The Best Homemade Pot Roast Recipe
What You’ll Love About This Recipe
This homemade pot roast recipe is a comforting classic that’s sure to become a family favorite. It’s simple to make and packed with flavor, making it perfect for any occasion.
- Tender and juicy meat that practically falls apart with every bite, thanks to slow cooking.
- Rich, savory flavors from herbs, vegetables, and a delicious broth that soaks into every ingredient.
- Easy to prepare, allowing you to set it and forget it while it cooks to perfection.
Recipe
Warm, hearty, and deeply satisfying, homemade pot roast is a classic comfort food that’s perfect for family dinners. This recipe delivers tender, flavorful meat and vegetables cooked to perfection, making it an ideal dish for any occasion.
Ingredients:
- 3 to 4-pound chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups beef broth
- 1 cup red wine (optional)
- 4 carrots, peeled and cut into chunks
- 4 celery stalks, cut into chunks
- 1 large onion, cut into wedges
- 4 potatoes, peeled and cut into chunks
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
Instructions:
- Preheat the oven to 325°F (165°C).
- Season the chuck roast generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add onions, carrots, celery, and garlic. Sauté for 5 minutes until slightly softened.
- Stir in tomato paste and Worcestershire sauce, cooking for 1 minute.
- Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot.
- Return the roast to the pot and nestle it into the vegetables. Surround the roast with potatoes.
- Cover the pot with a lid and transfer to the oven. Cook for 3 to 3 ½ hours, or until the roast is fork-tender.
- Remove from the oven and let rest for 10 minutes before slicing. Serve with vegetables and broth from the pot.
Notes:
– For a thicker gravy, mix 2 tablespoons of cornstarch with ¼ cup of cold water and stir into the broth after cooking. Simmer until thickened.
Equipment:
Consider using a versatile Dutch oven, which evenly distributes heat, ensuring a tender roast. A sharp kitchen knife will make prepping vegetables easier.
Time:
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Cuisine:
American
Serving:
Serves 6
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Nutrition
This homemade pot roast recipe is packed with essential nutrients. Below is the nutrition breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 450 |
| Protein | 45g |
| Fat | 22g |
| Carbohydrates | 12g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 800mg |
What To Serve With It
I love pairing my homemade pot roast with classic side dishes like mashed potatoes, roasted carrots, or green beans for a cozy, hearty meal. A glass of red wine or a cold iced tea can really complete the dining experience, depending on your mood. It’s all about finding the right balance of flavors and textures to make the meal feel complete.
Side Dish Selections
When you’re serving up a hearty homemade pot roast, it’s worth thinking about sides that’ll complement its rich flavors without stealing the spotlight. I love pairing mine with simple vegetable medleys—think carrots, green beans, and peas—lightly steamed or roasted to keep their crunch. Roast potatoes are another must, crispy on the outside and fluffy inside, soaking up all that delicious gravy. Sometimes, I’ll toss in some buttery mashed potatoes for extra comfort. These sides balance the meal without overpowering the star of the show. Trust me, your family won’t leave a single bite behind!
Beverage Pairing Options
What’s better than a comforting pot roast? Pairing it with the perfect drink. For wine pairings, I love a bold red like Cabernet Sauvignon or a smooth Merlot—they complement the rich flavors beautifully. If I’m in the mood for something lighter, a Pinot Noir works wonders. As for beer choices, a malty brown ale or a crisp lager balances the meal’s heartiness without overpowering it. Sometimes, I’ll even try an amber ale for a slightly sweet touch. Whether it’s wine or beer, the right drink can elevate your pot roast experience, making it even more satisfying. Cheers to that!
