The Best Pot Roast Recipe
If you are looking for the best pot roast recipe, let me tell you – you just found it! Tender, juicy beef that falls apart with just a touch of the fork and melts in your mouth. It’s the ultimate comfort food that will leave you feeling warm and happy, no matter the weather or day of the week!
Make the easiest pot roast in the oven
We all have those days when we just want to come home and unwind with a hearty, home-cooked meal. I don’t know about you, but there’s nothing more comforting than the aroma of a slow-cooked pot roast filling up your kitchen.
But let’s be honest, sometimes cooking can feel like a chore. That’s why I’m here to share with you the easiest and most delicious beef pot roast recipe that will not only satisfy your cravings for comfort food but also make your life a WHOLE lot easier!
I’ve been making this pot roast for years, and I have to say, it never fails to impress. My family always requests it for special occasions or just for a cozy night in. Growing up, my mom would set it in the oven before church and we’d love to come home to the warm aroma of a homemade lunch.
The key to a perfect pot roast is the cut of beef. You want to choose a well-marbled, boneless chuck roast for maximum flavor and tenderness. And don’t be afraid to ask your butcher for recommendations or trimming cuts.
Trust me, it’s worth it!
My secret weapon: Dutch oven
My other secret to a foolproof and delicious pot roast is using a Dutch oven. It’s a heavy, cast iron pot that distributes heat evenly and retains it for longer periods. This means your meat will cook more evenly and become incredibly tender.
If you don’t have a Dutch oven, don’t worry! You can still make this recipe in a regular oven-safe pot with a lid. Just make sure to keep an eye on the cooking time and adjust accordingly.
Ingredients needed to make Dutch oven pot roast
To achieve that mouth-watering perfection, you will need the following ingredients:
- Beef Pot Roast: When it comes to pot roast, quality matters. You want a cut of meat that is well-marbled with fat and has good marbling. Chuck roast or beef brisket are great options, but I prefer a 3-4-pound shoulder roast.
- Onions: There’s nothing quite like the flavor of caramelized onions in a pot roast. Use a couple of medium-sized onions, preferably sweet ones, and slice them up.
- Garlic Cloves: Garlic adds a punch of flavor to any dish, so don’t be shy about it! You will need about 2-3 cloves, minced or finely chopped.
- Beef Broth: A good pot roast needs a good beef broth. You can use either store-bought or homemade, whichever you prefer. If you don’t have any, you could substitute some veggie broth instead.
- Carrots and Potatoes: These two vegetables are classics when it comes to pot roast. They add both flavor and texture to your dish. You’ll need a pound of each.
- Salt and Pepper: As with any dish, don’t forget to add a bit of salt and pepper to season your pot roast.
Tips for making the oven pot roast
- For extra flavor, sear the meat before cooking it in the Dutch oven. This will lock in the juices and give your pot roast a beautiful caramelized crust.
- Don’t skimp on pot roast seasoning! Be generous with salt and pepper, and don’t forget to add some herbs or spices for extra flavor.
- Let the meat rest before slicing it. This allows the juices to redistribute and keep the meat tender.
- If you want to add some extra richness, you can stir in a tablespoon of butter or sour cream right before serving. This will give your pot roast a creamy and velvety texture.
- Leftovers make great sandwiches or can be used in other recipes like Shepherd’s Pie or Pot Roast Hash. Don’t let any of that deliciousness go to waste!
What to serve with beef pot roast
Dutch oven pot roast is a wholesome meal on its own, but if you want to round out the dinner table, make some delicious side dishes that pair well with it.
The creamy texture of mashed potatoes or a baked sweet potato complements the meatiness of beef pot roast. My kids love it when I make Grandma’s mac and cheese to go with it.
A fresh side salad or some roasted vegetables (this broccoli recipe is on repeat!) can also provide a nice contrast to the richness of the pot roast. And don’t forget about homemade yeast rolls or crusty bread for dipping in the savory gravy!
Tip: Make a batch of fudge brownies and serve them for dessert. They are the perfect treat to end a comforting meal.
Frequently asked questions about the best pot roast recipe
Whenever I share this recipe, I get some of the same questions. Here are the most popular ones that people ask!
If you have a question that isn’t listed here, please leave them in the comments, and I’ll answer them as soon as possible.
Can I use a different cut of beef?
Yes! You can use any well-marbled cut of beef, like chuck roast or brisket. Just make sure it is around 3-4 pounds.
What if I don’t have a Dutch oven?
If you don’t have a Dutch oven, you can use a slow cooker or pressure cooker instead. The cooking times may be slightly different, so make sure to adjust accordingly.
Can I make this pot roast in advance?
Absolutely! In fact, beef pot roast tastes even better the next day. Simply store it in an airtight container in the fridge and reheat it when you’re ready to enjoy it again.
More Grandma-Approved Recipes To Try
If you enjoyed this recipe for a beef pot roast, take a look at some of these other yummy recipes:
- Classic Beef Chili
- Stuffed Italian Chicken Roll-Ups
- Homemade Lasagna Recipe
- Beef Enchilada Recipe With Cheese
- The Best Chicken Pot Pie
Perfect Pot Roast Recipe
If you are looking for the best pot roast recipe, let me tell you – you just found it! Tender, juicy beef that falls apart with just a touch of the fork and melts in your mouth. It’s the ultimate comfort food that will leave you feeling warm and happy, no matter the weather or day of the week!
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
Ingredients
- 3–4 pound beef pot roast, preferably shoulder roast
- 2 onions, sliced
- 2–3 tablespoons of minced garlic
- salt
- pepper
- 1 cup beef broth
- 1 pound of golden potatoes
- 1 pound of whole carrots, trimmed and peeled
Instructions
- Preheat oven to 325 degrees
- Place half of the sliced onions on the bottom of an oven-safe pot
- Trim the extra fat off the outside of the roast
- Sprinkle salt and pepper all over the roast, then cover the roast with minced garlic
- Place the roast on top of the onions
- Cover the roast with the rest of the onions
- Pour the beef broth into the pan and cover it with a top
- Place in the oven for 1 hour at 325 degrees
- After 1 hour of baking, add the carrots and potatoes to the roast.
- Continue baking for 2 more hours if using a 3-pound roast, or 3 more hours if using a 4-pound roast
- Serve with roasted carrots and potatoes and homemade gravy made from roast juices.
Notes
- For extra flavor, sear the meat before cooking it in the Dutch oven. This will lock in the juices and give your pot roast a beautiful caramelized crust.
- Don’t skimp on pot roast seasoning! Be generous with salt and pepper, and don’t forget to add some herbs or spices for extra flavor.
- Let the meat rest before slicing it. This allows the juices to redistribute and keep the meat tender.
- If you want to add some extra richness, you can stir in a tablespoon of butter or sour cream right before serving. This will give your pot roast a creamy and velvety texture.
- Leftovers make great sandwiches or can be used in other recipes like Shepherd’s Pie or Pot Roast Hash. Don’t let any of that deliciousness go to waste!
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Entree
- Cuisine: American
- Diet: Gluten Free
