The Best Pot Roast
A simple pot roast that's so full of flavor! The beef is seared, then slow-braised in the oven until it's fall-apart tender. Carrots and potatoes are added about halfway through cooking so they're not overdone by the time the roast is ready. The braising liquid is a simple beef broth + tomato sauce, which will get perfectly thickened and silky, flavorful and bright as the roast cooks.The key to a good pot roast is beef that is literally falling apart. You'll know it's done when you're not able to pick it up, and there is ZERO resistance to a fork. Don't rush it! I wish I had a formula to tell you exactly how long this will take, but every roast is different. Just keep cooking until it gets there!
Servings: 8
Ingredients
- 2 tablespoons flour
- 1 tablespoon kosher salt
- 1 1/2 teaspoons ground pepper
- 3 tablespoons vegetable oil
- 1 (3-4 pound) chuck roast
- 1 large yellow onion, sliced
- 3 garlic cloves, sliced
- 2 cups beef broth (or Better than Bouillon)
- 1 (8-ounce) can tomato sauce
- 5 large carrots, peeled + cut into 1 1/2-inch spears
- 3 large red potatoes, peeled + cut into 1-inch wedges
Directions
- Preheat oven to 325 degrees. Combine the flour, salt, and pepper in a small bowl.Heat the vegetable oil in a large Dutch oven over medium heat. Pat the roast dry with paper towels and cover completely in the flour mixture. You likely won't use it all - that is okay! Sear the beef on all sides until deeply browned - about 2-3 minutes per side. Remove to a plate. Reduce heat to low and add the onions and garlic to the Dutch oven. Cook 1-2 minutes, stirring frequently, until onions begin to soften. Add the broth a splash at a time, scraping up any browned bits from the bottom of the pan. Stir in the tomato sauce. Return the roast to the pan along with any juices. Bring liquid to a soft boil over medium heat, then cover and transfer to oven for 1 hour.Add the carrot and potato to the Dutch oven, carefully lifting the roast so it's positioned on top. Cover and continue cooking for 1 1/2 - 2 hours more. Start checking the beef at the 1 1/2 hour mark. You want it to be falling apart. Keep cooking, covered, until it is. If you have a larger roast, this may take longer. Don't rush it!Once the beef is falling apart, allow it to rest in the cooking liquid for at least 20 minutes before serving.
Notes
Leftovers will keep for up to 5 days. They're good on their own, on pot roast sandwiches, or (my favorite!) with homemade egg noodles and caramelized onions. See the post for details on how to do this!
Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!