Pull apart meat, silky brown gravy, tender vegetables and flavor that is out of this world. This will be your new favorite Sunday perfect pot roast.
Pot roast is one of those meals that I could eat a lot of when I was a kid. I think it was the gravy and potatoes; I’m a sucker for potatoes and gravy. I remember two pot roasts that I loved eating. One was my mommy’s— and yes I still call her mommy—where she would use Lipton’s onion soup mix and it seemed like it made the BEST gravy EVA! The other was Sister Young from my childhood church. Even though I was in California our church was made up of southern transplants from Louisiana, Tennessee, Arkansas, and more. Our church potlucks were BOMB! Anywho, Sister Young marinated her roast in cola, not sure which one, but it helped to make that meat tender, to my surprise was not sweet, and was just downright GOODT!
My version which Big P says is “the best roast I’ve ever made” calls on some of those flavors I remember with my own little twist on it to make the perfect pot roast.
What Are the Best Cuts of Beef For Perfect Pot Roast?
There are three cuts generally used for pot roast.
- Chuck: Look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm.
- Brisket: A flatter leaner cut
- Round: Rump roast or bottom round.
In my opinion, the best cut of meat to use is the chuck roast which is ideal for braising which is what we’re doing with this recipe. While chuck roast is a tougher cut, it tends to have more marbling than the other cuts—you know that white fat that looks like marble and is full of flavor.n That marbling plus the slow cooking process ensures that you’re going to have a juicy tender roast.
All the Ingredients You’ll Need to Make A Perfect Pot Roast
If you didn’t know by now, I love a one-pan meal and this hits all the right spots of a one-pan dream. Here’s what you need to make this deliciousness:
- Olive oil
- All-purpose flour
- Onion- yellow or white, you choose
- Bell Pepper
- Beef broth
- Worcestershire Sauce
- Brown Sugar- I know it sounds weird but trust me this adds a little sumthin’ sumthin’
- Carrots- you can do a rough chop on your carrots or if you can find some small-ish rainbow carrots like in my pics, scrub them good and throw them in whole.
- Celery- we just don’t give celery enough love and I think it’s wonderful
- Green Onions- Because why not?
- Potatoes- I like using Yukon Gold potatoes—scrub them good and leave the skin on—because they hold their shape and hsve a butteriness to them. You can also use baby potatoes or red potatoes. If you use russet, I suggest peeling them first.
- Dutch oven with a lid
- Sharp knife
- Tongs are great for when you’re browning your roast.