Why You’ll Love This Recipe
- Simple Preparation: With straightforward steps, this recipe is accessible even for novice cooks.
- Rich Flavor: Slow cooking allows the beef to become tender and infuses the dish with deep, savory flavors.
- One-Pot Meal: Everything cooks together, making both preparation and cleanup easy.
- Versatile: Easily adaptable with your favorite vegetables or seasonings to suit your taste.
Ingredients
- 1 tablespoon vegetable oil
- 3 ½ pounds beef chuck pot roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- ¼ cup butter
- 1 teaspoon dried rosemary
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set your oven to 275°F (135°C).
- Sear the Roast: In a large oven-safe pot, heat vegetable oil over medium-high heat. Season the beef with salt and pepper, then brown it on all sides. Remove the roast and set aside.
- Sauté Vegetables: Add diced carrots, celery, and onion to the pot. Cook for about 3 minutes, stirring to release their juices and scrape up any browned bits from the pot's bottom.
- Deglaze and Add Butter: Return the roast to the pot, add butter, and sprinkle dried rosemary over the top. Cover the pot with a lid.
- Bake: Place the covered pot in the preheated oven and bake until the roast is tender, approximately 2 ½ to 3 hours.
- Season to Taste: Once done, taste the vegetables and add additional salt and pepper if needed.
Servings and Timing
- Servings: This recipe yields about 6 servings.
- Preparation Time: 15 minutes
- Cook Time: 3 hours and 15 minutes
- Total Time: 3 hours and 30 minutes
Variations
- Slow Cooker Method: After searing the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8-10 hours or until the meat is tender.
- Herb Substitutions: Feel free to replace dried rosemary with thyme, oregano, or a blend of your favorite herbs.
- Vegetable Additions: Incorporate potatoes, parsnips, or mushrooms for added variety and nutrition.
- Wine Infusion: Add a splash of red wine during the deglazing step for a richer flavor profile.
Storage/Reheating
- Storage: Allow the pot roast to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- Freezing: For longer storage, freeze the cooled pot roast in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat portions in a saucepan over medium heat until warmed through, adding a bit of beef broth if needed to maintain moisture. Alternatively, microwave individual servings on medium power until hot.
FAQs
What cut of beef is best for pot roast?
Beef chuck roast is ideal due to its marbling, which renders down during slow cooking, resulting in tender, flavorful meat.
Can I prepare this dish in advance?
Yes, pot roast often tastes better the next day. Prepare it a day ahead, refrigerate overnight, and reheat gently before serving.
How can I thicken the gravy?
After cooking, remove the meat and vegetables. Simmer the remaining liquid on the stovetop, and stir in a slurry made of cornstarch and cold water until the desired thickness is reached.
Is it necessary to sear the meat before cooking?
Searing the meat enhances the flavor by creating a caramelized crust, but if you're short on time, you can skip this step.
Can I use fresh herbs instead of dried?
Absolutely. Substitute with fresh rosemary or thyme; just remember that fresh herbs are less concentrated, so you may need to use more.
What should I serve with pot roast?
Pot roast pairs well with mashed potatoes, rice, or crusty bread to soak up the delicious gravy.
How do I prevent the roast from drying out?
Ensure there's enough liquid in the pot during cooking, and keep it covered to retain moisture.
Can I add wine to this recipe?
Yes, adding red wine during the deglazing step can deepen the flavor. Use it in place of or alongside some of the broth.
What's the best way to reheat leftovers?
Reheat gently over medium heat on the stovetop, adding a splash of broth if necessary to maintain moisture.
How long can I store leftovers?
Refrigerate leftovers in an airtight container for up to 3-4 days. For extended storage, freeze for up to 2-3 months.
Conclusion
This simple beef pot roast is a timeless recipe that brings warmth and comfort to any table. Its rich flavors and tender texture make it a favorite for gatherings and weeknight dinners alike.
Simple Beef Pot Roast
- Total Time: 3 hours 30 minutes
- Yield: 6 Servings
- Diet: Gluten Free
Description
This classic beef pot roast recipe delivers tender, juicy meat slow-cooked with aromatic vegetables and herbs. Perfect for family dinners or special occasions, this easy one-pot meal is full of rich, comforting flavors. Serve with mashed potatoes or crusty bread for the ultimate cozy dish.
Ingredients
- 1 tablespoon vegetable oil
- 3 ½ pounds beef chuck pot roast
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- ¼ cup butter
- 1 teaspoon dried rosemary
Instructions
- Preheat Oven: Set oven to 275°F (135°C).
- Sear the Roast: Heat vegetable oil in a large oven-safe pot over medium-high heat. Season the beef with salt and pepper, then sear on all sides until browned. Remove and set aside.
- Sauté Vegetables: Add carrots, celery, and onion to the pot. Cook for 3 minutes, stirring to release juices and scrape up browned bits.
- Deglaze & Add Butter: Return the roast to the pot, add butter, and sprinkle dried rosemary on top. Cover with a lid.
- Bake: Place the covered pot in the oven and bake for 2 ½ to 3 hours, until the roast is fork-tender.
- Season & Serve: Taste the vegetables and adjust seasoning as needed. Serve hot with your favorite sides.
Notes
- Slow Cooker Option: Sear the meat, sauté vegetables, then transfer everything to a slow cooker. Cook on low for 8-10 hours.
- Flavor Enhancements: Add red wine when deglazing for a richer taste.
- Vegetable Variations: Try adding potatoes, mushrooms, or parsnips for extra flavor.
- Gravy Thickening Tip: Simmer the cooking liquid on the stovetop and stir in a cornstarch slurry until thickened.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
