On the internet there’s a different pot roast recipe for every day of the week.
Some of our favorites: Allrecipes, The Pioneer Woman, Food.com, and The Chew offer some of the tastiest pot roast recipes around.
You can always trust Allrecipes, and this simple pot roast recipe is no exception. It’s easy to prepare and cooks in less than four hours with a short list of ingredients.
Here is the list from the website:
- 1 tablespoon of vegetable oil
- 3 ½ pounds of beef chuck pot roast
- 2 teaspoons of salt
- 1 teaspoon of ground black pepper
- 1 cup of diced carrots
- 1 cup of diced celery
- 1 cup of diced onion
- ¼ cup of butter
- 1 teaspoon of dried rosemary
“1. Preheat the oven to 275 degrees F (135 degrees C).
2. Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
3. Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
4. Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.”
Anyone who loves pot roast needs to know Ree Drummond’s recipe for a perfect creation every time.
According to the Pioneer Woman, her pot roast recipe takes about 20 minutes to prepare and cooks in about four hours. It’s an easy recipe to prepare and it serves about 10 people.
Here are the ingredients and directions from Drummond’s website:
- 1 whole (4 To 5 Pounds) Chuck Roast
- 2 Tablespoons of Olive Oil
- 2 whole Onions
- 6 whole Carrots (Up To 8 Carrots)
- Salt to Taste
- Pepper to Taste
- 1 cup red wine (optional, you can use beef broth instead)
- 2 cups to 3 Cups Beef Stock
- 3 sprigs fresh thyme, or more to taste
- 3 sprigs fresh rosemary, or more to taste
“First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.”
Carrots, potatoes and onions are key to this pot roast recipe from Food.com.
This recipe serves about six people.
- 2 pounds of beef roast
- 4 potatoes, peeled and cut into 1-inch cubes
- 1 ½ cups of baby carrots
- 1 large onion, quartered and pulled apart
- 1 ½ cups beef broth
- 1 (1 ½ ounce) envelope dry vegetable soup mix
“Place roast into crockpot and surround with vegetables.
Combine beef broth and vegetable soup mix, then add to crockpot.
Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.”
4. The Chew
Ingredients like thyme and beef broth help deliver a perfect pot roast every time!
- 2 tablespoons of olive oil
- 3 pound chuck roast
- 1 onion (medium dice)
- 2 carrots (peeled, ½-inch pieces)
- 2 sprigs of thyme
- 2 cups of chicken or beef broth
- kosher salt and freshly ground black pepper (to taste)
- Preheat oven to 300ºF. In a large Dutch oven add olive oil and heat over medium-high heat. Season meat with Kosher salt and freshly ground black pepper. Add meat to the Dutch oven and cook until browned on all sides, about 7-9 minutes. Remove and set aside.
- Add onions and carrots and cook until slightly tender and browned. Add the thyme and cook an additional minute. Add the stock, scraping the browned bits up from the bottom of the pan. Add the chuck roast back to the pot and bring liquid to a simmer. Cover the Dutch oven, place in the oven and cook for 3 hours or until the meat is tender. Baste the meat throughout the 3 hours.
- When tender, remove from the oven. Slice the meat and serve with onions and carrots. Spoon additional braising liquid over the top.”
Visit Ream’s Food Stores for all the pot roast ingredients you’ll ever need!