There’s something magical about a well-made pot roast. This tender, flavorful dish is the epitome of comfort food, perfect for family dinners, gatherings, or a cozy night at home. With its melt-in-your-mouth meat, rich gravy, and perfectly cooked vegetables, a pot roast is a meal that never fails to impress. This week has been a hectic one, so I decided to wrap it up with a nice cozy dish.
How to Make the Perfect Pot Roast
Making a pot roast seems complicated but doesn’t have to be. It’s all about choosing the right cut of meat, using flavorful ingredients, and allowing enough time for everything to cook low and slow.
- Choose the Right Meat: The best cuts for pot roast are tougher cuts like chuck roast, brisket, or round roast. These cuts become tender and flavorful after hours of slow cooking. For this recipe, I used a round roast.
- Season Generously: Season the meat with salt, and pepper, before searing.
- Sear for Flavor: Heat a bit of oil in a heavy pot or Dutch oven and sear the meat on all sides until golden brown. This step locks in the juices and adds depth to the dish.
- Add Vegetables and Liquid: Surround the meat with vegetables like carrots, onions, and potatoes. Pour in broth, red wine, or a combination of both to create a rich cooking liquid.
- Cook Low and Slow: Cover the pot and let it simmer on the stovetop or in the oven at a low temperature for several hours. The slow cooking process breaks down the meat, making it tender and flavorful.
To make this dish, you will need:
Ingredients:
- 2.5 lbs roast
- 1 large onion, sliced
- 4 cups water
- 2 tbsp bouillon powder
- 5 garlic cloves, crushed
- 2 tbsp cooking oil
- 2 sprigs rosemary/ 3/4 tsp dried rosemary
- 1 tsp salt and pepper or to taste
- 1 tbsp smoked paprika
- 1 tbsp butter
- 1/2 tsp red pepper flakes (optional)
- 3 medium carrots, cut into chunks
- 3 large russet potatoes
Instructions
- Preheat the oven to 325 degrees
- Season roast with salt and pepper
- In a medium Dutch oven, heat the oil over medium-high heat. Sear the roast on each side until browned, for about 3 minutes per side. Set the meat aside
- In the same pot, add the butter, then brown the onions. Add the garlic, rosemary, paprika, red pepper flakes, bouillon powder, and water. Bring to a simmer, add the roast to the pot, cover and place in the oven for 2 hours and 30 minutes
- Add potatoes, and carrots and cook for an additional 1 hour.
- Discard the rosemary stalk and gently separate the beef with a fork into small pieces.
- Serve with the juices over broccolini and creamy mashed potatoes
What Makes a Great Pot Roast
A pot roast stands out when it’s tender and cooked to perfection, with each component contributing to a harmonious dish. The meat should be fork-tender, the vegetables soft but not mushy, and the gravy rich and savoury. Achieving this balance is easier than you think with the right technique and patience.
The beauty of a pot roast lies in its simplicity. It’s a one-pot dish that allows you to layer flavours effortlessly. Herbs like rosemary, thyme, or bay leaves add an earthy aroma, while a splash of red wine or broth enhances the overall depth. With a bit of attention to detail, you’ll have a pot roast that’s perfect for any occasion.
Why This Recipe Is the Best Pot Roast
When it comes to comfort food, this recipe truly delivers the best pot roast. Its success lies in the combination of quality ingredients, slow cooking, and the right seasoning. The result? A dish that’s tender, flavorful, and bursting with deliciousness.
One of the highlights of this pot roast recipe is its versatility. You can customize the vegetables based on your preferences or what you have on hand. The rich, hearty gravy ties everything together, making it a perfect dish to serve with crusty bread or over a bed of creamy mashed potatoes.
Additionally, this recipe is forgiving and adaptable. Whether you’re cooking in a slow cooker, Instant Pot, or Dutch oven, the result will always be satisfying. It’s a foolproof dish that guarantees restaurant-quality results in the comfort of your own kitchen.
In conclusion, a well-made pot roast is more than just a meal—it’s an experience. From the aroma that fills your home as it cooks to the satisfying first bite, it’s a dish that brings people together whether it’s for a special occasion or a cozy dinner at home!
The Best Pot Roast
Ingredients
- 2.5 lbs roast
- 1 large onion sliced
- 4 cups water
- 2 tbsp bouillon powder
- 5 cloves garlic crushed
- 2 tbsp oil
- 2 sprigs Rosemary or 3/4 tsp dried
- 1 tbsp smoked paprika
- 1 tsp salt and pepper to taste
- 1 tbsp butter
- 1/2 tsp red pepper flakes optional
- 3 medium carrots cut into chunks
- 3 large russet potatoes cut into chunks
Instructions
- Preheat the oven to 325 degrees
- Season roast with salt and pepper
- In a medium Dutch oven heat the oil over medium-high heat. Sear the roast on each side until browned, for about 3 minutes per side. Set the meat aside
- In the same pot, add the butter, then brown the onions. Add the garlic, rosemary, paprika, red pepper flakes, bouillon powder, and water. Bring to a simmer, add the roast to the pot, cover and place in the oven for 2 hours and 30 minutes
- Add potatoes, and carrots and cook for an additional 1 hour
- Discard the rosemary stalk and gently separate the beef into small pieces with a fork.
- Serve with the juices over broccolini and creamy mashed potatoes
Video
Notes
Nutrition
Also, try our
Flavourful Home-made Beef Stew
