I don’t know what it is about colder temperatures that says a homestyle Pot Roast is a must! It’s just such a hearty, comforting dinner at the end of a long day and the whole family loves it! This roast is just stick-to-your-ribs kind of good. Plus I love that this meal always reminds me of home.
My mom made roast for dinner almost every single Sunday. She didn’t usually toss the potatoes and carrots in with the roast, instead she’s do roast with mashed potatoes and gravy (which I also absolutely love) but I’ve always loved how this is a one pot meal.
It’s much easier to prepare than doing a roast, mashed potatoes, gravy and a veggie separate, plus there’s far less to clean up. You just need a knife, a cutting board and one pot. You don’t even need measuring cups and spoons with this one.
How To Cook A Great Pot Roast
First and foremost picking the right cut of meat is important. A chuck roast roast is a great option here because it has some good marbling which will slowly break down as it cooks which will tenderize the beef, while also adding flavor.
Next be sure to brown the roast before cooking in the oven. This will add a lot of the rich flavor here.
Then cook the roast low and slow. If you cook it too high and too quick it will be tough. My mom would even cook a roast at 225 if she had enough time.
Another key here is to wait to add the veggies, otherwise they’ll be too soft by the time the roast is finished.
Also, another great cooking option for this pot roast recipe is to throw it in the slow cooker (after you’ve browned it) and let it cook for about 7 – 8 hours. When I’m going this route though I like to add the potatoes whole and cook the carrots separately.
The red wine in this recipe is totally optional and definitely not a must. The roast still has plenty of flavor without it from the browning, the garlic and onions and the fresh herbs. Just look for a roast that has some marbling (of fat) because that will also offer a more tender end result.
I’m all about easy dinners and this one definitely makes the cut. Plus it’s a meal my whole family loves, especially my meat loving husband!
A classic pot roast recipe is something we should all know how to make (unless your vegetarian of course), it’s just one of those timeless dinners everyone can agree on. And when you serve up a dinner this delicious you’ll feel like a pro in the kitchen, and no one needs to know what a breeze it was to make.
Other Great Hearty Recipes:
- Slow Cooker Pot Roast with Potatoes (A One Pot Hassle Free Meal)
- Garlic Herb Roasted Potatoes Carrots and Green Beans
- Roasted Chicken and Veggies with Garlic Herb Vinaigrette
- Sheet Pan Chicken Sweet Potatoes and Brussels Sprouts with Bacon and Balsamic Glaze
Pot Roast with Potatoes and Carrots
A stick-to-your-ribs hearty and oh so satisfying meal the whole family will enjoy! A classic recipe that will remind you of home. Easy to throw together and packed with flavor, it's just one of those must-have recipes.
- 1 (3 lb) boneless chuck roast
- 2 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 large yellow onion , coarsely chopped
- 3 cloves garlic , minced
- 1 (14.5 oz) can beef broth
- 3/4 cup dry red wine (optional)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 lbs yukon gold potatoes , cleaned then diced into 1 1/2 inch pieces
- 6 medium carrots , peeled and chopped into 1 1/2-inch pieces
Preheat oven to 275 degrees. Heat olive oil in a large dutch oven over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides, about 2 minutes per side. Remove roast to cutting board (or plate), add onions to pan and saute until they begin to brown, about 4 - 5 minutes, adding in garlic during last minute. Return roast to pan, pour beef broth and optional red wine over roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
Remove from oven, add carrots and potatoes to pot and season with salt and pepper. Return to oven and cook 1 - 1 1/2 hours longer until roast and veggies are tender. Remove roast and shred or cut into large pieces, while removing fat, then return to pot. Remove bay leaf and herb sprigs. Serve warm.
Recipe source: adapted from Cooking Light