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.
The Inspiration
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
- Butter
- 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.
Tools Needed
- Dutch oven with a lid
- Sharp knife
- Tongs are great for when you’re browning your roast.
Other Meat and Gravy Recipes I love
PrintPerfect Pot Roast
- Total Time: 4 hours 20 minutes
- Yield: 6-8
Ingredients
1 4-5 pound chuck roast
3 tablespoons of olive oil
4 tablespoons all-purpose flour, divided
2 tablespoons of kosher salt or seasoning salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons dried parsley
1/2 teaspoon celery seed
2 tablespoons of butter
2 yellow onions, chopped
1 green bell pepper, chopped
3 cloves garlic, smashed
3-4 cups of beef broth
2 tablespoons Worcestershire
1 tablespoon brown sugar
3 sprigs fresh thyme
1 sprig fresh rosemary
3-4 large carrots large rough chopped
3 stalks celery, rough chopped
2 cups green onions, white and green parts rough chopped (3-4 onions)
4-5 medium Yukon Gold potatoes, cut into 1 1/2-inch pieces
Instructions
- Arrange a rack in the middle of the oven and heat to 325°F
- In a small bowl combine all seasonings.
- Season the roast with 2 tablespoons of the seasoning mixture. Sprinkle the flour over the entire roast until evenly coated. There should be a little excess flour. Save and put to the side.
- Heat the oil in a 7-quart Dutch oven over medium-high heat until shimmering. Add the roast and brown on all sides, including the ends, for about 4-5 minutes per side. Once browned, transfer the roast to a large plate and set aside.
- Reduce the heat to medium and add the yellow onions and bell pepper. Add the remaining seasoning mixture when the vegetables begin to soften. Sauté until edges start to brown, about 3-4 minutes.
- Deglaze the Dutch oven with the broth and scrape up the browned bits from the bottom. Add the Worcestershire
- Add the garlic, thyme, rosemary, and Worcestershire sauce. Return the meat and any juices to the Ditch oven or pan.
- Cover and place in the oven. Braise for 2 hours. The meat should appear tender, but will not be falling apart yet.
- Remove the roast from the oven, uncover, and skim off as much fat as possible from the sauce. Take a few tablespoons of the sauce and combine it with the reserved flour from earlier. Mix until smooth and add back into the pot. Nestle the carrots, potatoes, and green onions into the braising liquid around the roast. Cover again, return to the oven and braise until the roast pulls apart easily and the vegetables are tender but not mushy, 1 1/2 to 2 hours more.
- Transfer the roast to a large bowl and shred it into large pieces with 2 forks, if desired. Set aside. Remove and discard the herb stems.
- Transfer a cup of the sauce and 3-4 pieces of potato to a blender or a food processor and puree until smooth. Pour the puree back into the pot. Taste for seasonings.
- Add the shredded pieces of meat to the pot and gently stir to coat in the gravy.
- Serve the pot roast. Serve the pot roast over steamed rice or buttered egg noodles.
- Prep Time: 20
- Cook Time: 4 hours
- Category: ALL RECIPES BEEF MAIN DISHES
- Method: Oven
- Cuisine: American
Keywords: pot roast recipe, easy pot roast, Dutch oven pot roast
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