Easy Pot Roast Recipe
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Cooking flavorful, well-marbled chuck roast (I used home-raised wagyu beef) low and slow in a dutch oven yields melt-in-your-mouth tender and unbelievably flavorful pot roast! Easy pot roast recipe for the BEST one pot meal!
Calendar says it’s spring, but weather screams “winter”!
Yeah, everything is still covered with snow around here, and more coming later this week. So forget the spring vegetables for now, and let’s have some serious comfort food!!
Raise your hand if you love pot roast. And even if you’re just meh about it, listen up.
We’re having the most delicious, melt-in-your-mouth tender beef roast, cooked in rich sauce (red wine is not necessary!) along with potatoes and carrots. Yes, the best one pot comfort meal of your dreams!
Ok, first things first, let’s talk about the meat…
What is the best cut for pot roast?
- Chuck roast is the best cut for flavorful tender pot roast, because this cut of beef has the most marbling. Now, I’m using a special kind of meat here. My husband has been raising a few head of wagyu cattle for the last couple of years, and this year we got to try it! But wait, what’s wagyu beef? It’s a Japanese beef cattle breed, aka American-style Kobe beef, praised for its unbelievably high marbling! (See that picture below? Amazing, right?) Marbling = flavor. More marbling yields more flavor, and I had witnessed that with this Wagyu pot roast, the best one I had to date! Anyway, choose a nice chuck roast for your next pot roast, either bone-in or boneless, and you won’t be disappointed.
The first step to a perfect pot roast is searing the meat in a very hot dutch oven. And you’d want to reach for vegetable, or canola oil for this step, because we need oil with high smoke point. This includes grapeseed and avocado oils too. If the pot is properly heated, it’ll take about 2 minutes per side to reach perfectly browned sear.
And all the brown bits in the bottom of the pan is our first building block of flavors! We’ll add vegetables, tomato paste, a little bit of flour to thicken the gravy, and beef broth to deglaze the pan. At this point, your kitchen will smell amazing, and you’d want to dive right in. But, you’re still 3+ hours away from eating. Trust me, it’s worth the wait though!
What’s the best potato for pot roast?
- I love using baby potatoes, or red potatoes with skin and all. Cut them into fairly large chunks, so they don’t cook fast. Remember, we’re cooking everything low and slow? If you cut the potatoes too small, they’ll turn into mush.
And after about 3 hours in the oven, your pot roast will look something like this. Drooling yet?
To serve the pot roast, you can either shred the meat with 2 forks, or slice it against the grain. Bonus: you’ll get plenty of rich gravy to pass around. Mmm, good stuff! Have a good loaf of rustic bread to soak up all the gravy!
Hope you can squeeze in this classic comfort food before hot summer days knock on the door. It sure doesn’t feel like it’ll be happening soon.
Easy Pot Roast Recipe
- 3- 3 ½ lbs chuck roast
- 1 tablespoon coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 lb small red potatoes skin on, cut into large chucks
- 4-6 medium carrots peeled and cut into chunks
- 4-6 garlic cloves halved
- 2 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 2 cups 480ml beef stock
- 2 tablespoons Worcestershire sauce
- Preheat oven to 300°F (150°C).
- Salt and pepper the roast on all sides.
- Heat oil in a Dutch oven over medium-high heat.
- Sear the meat for about 2 minutes on all sides until nicely browned. Transfer it onto a plate.
- Add potatoes, carrots and garlic to the pot, stirring over medium heat.
- Stir in flour and then tomato paste. Mix until the flour and tomato paste is evenly distributed.
- Add stock and Worcestershire sauce. Deglaze the pan, scraping browned bits from bottom of the pot.
- Add the roast in the middle of the pot, pushing the vegetables to the side around the roast. Cover and place it in oven.
- Roast for 3 hours, or until completely tender.
- To serve, slice the roast against the grain, or shred using 2 forks. Serve with vegetables and gravy on the side.