This perfect Pot Roast with Potatoes is sensational and melt-in-your-mouth delicious! Its the best recipe you’ll ever try! One pot meal!
If you’ve never never made pot roast before, this is the ultimate recipe for success! Want to make dinner to impress? This recipe will do the job
Its tender, Delicious, and I might even go as far as to use the word elegant, even in its simplicity.
One of the best things about this recipe is that it lasts up to 1 week in the refrigerator or up to 1 month in the freezer.
I served it with the baby potatoes cooked right with the roast, so it absorbed all the incredible flavors as they cooked! As well as the mushrooms and carrots – its a full dinner- done all at once! The whole family was definitely impressed!
Can I cook Pot Roast in a slow cooker or Crock Pot?
Yes. There are 2 ways of cooking Pot Roast. Slow Cooker or Crock Pot and in the oven. If you choose the first option, it will take longer to cook. The time can be double or more.
Your favorite Red wine pairs perfectly with this dinner!
Mashed potatoes are a classic pot roast side dish but you can also serve over pasta if you prefer.
Which cuts of beef are best for Pot Roast?
Cuts of beef which are great for pot roasting: beef brisket (from chest), beef chuck roast (from the shoulders), beef shank (from the legs), top and bottom round (from the rear). These parts are the most active which contain low fat and highly flavorful.
Its cooked slow to ensure tender, flavorful meat!
3 additional tips for cooking Roast Pot
#1 Buy the right cut of meat. Please refer to the above suggestions. Lean beef cuts will result in a tender and melt in the mouth texture.
#2 Brown your roast first. It helps to enhance the flavor of the overall dish.
#3 Deglaze the dutch oven. After browning your roast, deglaze your dutch oven. This process will pull the brown bits and remaining fat off the bottom of the pan which will make the perfect sauce.
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Best Ever Pot Roast with Potatoes
- 3.5 pound chuck roast
- Sea salt
- Black pepper
- 5 tablespoons olive oil
- 4 onions, peeled and quartered
- 8 garlic cloves, peeled
- 2 cups baby carrots, washed
- 2 pounds baby potatoes, washed
- 2 cups red wine
- 2 cups low sodium beef broth
- 2 cups chopped mushrooms, washed
- 4 tablespoons Worcestershire sauce
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 tablespoons honey
- Preheat the oven to 350F.
- Season the meat all over with salt and pepper.
- Heat a large dutch oven with 1 tablespoon olive oil on high heat.
- Sauteé onions, garlic, carrots, potatoes and cook.
- Let cook for about 5 minutes by stirring until veggies are slightly browned.
- Don’t let cook longer than this or they will get too soft. Remove veggies.
- In the dutch oven, add the rest of olive oil, add the meat, brown about 4 - 5 minutes each side. Remove from dutch oven.
- Now pour wine in it to deglaze. Scrap up any brown bits off the bottom. Remove from heat.
- Put the meat back in the dutch oven and pour beef broth all over with worcestershire sauce. Add the mushrooms and the veggies, thyme, rosemary and honey. Liquid must cover meat at least half way. If not add more broth. Adjust salt and pepper.
- Cover dutch oven and place in the oven. Roast for 2 - 2 1/2 hours or until roast is cooked to your liking.