simple pot roast recipe

Written ByJenny Smyth Posted on
simple pot roast recipe
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The Best simple pot roast recipe

I’ve been making pot roast for years, and it’s a recipe that never fails to please my family. This dish is a staple in many American households, and I think it’s because it’s just so easy to make and customize to your taste. The slow-cooked meat falls apart with ease, and the rich flavors of the sauce are just perfect.

My kids love helping me in the kitchen, and this recipe is always a hit with them – they can’t get enough of that tender beef and savory gravy. As an added bonus, pot roast is actually pretty good for you too. The long cooking time breaks down the connective tissue in the meat, making it easier to digest, and the vegetables that come with it are packed with fiber and nutrients.

Plus, you can serve it with a variety of sides, from mashed potatoes to roasted carrots – so it’s a great way to get everyone eating their veggies. I’ve tried a few different pot roast recipes over the years, but this one remains my favorite. It’s simple, yet flavorful – and you can adjust the seasonings to suit your taste.

I like to use a combination of beef broth, red wine, and herbs to give it that extra oomph. And don’t even get me started on how well this recipe freezes – it’s perfect for meal prep or leftovers. One thing I will say is that this recipe does require some patience – after all, you do need to let that pot roast cook for hours on end!

But trust me when I say it’s worth it. There’s just something about coming home from a long day and knowing that dinner is already taken care of – especially when that dinner tastes as good as this pot roast does.

Simple Pot Roast

Simple Pot Roast

4.6 from 1157 votes

A comforting and hearty pot roast made with tender beef, vegetables, and aromatic herbs. This simple recipe is perfect for a cozy dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pot Roast

2 lb beef chuck roast
1 medium onion, sliced
2 medium carrots, peeled and cut into chunks
2 medium potatoes, peeled and cut into chunks
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Gravy

2 tbsp all-purpose flour
2 cups beef broth

👨‍🍳Directions

1Heat the olive oil in the Dutch oven over medium-high heat.
2Add the beef chuck roast and sear on all sides until browned, about 5-7 minutes.
3Remove the beef from the pot and set aside.
4In the same pot, add the sliced onion, carrots, and potatoes.
5Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
6Add the minced garlic, thyme, rosemary, salt, and black pepper to the pot.
7Stir to combine and cook for an additional 1 minute until fragrant.
8Return the beef to the pot.
9Pour in the beef broth and bring the mixture to a boil.
10Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, until the beef is tender and easily shreds with a fork.
11In a small bowl, mix the flour with 2 tablespoons of water until smooth.
12Stir the flour mixture into the pot.
13Cook for an additional 5 minutes, until the gravy has thickened.

🔧Equipment

Large Dutch oven or heavy-bottomed pot with lid
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add other vegetables like celery or parsnips if desired. For a richer flavor, use red wine instead of beef broth.

Watch Video Of How Simple Pot Roast Works

This simple pot roast recipe has been a staple in our household for years – not only because it’s delicious but also because it’s incredibly easy to make and customize. The key technique here is slow cooking – which breaks down the connective tissue in the meat making it tender and easy to chew.

I love serving this at family gatherings because everyone loves coming back for seconds (and thirds). The best part?

You can easily double or triple this recipe depending on how many people you’re feeding – just be sure to adjust your cooking time accordingly.

❓ Frequently Asked Questions About Pot Roast

Q: What type of meat is best for pot roast?

A: For this recipe, I recommend using a tougher cut of beef like chuck or round – these will become tender with slow cooking. Avoid using expensive cuts like filet mignon or ribeye as they’ll become too tender and fall apart easily.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can definitely make this recipe in a slow cooker! Simply brown the meat in a pan first, then transfer everything to the slow cooker and cook on low for 8-10 hours.

Q: How do I store leftover pot roast?

A: Leftover pot roast can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. When reheating, make sure to reheat it until steaming hot throughout.

Q: Can I add other vegetables besides carrots and potatoes?

A: Absolutely! Some other great options include parsnips, turnips, or even sweet potatoes – feel free to get creative!

Q: Is this recipe suitable for vegetarians?

A: Unfortunately no – this recipe features beef as its main ingredient. However, if you’re looking for a vegetarian alternative you could try substituting with portobello mushrooms or eggplant.

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