classic pot roast

Nothing more—and nothing less—than a true blue classic pot roast recipe. It can brighten up a dreary day, sit front and center at the holidays, or simply be a delicious Sunday dinner.

Classic Pot Roast

chuck

tbsp kosher salt

tsp pepper, freshly cracked

Italian seasoning

olive oil

large onion, sliced 1 inch thick

garlic cloves, roughly chopped

tomato paste

brown sugar

beef broth

red wine

carrots,

thyme

lb small potatoes,

parsley

Coat the roast with salt, pepper and Italian seasoning.In a large Dutch oven with a tight-fitting lid, heat the olive oil on the stovetop over medium-high heat

Once hot, add the roast to the pot and brown on all sides

Remove roast from the pot and set aside.Add the onions for 4 minutes until slightly softened, add garlic for 1 minute longer

Deglaze the pan with a little beef broth if the bottom is browning too quickly.Add the tomato paste and brown sugar stir until combined with the onions

Add the beef broth, wine, thyme and roast back to the pot

Simmer on medium until liquid reduces a little about 5 minutes

Cover the pot and place in the oven for 90 minutes.Remove the roast from the oven, add the potatoes and carrots and place back in the oven for 1 more hour

Roast is ready when meat is fall apart tender with pulled with a fork

If it's not quite there continue cooking until results are achieved

**Alternatively you can add the potatoes and carrots to the pot the entire time, but they will likely be very mushy

For firmer veggies, we recommend adding them for the last hour only

Classic Pot Roast is an easy comfort food that is an absolute favorite. A one pot meal made easy in the oven, slow cooker or Instant Pot!

Pot Roast Recipe

(3-5) pound boneless roast beef (chuck

beef stock

Worcestershire sauce (or coconut aminos)

Stone House Seasoning

potatoes

onions

carrots

celery

thyme thyme

rosemary

Preheat oven to 350º F.

Sear roast. Drizzle olive oil into the bottom of a heavy Dutch oven over medium heat. Add roast and sear on all sides, about 3 minutes per side. Carefully remove the pot roast from the Dutch oven using tongs and place onto a large platter or a rimmed baking sheet.

Deglaze the pan by pouring 1 cup of beef broth or red wine into the Dutch oven. Using a wooden spoon, scrape up all of the cooked bits on the bottom of the pan. Add the beef, and any juices, back into the Dutch oven. Add the remainder of the beef broth and/ or red wine to the pot. Add in the Worcestershire sauce, Stone House Seasoning, the vegetables, and herbs.

Cover and place in oven for 3 hours, until the roast is fork tender and reaches 202º F when checked with an internal thermometer.

If the slow cooker doesn&#x27;t have an in-pot browning method (see your slow cooker&#x27;s instructions), follow instructions above for searing the roast. Then, transfer the seared pot roast to the insert of a slow cooker. Deglaze the pan as instructed above and pour into the slow cooker along with the remaining beef broth and/ or red wine, Worcestershire sauce, Stone House Seasoning, the vegetables and the herbs. Cook on the low setting for 6-8 hours, depending on your slow cooker.

Slow Cooker Classic Pot Roast

Set your Instant Pot to the Saute function. Drizzle olive oil into the Instant Pot insert pot. Add your roast and sear on all sides until browned, about 3 minutes per side. Carefully remove the roast from the Instant Pot using tongs and place onto a large platter or a rimmed baking sheet.

Deglaze the pot by pouring 1 cup of beef broth or red wine into the pot. Using a wooden spoon, scrape up all of the cooked bits on the bottom of the pan. Add the beef, and any juices, back into the pot. Add the remainder of the beef broth and/ or red wine to the pot. Add in the Worcestershire sauce, Stone House Seasoning, the vegetables, and herbs.

Seal the Instant Pot and cook on High pressure for 60 minutes. Then, allow the pressure to release naturally for 20 minutes. Carefully release any additional pressure using the quick release method. Remove the lid and serve.

Instant Pot Classic Pot Roast

Rich, melt in your mouth pot roast slow cooked with sweet carrots.

Dutch Oven Pot Roast

chuck roast

canola oil

onion

all-purpose flour

sea salt

black pepper

Preheat oven to 300°F.

Remove the chuck roast from its packaging, leaving any twine around the roast intact.

Combine the flour, salt, and pepper on a sheet of parchment paper or large plate.  Dip each side of the roast into the flour mixture to coat all sides.

Heat the oil in a large stockpot or Dutch oven over medium heat.

Add the flour-coated roast to the Dutch oven and brown well on each side.

Remove the roast from the pot and add the carrots and onions.  Add a bit more oil if needed.

Cook the vegetables over medium heat until onions just begin to brown. Remove from heat.

Add the beef broth and the browned roast into the pan over the vegetables.  Cover with a lid and place in the oven to cook for about 3 hours.  The roast is done when it easily falls apart  if you pull at it with a fork.

https://content.jwplatform.com/videos/akzWxm4s.mp4

Tender and delicious pot roast recipe cooked in a dutch oven or oven safe stock pot.

Classic pot roast is the ultimate comfort food dish. Tender braised beef, potatoes, and carrots marry together in the most flavorful sauce!

chuck roast (tied)

salt

pepper

vegetable oil

garlic (chopped)

dry red wine

low-sodium beef stock (divided)

bay leaves

Worcestershire sauce

thyme (tied)

flat-leaf parsley (minced, garnish)

salt and pepper (to taste)

Preheat oven to 325f and set the rack in the middle of the oven to accommodate a Dutch oven with its lid.

