessary for all home cooks to learn. Another that fits these same requirements? A Classic Pot Roast!
Pot Roast is total cool weather comfort food. It’s the perfect thing to make on a cold day, slowly simmering away in the oven, filling your home with a delicious aroma. Tender potatoes, carrots, and onions are traditional accompaniments, offering texture and interest to the dish. Read on to learn how to make the Perfect Pot Roast!
How To Make Pot Roast
- Anytime you’re roasting a large piece of meat (i.e. a roast), it’s critical to sear it first. This adds flavor by caramelizing the natural sugars in the meat, resulting in a golden brown exterior that intensifies the flavor of the dish.
- Saute aromatics.After removing the roast from the pan, add onions, garlic, and celery, sautéing until fragrant.
- Add broth, wine, and fresh herbs and return the roast to the pan.
- Bake at 300 degrees for 2 hours, which will fill your house with the most incredible aroma.
- Add sliced carrots and potatoes, returning the pan to the oven for an additional hour to continue cooking.
Different Ways to Cook Pot Roast
While the oven method works great, it’s understandable if a 3 hour cook time intimidates you (or you simply don’t have the time to monitor a dish cooking).
You can alternatively cook this dish in the slow cooker, following the below instructions:
- Follow the same instructions to sear the roast as you would if you were cooking it in the oven.
- Add all the ingredients to your slow cooker, including the carrots and potatoes.
- Cook on low heat for 6-8 hours until roast, potatoes, and carrots are fork tender.
That’s it! The lower heat means the potatoes and carrots won’t cook as quickly, which is why you’ll add them at the same time as everything else.
Tools To Make Pot Roast
Having a large Dutch Oven comes in handy when making Classic Pot Roast. You can cook everything in the same pot, and transfer it directly to the oven. I use my Dutch oven for all sorts of recipes like chili, soups, and pasta: it does it all!
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Classic Pot Roast
Ingredients
- 5 lb chuck roast Trimmed of visible fat
- Salt and pepper
- Canola oil
- 3 small onions, peeled and quartered
- 5 cloves garlic, minced
- 1 stalk celery, sliced
- 16 oz mushrooms
- 2 cups beef broth
- 1 cup dry red wine
- 1 bay leaf
- 5 sprigs thyme
- 1 sprig rosemary
- 1 lb baby potatoes, scrubbed and halved if larger than bite size
- 2 large carrots, peeled and sliced in 1/2 inch pieces cut on a diagonal
Instructions
- Preheat oven to 300 degrees.
- Season the roast with salt and pepper. I suggest 1-2 teaspoons of salt and about 10 grinds from a pepper mill.
- Add a few swirls of canola oil to a large dutch oven pan set over medium heat. You want enough to coat the bottom of the pan so the roast sears nicely. Add the seasoned chuck roast, searing on all sides until golden brown.
- Once seared turn the heat off. Add onions, garlic, celery, mushrooms, beef broth, and red wine to the pan. Use kitchen twine to tie your rosemary and thyme together, add to the pot along with the bay leaf. Place the lid on the dutch oven and bake for 2 hours.
- Remove from oven and add potatoes and carrots. Top with the lid and return to the oven for an additional 1 hour. The roast should be tender and falling apart, and your potatoes and carrots should fork tender.
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