Pot Roast Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
6
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Calories
425 kcal
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Course
Main Course
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Cuisine
American
Pot Roast Recipe
Description
Starting with searing the roast in olive oil creates a browned crust that adds depth to the dish. The pot roast is then transferred back to the Dutch oven with beef stock or red wine if used, Worcestershire sauce, and a seasoning mix. Vegetables cut into bite-sized pieces along with fresh thyme and rosemary sprigs are added to cook alongside the meat.
The roast cooks covered in the oven at 350º F slowly until it becomes fork tender and reaches an internal temperature around 202º F, taking about 1 to 1 1/2 hours per pound depending on roast size. The slow cooking breaks down connective tissues, resulting in a juicy, tender final product with infused herb and vegetable flavors.
Pot roast is typically served with the cooked vegetables and pan juices. The gravy, made by thickening cooked-down drippings with a cornstarch slurry, adds richness to the plate. Leftovers store well in the refrigerator for several days and freeze easily for up to 3 months, making it a practical meal prep option.
Freezing cooked pot roast before cooking is also possible; simply thaw fully and cook according to timing recommendations based on roast weight. The recipe accommodates the inclusion of red wine as well, substituting half of the broth for wine to deepen flavor.
Ingredients
- olive oil
- 1 (3-5) pound boneless roast beef brisket, chuck roast, or round roast
- 3 cups beef stock divided, or beef broth
- 3 tablespoons Worcestershire sauce or coconut aminos
- 2 teaspoons seasoning mix Stone House brand
- 1 pound potato cut into bite-sized pieces, red
- 2 medium onion cut into wedges
- 1 pound carrot cut into 1 1/2 inch slices
- 4 talks celery cut into 1 1/2 inch slices
- 3 prigs thyme fresh
- 1 prig rosemary fresh
Pot Roast Gravy (Optional)
- 1 tablespoon cornstarch
- 1 tablespoon water cold
- 1 cup meat drippings or beef broth
Instructions
- Prep. Preheat oven to 350º F.
- Sear roast. Drizzle olive oil into the bottom of a heavy Dutch oven over medium heat. Add roast and sear on all sides, about 3 minutes per side. Carefully remove the pot roast from the Dutch oven using tongs and place onto a large platter or a rimmed baking sheet. Optional: Deglaze the pan by pouring 1 cup of beef broth or red wine into the Dutch oven. Using a wooden spoon, scrape up all of the cooked bits on the bottom of the pan. Add the beef, and any juices, back into the Dutch oven.
- Add vegetables and seasonings. Add in the beef broth or red wine (if didn't deglaze the pan), Worcestershire sauce, Stone House Seasoning, the vegetables, and herbs.
- Cook the pot roast. Cover and place in the oven until the roast is fork tender and easily pulls apart with two forks. Plan 1 to 1 1/2 hours per pound. Check for an internal temperature of 202º F when checked with an internal thermometer. If the meat doesn't easily pull apart, it needs to cook longer.
Slow Cooker Classic Pot Roast
- If the slow cooker doesn't have an in-pot browning method (see your slow cooker's instructions), follow instructions above for searing the roast. Then, transfer the seared pot roast to the insert of a slow cooker. Deglaze the pan as instructed above and pour into the slow cooker along with the remaining beef broth and/ or red wine, Worcestershire sauce, Stone House Seasoning, the vegetables and the herbs. Cook on the low setting for 6-8 hours, depending on your slow cooker.
Instant Pot Classic Pot Roast
- Set your Instant Pot to the Saute function. Drizzle olive oil into the Instant Pot insert pot. Add your roast and sear on all sides until browned, about 3 minutes per side. Carefully remove the roast from the Instant Pot using tongs and place onto a large platter or a rimmed baking sheet.
- Deglaze the pot by pouring 1 cup of beef broth or red wine into the pot. Using a wooden spoon, scrape up all of the cooked bits on the bottom of the pan. Add the beef, and any juices, back into the pot. Add the remainder of the beef broth and/ or red wine to the pot. Add in the Worcestershire sauce, Stone House Seasoning, the vegetables, and herbs.
- Seal the Instant Pot and cook on High pressure for 60 minutes. Then, allow the pressure to release naturally for 20 minutes. Carefully release any additional pressure using the quick release method. Remove the lid and serve.
Pot Roast Gravy (Optional)
- Whisk together cornstarch and cold water until smooth to make a slurry. Add pan drippings or beef broth to a saucepan over medium heat. Slowly whisk the slurry into the simmering drippings until smooth and thickened. Remove from the heat and serve with the pot roast.
Notes
- When including red wine, use equal parts wine and beef broth and adjust cooking time based on roast size.
- Allow cooked pot roast to cool before storing it airtight in the refrigerator for up to 4 days.
- Pot roast can be cooked ahead, cooled, and reheated before serving.
- Freeze cooked and cooled pot roast in portioned containers for up to 3 months; thaw in refrigerator overnight before reheating.
- You can also freeze the uncooked roast with all ingredients except fresh herbs for up to 3 months; thaw completely before cooking.
- Estimated cooking times: 3-3.5 hours for 3-pound roast, 4-4.5 hours for 4-pound roast, and 5-5.5 hours for 5-pound roast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 425kcal | 21% |
| Carbohydrates | 19g | 6% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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