A Classic (but better), Cozy Pot Roast Recipe
The humble pot roast. While surely you must have a recipe for this simple American classic tucked away somewhere or dog-eared in an old cookbook, today I’m bringing you my family’s favorite and your new favorite version. It’s been carefully tweaked to perfection, delivers flavor you didn’t even know was possible with a pot roast (seriously!), and will have everyone asking for seconds (and for the recipe, too).
Why try THIS recipe:
Adaptable. My recipe can be made in the oven, slow cooker, or Instant Pot. I prefer to use the oven though. It takes some time to cook and is an ideal Sunday supper! It actually melts in your mouth: the low and slow cooking method allows the tough connective tissues in the chuck roast to break down, yielding tender and flavorful meat. Versatile. Lighten it up by serving alongside a fresh green salad in the warmer months or serve with thick hunks of buttered sourdough bread — great for sopping up any leftover broth! Set it and forget it. A bit of effort in the beginning (don’t skip the searing, I beg you!) pays off tenfold. Once everything makes its way into the pot, you can check other things off your to-do list while the meat cooks to perfection. Minimal cleanup. The pot roast cooks in one pot. Since everything is made in advance hours before the dish can actually be served, you can clean up the few prep dishes and be left with barely any dishes in the sink once everyone’s been fed. Feeds the whole family. With leftovers to spare! Even if everyone goes for seconds (which they will).
My recipe uses a few key steps to evoke flavors and tenderness from a simple chuck roast and elevates the dish to new heights. It’s simple, it’s straightforward and it looks quite rustic, but every bite tastes absolutely gourmet.
What You Need
My pot roast recipe was carefully designed to deliver maximum flavor while still being simple, so you won’t see any fancy or hard to find ingredients in the list below. Instead, we’ll take the basics and slow-cook them into something immensely flavorful. SAM’S TIP: I prefer and recommend an enameled Dutch oven for making this pot roast recipe, as it gives the best and most flavorful results. I do include notes and instructions for cooking this recipe in a slow cooker and instant pot below as well though. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pot Roast
Sear the Meat
Make the Broth
SAM’S TIP: Searing the meat is key for truly great flavor–it locks in the juices and gives us a rich, caramelized crust that infuses flavor through the whole dish. I can’t stress how much of a difference it makes!
Cook
SAM’S TIP: Always taste test before serving! You may need to add a little (or a lot!) of salt, depending on how salty your beef broth is and how generously you salted the roast before cooking. If your pot roast tastes bland, it just needs more salt!
What to serve with pot roast
Toppings. We opt for freshly grated parmesan cheese, but chopped fresh parsley adds a nice touch, too. Bread. Nearly any will do. You can serve this alongside dinner rolls, biscuits or quick drop biscuits or garlic knots or even buttermilk cornbread. Even plain old store-bought white bread works beautifully for soaking up the extra broth. My personal favorite, though, is sourdough. With a side dish. Pot roast is mostly a complete stand-alone dish, but add a side of risotto or, for something green, add steamed veggies or brussels sprouts or a side salad. You could also skip throwing the potatoes in the pot, and instead serve the dish over mashed potatoes. Don’t forget dessert. Opt for something easy like an ice cream-topped pizookie or my easy brownies from scratch. Or go more gourmet with chocolate mousse or my tiramisu recipe.
Enjoy! Let’s cook together! Subscribe to my newsletter and make sure to follow along on Instagram, YouTube and Facebook 💜
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