Ultimate Pot Roast Recipe
User Reviews
5
570 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
8 hrs
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Total Time
8 hrs 25 mins
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Servings
8 servings
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Calories
495 kcal
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Course
Main Course
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Cuisine
American
Ultimate Pot Roast Recipe
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The Ultimate Pot Roast Recipe features a well-seasoned beef chuck roast cooked slowly with vegetables, red wine, and beef broth until fork tender. A dry rub of paprika, herbs, garlic powder, and salt enhances the beef's flavor, while bacon adds savory richness. The roast is seared first, then braised covered in the oven for several hours, developing deep flavor and tender texture.
Description
This pot roast recipe uses a 4-pound beef chuck roast combined with a dry rub of paprika, garlic powder, salt, and a mix of herbs like rosemary, thyme, oregano, basil, and parsley. The seasoned beef is seared in oil and then braised in a mixture of beef broth, red wine, tomato paste, onions, garlic, celery, and carrots. Bacon strips are added on top before slow cooking at 325°F for 3.5 to 4 hours until tender.
The long cooking time breaks down connective tissue, resulting in a tender roast that easily pulls apart. The combination of aromatics, tomato paste, and wine creates a rich braising liquid that flavors the meat and vegetables. The added bacon contributes smoky depth.
Once cooked, the roast can be served with the pan gravy made by thickening the braising liquid with flour and butter. This dish fits well as a hearty main course paired with mashed potatoes or root vegetables.
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Ingredients
- 4 pound beef chuck roast depending on how lean you prefer it, or bottom round or brisket
- 2 tablespoons neutral cooking oil I like to use avocado oil for its high smoke point, generic cooking oil
- 2 carrot cut into 1-2 inch pieces (can also use baby carrots
- 2 celery ribs cut into 1-2 inch pieces
- 1 yellow onion , diced
- 2 cloves garlic , minced
- 1/2 cup red wine recommended but can substitute more beef broth, dry
- 2 1/2 cups beef broth
- 2 tablespoons tomato paste
- 3/4 teaspoon salt
- 2 bay leaf
- 2 Bacon cut in half, strips
- For the Dry Rub:
- 2 tablespoons paprika sweet
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper freshly ground
- 1/4 teaspoon rosemary
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/4 teaspoon parsley
- For the gravy:
- 5 tablespoons all-purpose flour GF use 2 tablespoons corntarch dissolved in 1/2 cup beef broth, mixed into a slurry with 1/2 cup beef broth
- 2 tablespoons butter
Instructions
- Combine all the ingredients for the dry rub together in a bowl. Rub down the roast on all sides with the dry rub. Heat the oil in a Dutch oven or other oven-safe heavy pot over high heat and generously sear the beef on all sides. Transfer the roast to a plate.
- Add the onions and cook for about 10 minutes or until starting to brown. Add the garlic and cook for another minute. Add the celery and carrots and cook for 5-7 minutes. Add the wine, bring it to a boil, and deglaze the pan by scraping up any bits stuck to the bottom. Add the tomato paste, beef broth, and salt and stir to combine.Return the roast to the Dutch oven, add the bay leaves and lay the bacon on top of the roast (alternatively you can dice and fry the bacon first if you prefer). Return the mixture to a boil and place the lid on the pot. Place the Dutch oven on a rack in the lower third of the oven and cook the roast at 325 F / 160 C for about 3 1/2 to 4 hours or until the beef is fork tender. If it isn't fork tender continue cooking. If using a thermometer the internal temperature should be between 200-210 F / 93-99 C. Discard the bay leaves.
- To Make the Gravy: Carefully pour the liquid from the Dutch oven into a medium saucepan. Bring to a boil, whisk in the gravy slurry and continue whisking until the gravy is thickened. Whisk in the butter until melted and incorporated. Season with salt and pepper.
- Place the pot roast on a serving platter and spoon the vegetables around it. Pour a little gravy over it and serve with gravy on the side along with potatoes and/or your choice of sides.
- Slow Cooker Pot Roast Method: After searing the beef, place it in a slow cooker. Follow the instructions to cook the veggies, deglaze with wine, add the broth, tomato paste and seasonings and seasonings, and then pour the mixture over the beef in the slow cooker, positioning the veggies around the sides, adding the bay leaves and laying the bacon on top of the roast (alternatively dice and fry the bacon first). Cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Carefully pour the liquid from the slow cooker into a medium saucepan. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Whisk in the butter until melted and incorporated. Season with salt and pepper. Serve the gravy with the pot roast and veggies and potatoes or sides of your choice.
Nutrition Information
Show Details
Serving
0.5pounds
Calories
495kcal
(25%)
Carbohydrates
8g
(3%)
Protein
64g
(128%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Cholesterol
180mg
(60%)
Sodium
1092mg
(46%)
Potassium
690mg
(15%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
970IU
(19%)
Vitamin C
2.5mg
(3%)
Calcium
32mg
(3%)
Iron
6.3mg
(35%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Serving | 0.5pounds | |
| Calories | 495kcal | 25% |
| Carbohydrates | 8g | 3% |
| Protein | 64g | 128% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 180mg | 60% |
| Sodium | 1092mg | 46% |
| Potassium | 690mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 970IU | 19% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 6.3mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
570 reviews
Excellent
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