Heat a large pan to medium heat.  Pat the chuck roast dry with paper towels then season with salt and pepper.  Add the oil to the pan along with the chuck roast.  Sear until browned on all sides (about 15 minutes total) then remove the roast to a plate.

Add a 1/2 cup of beef stock to the pot and scrape off all of the browned bits.  Pour the pan sauce into the same vessel as the remaining beef stock and set aside.

Heat a large Dutch oven to medium heat, add the olive oil and onions along with a pinch of salt, and cook until translucent (about 10 minutes).  Add the garlic and cook for another 2 minutes or until fragrant.

Add the tomato paste and cook for 3 minutes then add the flour and mix until all of the white specks have vanished (about 1 minute).

Add the red wine, beef stock, thyme, bay leaves, and Worcestershire sauce to the pot and bring to a boil while stirring to break up any flour clumps.  Boil for 2 minutes then turn off the heat and add the roast back to the pot and cover.  Place into the oven to roast.

After 1 1/2 hours, remove the pot and uncover it.  Quickly add the potatoes and carrots to the pot and cover again. Return to the oven for another 2 to 2 1/2 hours or until the meat reaches an internal temperature of 200-210f.

Place the pot roast and veggies on a plate and tent with foil.  Remove and discard the bay leaves and thyme bundle from the Dutch oven.

To de-grease the sauce, lay paper towels on top of the sauce to absorb the fat then discard or use a ladle to skim some of the fat.

The sauce will usually be quite thick from the added flour, but for an even thicker sauce, simply use an immersion blender to blend the softened onions and a few potatoes.  Alternatively, heat just the pot with the sauce over medium-high heat to reduce until the sauce coats the back of a wooden spoon.  Or make a slurry of 2 tablespoons flour and 1/4 cup of water.  Pour into the simmering sauce and stir for a few minutes until adequately thickened.

The roast can be shredded or cut into chunks and mixed with the sauce.  Any large pieces of fat can be discarded right before serving.  Season the carrots and potatoes with salt and pepper to taste and garnish with parsley.  Enjoy!

https://www.youtube.com/watch?v=3YH-crgxWb4

Today we're making pot roast.  It's hard to think of a better dish for when it gets cold out and you want something that really sticks to your ribs!

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INGREDIENTS WITH GRAM AMOUNTS

4 pounds (1800g) chuck roast - tied
2 1/2 (12g) teaspoons salt
1/2 teaspoon pepper
2 tablespoons (28g) vegetable oil
1/4 cup (56g) olive oil
2 large yellow onions - cut into large pieces
8 cloves garlic - chopped
3 tablespoons (42g)  tomato paste
1/4 cup (30g) all-purpose flour
1 1/2 cups (360g) dry red wine
2 cups (480g) low-sodium beef stock - divided
2 large bay leaves
2 tablespoons (28g) Worcestershire sauce
10 sprigs thyme - tied
1 1/2 pounds (680g) red or small yellow potatoes - cut into large chunks
2 pounds (908g) carrots - cut into 3-inch chunks
3 tablespoons flat-leaf parsley - minced, garnish
salt and pepper - to taste

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Classic Pot Roast - The Ultimate Comfort Food

The additions of red wine and bacon turn this winter dish into an irresistible hybrid between a rich boeuf bourguignon and a classic pot roast.

Dutch Oven Winter Pot Roast

beef

tsp kosher salt

tsp black pepper

olive oil (approximately)

bacon (chopped)

onion (chopped)

chicken broth

rosemary thyme

675 g baby potatoes (washed)

carrots (cut into 3-in (8-cm) pieces (thicker pieces halved lengthwise))

parsnips (cut into 3-in (8-cm) pieces)

cremini mushrooms

tbsp chopped parsley (optional)

Preheat oven to 325°F.

Sprinkle roast all over with salt and pepper. Heat 2 tbsp olive oil in extra-large Dutch oven over medium-high heat until hazy. Add roast; reduce heat to medium and brown all over, about 4 minutes each side, adding more oil if needed. Reserve to rimmed baking sheet.

Add bacon to Dutch oven and cook, stirring, scraping up bits and adding spoonfuls of water if bottom of pot is browning too quickly, until bacon is almost cooked, about 3 minutes. Add celery and onion and cook, stirring, until softened, 5 to 6 minutes. Stir in garlic and cook for 30 seconds.

Push vegetables to one side; add tomato paste in centre of pot and cook, stirring, until darkened, about 2 minutes. Stir in wine, scraping bottom of pot, and cook for 1 minute.

Add broth, rosemary and bay leaves and bring to a simmer over medium heat. Return roast along with any juices to pot; bring to a boil and cover. Transfer to oven and cook until almost fork tender, about 3 hours.

Flip roast over, if desired, and nestle in potatoes, shallots, carrots, parsnips and mushrooms. Cover and return to oven and cook until roast and vegetables are fork tender, 20 to 30 minutes.

Remove roast to cutting board. Cover with foil and let rest 10 minutes. Cut roast into slices or tear into chunks and return to pot to absorb jus. Sprinkle over parsley and serve.

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Top 5 classic pot roast recipes from across the web

The most viewed classic pot roast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Classic Pot Roast

Pot Roast Recipe

Dutch Oven Pot Roast

Classic Pot Roast

Dutch Oven Winter Pot Roast

The most viewed classic pot roast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine