Classic Pot Roast is a recipe of tender beef roast and plenty of veggies, with lots of flavor. A rich, delicious roast that is cooked with simple ingredients, like mom used to make. A perfect family dinner!
Classic Pot Roast
Let’s bring back the Sunday family dinner! That was the day mom could cook a recipe that took a few hours, so we could all go to church, and come home to the whole house smelling divine!
Alas, not as many people do the traditional Sunday family meal nowadays. That’s okay, you can make this delicious Sunday pot roast any day that you have a few hours to let something cook, mostly untended, which is so nice.
What is a Pot Roast?
A pot roast is more of a method rather than a specific cut of meat. I think the best method of cooking a pot roast is to braise it.
Braising is basically browning the meat, then putting it in a Dutch oven, crock pot, etc., adding liquid (broth, water, etc.(, and cooking low and slow until the meat is super tender.
What is the Best Cut of Meat for a Pot Roast?
I like to use a well marbled chuck roast. They cook up the most tender and flavorful.
You can also use a bottom round, rump roast, or a beef brisket.
All of these cuts have connective tissue and fat that breaks down during the long cook time, making the roast tender and very delicious.
Which Vegetables Go in With a Pot Roast?
Most people will want to cook some kind of vegetable or two with their pot roast. I love roasted veggies!
Potatoes: I like to use red potatoes. They are denser than russets so they hold up to being cooked for long periods of time.
I do suggest just using what you have. If you have a faster cooking potato, just cut the chunks a little larger to slow down their cook time.
Carrots: A classic vegetable to roast with beef because its sweetness compliments the roast’s savory flavor. Try other root vegetables for a nice variation.
Mushrooms: Small whole button mushrooms, crimini, or other variety gives an earthy flavor to the drippings, and taste so good!
How to Make the Gravy from Pot Roast Drippings
- Making gravy from the flavorful roast drippings is super easy. This is my personal favorite method:
- Once your roast is done cooking, you can remove the meat to rest, and put the vegetables in a bowl. Bring the drippings to a low simmer on the stove (another reason to use a Dutch oven).
- Mix together equal parts flour and softened butter (also known as a beurre manié), and stir into the simmering drippings until thickened. Start with 2 Tbsp of each.
- You could alternatively add the beurre manié when you add the potatoes (be sure to stir and dissolve it)
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Classic Pot Roast
- 3-5 lb Chuck Roast brisket, or round roast
- Salt & Pepper
- 4 Tbsp Unsalted Butter
- 2 Tbsp Olive Oil
- 2 Onions chopped
- 1 Bay Leaf
- 5 Carrots cut in 2" pieces
- 3 Celery Ribs cut in 2" pieces
- 5 cloves Garlic minced
- 2 Onions chopped
- 2 cups Beef Broth
- 1 cup Water
- 1/4 cup Red Wine optional
- 2 Tbsp Worcestershire Sauce
- 3 sprigs Thyme
- 1 sprig Rosemary
- 3 Tbsp Tomato Paste
- 1 lb Red Potatoes quartered
- Sprinkle salt and pepper on both sides of the roast.
- Heat a Dutch oven over med-high heat. Then add the Roast. Brown on each side for about 6 minutes. Then remove it to a plate.
- Add the butter and olive oil. Add the onions to the pot and cook, stirring, occasionally, until beginning to turn translucent.
- Add the bay leaf, carrots, and celery. Cook for a few minutes, stirring occasionally.
- Add the garlic. Cook about 1 minute, stirring frequently.
- Add the beef broth, water, wine, and Worcestershire sauce. Stir, scraping up the browned bits from the bottom of the pot.
- Add the tomato paste in spoonfuls to the liquid, but don't stir. Then set the roast on top of the vegetables, nestling it down into the liquid.
- Put the lid on the pot, and cook in the oven, 350° F, for 2 hours, flipping the roast one time halfway through (If your roast is larger than 3 lbs, cook longer, until tender but not falling apart).
- Add the potatoes when you flip the roast over.
- Remove the lid for the last 15 minutes of cooking.
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