Pot Roast is the most comfortable of comfort food. A big, juicy cut of meat, fall-apart tender, surrounded by carrots, potatoes, celery and the most delicious gravy you’ve ever tasted. That’s what pot roast is, pure comfort food heaven! And the best part? It’s SO easy to make, especially in a slow cooker. My husband love a good pot roast and this recipe is one of his favorites and one of mine too. If you’re new to the wonderful world of pot roast, you’re in the right place! I will take you step by step on how to create this wonderful comfort food staple.
How to Make Perfect Pot Roast
Pot Roast is an easy dinner idea that is the perfect family meal. Perfect pot roast begins with a good cut of beef. For my roast I use chuck roast. Chuck roast is tender, has marbling throughout (flavorful fat) which is perfect for slow cooking and adding delicious flavor.
Make sure to use the freshest veggies when possible. For this recipe I use carrots, potatoes, celery, garlic and onion but don’t be afraid to add what you like. Also make sure to sear the meat before slow cooking. This simple step will make a world of difference in your end result.
Once you have selected your cut of beef, gather your seasonings, beef broth and wine, oil and veggies and begin to create this delicious meal. The secret to a great pot roast is to allow it cook low and slow to yield tenderness and flavor. See below step by step on how to achieve perfection.
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Ingredients
- Chuck Roast – chuck roast is the perfect cut of beef for perfect pot roast. The slow cooking makes the connective tissue melt away leaving a juicy and tender roast.
- Garlic (minced) – garlic adds rich flavor to this tender beef.
- Small Onion, Celery, Baby Carrots and Small Potatoes – these vegetable are classic accompaniment to the perfect pot roast. These vegetables add depth of sweetness and flavor to this comfort food masterpiece.
- Red Wine and Beef Broth – Theses two will work wonders in forming the gravy. The beef broth is the base of the delicious gravy that forms while everything cooks. A little red wine adds an extra layer of fancy flavor, but don’t worry if you don’t have it!
- Canola Oil – the canola oil aids in getting that rich sear on the beef.
- All-Purpose Flour– all-purpose flour is essential for achieving that pefect sear on the chuck roast.
- Garlic Powder, Onion Powder, Dried Thyme, Black Pepper and Salt – This line of seasonings give that familiar, homey taste that will enhance the beef and veggies alike.
- Bay Leaves – when slow cooking adding bay leaves will take the taste to another level.
What You Will Need
Instructions
1. Prep the Roast
Start by giving your chuck roast a good pat-down with paper towels to dry it. Then, generously sprinkle salt and pepper all over. This is key for flavor!
2. Searing the Pot Roast
Heat a little oil in your slow cooker (if it has a browning setting) or in a skillet. Brown that roast all over. This step isn’t 100% necessary, but it adds SO much flavor.
3. Saute the Onions and Garlic
Throw in your chopped onions and garlic, give them a quick sauté right in the same pot. Then, stir in some flour until it turns golden brown. This is the start of your delicious gravy!
4. Deglaze
Deglaze the pan with a splash of red wine (if you have it) and let the alcohol cook off a bit. Otherwise, just skip this step. Then, whisk in the beef broth.
5. Slow Cooking the Pot Roast
Put your roast back in the pot, sprinkle it with your herbs and spices, and tuck those bay leaves in there.
Cover your slow cooker and set it on HIGH for a few hours. This is where the real magic happens – the meat gets super tender while the sauce gets rich and flavorful.
5. Add In the Veggies
After about two hours, throw in your chopped carrots, potatoes, and celery. Cover it back up and let everything cook until the meat falls apart and the veggies are tender.
What to Serve With Your Perfect Pot Roast
Pot roast is hearty and filling, so keep your side dishes on the lighter side. Here are some ideas:
- Mashed Potatoes: A classic for a reason! Creamy mashed potatoes are perfect for soaking up that delicious gravy
- White Rice: rice is a great addition to pot roast. It adds texture to the dish and it is also perfect for soaking up the delicious gravy
- Any Vegetables: Simple roasted veggies like broccoli, Brussels sprouts, or asparagus are a healthy and tasty side. Collard greens and fried cabbage are also a great choices.
- Bread: Warm, crusty bread is perfect for sopping up every last drop of that amazing sauce.
The Magic of Leftovers (and How to Reheat Them)
One of the best things about pot roast is that it tastes even better the next day! Here’s how to store and reheat those leftovers:
- Storing: Let the pot roast cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. For freezing, store in a freezer safe container or bag. Pot roast can be kept in the freezer for up to 4 months.
- Reheating (Stovetop): This is my favorite method. Gently reheat the leftovers in a pot on the stovetop over low heat. You might need to add a splash of broth or water to loosen the sauce.
- Reheating (Oven): Preheat your oven to 350 degrees F. Place the leftovers in an oven-safe dish and cover with foil. Heat until warmed through.
- Reheating Frozen Pot Roast: allow the pot roast to sit in the refrigerator overnight then follow the above reheating directions.
Perfect Pot Roast is seriously simple. Don’t be afraid to experiment with variations of your own. Add different veggies like mushrooms, try different seasonings, or even toss add a pepper or two for a spicy kick. The key thing is to let it cook low and slow so it gets super tender and flavorful. Pot roast is an easy dinner idea that can be enjoyed any time of the year and any day of the week. I hope this recipe will become your go to pot roast recipe and you and your family will love it for years to come.
Looking for More Easy Dinner Recipes – Try These
- The Best Chicken Pot Pie
- Old-Fashioned Beef Stew
- Easy Oven Roast Potatoes
- Smothered Chicken Wings
- Classic Potato Salad
Perfect Pot Roast Recipe
8
servings20
minutes3
hours58
minutesIngredients
3 lbs chuck roast
1 small onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
2 Cups baby carrots
6 small potatoes, quartered
1/2 Cup red wine
2-1/2 Cups beef broth
2 Tbsps canola oil
2 Tbsps all-purpose flour
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1 Tbsp dried thyme
2 bay leaves
1 Tbsp black pepper
1 Tbsp salt
Directions
- Pat the chuck roast dry with paper towels. Season generously on both sides with salt and pepper.
- Heat canola oil in your slow cooker on the brown setting (or in a separate skillet over medium-high heat). Brown the roast on both sides until nicely seared.
- Remove the roast and set aside.
- Add chopped onions and garlic to the slow cooker (or skillet) and sauté for 2 minutes, until fragrant.
- Stir in the flour and cook until golden brown.
- Deglaze the pan with the red wine, scraping up the browned bits.
- Slowly whisk in the beef broth until well combined.
- Return the roast to the slow cooker. Add the onion powder, garlic powder, thyme, and bay leaves.
- Cover the slow cooker and cook on HIGH for 2 hours.
- Add Remaining Vegetables: Add the potatoes, carrots, and celery.
- Cover and cook for an additional 2 hours on HIGH, or until the meat and vegetables are tender.
- Rest and Serve Allow the roast to rest for 10-15 minutes before slicing and serving with the tender vegetables and flavorful sauce.
