Classic Pot Roast – an inexpensive comfort meal made of tender beef in a rich meaty glaze, surrounded by carrots, potatoes and onions that have soaked up all the delicious gravy. Pot roast is truly the one-pot wonder of the cooking world.
The Best Sunday Dinner
Nothing beats the aroma of a simmering pot roast on a cold and blustery day. Pot roast (for me) evokes all the cozy memories of seasons past and and fills the heart and home with so much anticipated yumminess.
Classic pot roast, one of those meals that requires very little effort up front and rewards you with a big, delicious payoff in the end.
Build your next Sunday dinner around this flavorful meal. Make sure to serve this pot roast with my no-fail popovers and easy pecan pie cobbler.
What Is the Best Roast For Pot Roast?
Boneless Chuck Roast – definitely my top choice, it falls apart easily after cooking with lots of flavor.
Beef Brisket – this is going to take longer to cook so you might not want to add the veggies up front. It’s also a fattier choice with lots of connective tissue.
Round Roast – (bottom round or top round works) -the leanest option, slices easily and tastes great.
Ingredients for Classic Pot Roast
Pot roast ingredients are simple, but come together to make such a delicious meal!
- vegetable oil – I prefer using avocado oil, but anything with a high smoke point for searing your beef is good.
- flour – all-purpose or gluten free flour works
- salt and pepper
- garlic and onion powder – for seasoning your flour
- beef chuck roast
- onion – yellow onion is preferred
- garlic – minced or pressed
- dry red wine – one you like to drink, but nothing pricey (Syrah is great for pot roast)
- celery
- carrots – orange or a mix of colors if you can find them
- beef broth – not stock
- baby potatoes
GET THE FULL (PRINTABLE) CLASSIC POT ROAST RECIPE BELOW. ENJOY!
How Do You Make Pot Roast In a Crock Pot?
Even though you’ll be making this in a crock pot, for best results, you’ll still want to dredge the roast in flour and seasonings and brown on the stovetop. While this seems like it’s defeating the ease and purpose of making in the crock pot, it really does help seal in the flavors of the meat and makes the most tender roast. It also enhances the color of the meat, making it more appetizing on the eyes.
After searing the meat on the stove, place all remaining ingredients in the crock pot and cook on low for at least hours. If meat does not pull apart easily, continue cooking until it does. I find cooking on low, not high for pot roast, really helps tenderize the meat in the way you are expecting when using this method.
Frequently Asked Questions
What can I use in place of the red wine?
In place of red wine, you can use apple cider. Using red wine does add complexity to the overall dish that apple cider will not deliver. Just like salt, alcohol brings out the flavor in food. Alcohol does this by evaporation and molecular bonding.
What kind of red wine should I use?
Always use a wine you like to drink (nothing sweet) that is not expensive. You can find great wines in the $15 range that are great for cooking and drinking. I love using Syrah in pot roast or its Australian equivalent Shiraz, which is much more inexpensive and has great body and mouthfeel. However, any dry red wine will do. I do not recommend ever using cooking wine.
Can I make this pot roast gluten free?
You can either use a gluten free flour mixture in place of the all-purpose flour in this mixture or leave the flour out completely. Leaving it out will leave the flour a little thin.
What temperature should my beef be when starting this recipe?
I like to have the meat out of the refrigerator about an hour before cooking. This ensures my roast will be done in a couple of hours. Starting with a colder temperature will add to your cooking time overall.
Can you make pot roast in the oven?
You can, but I find cooking on the stove or in the crock pot turns out the best results and it’s easier to check if the meat is done.
Should I garnish my pot roast with fresh herbs?
This is completely a personal choice. I love sprinkling my finished roast with fresh, woodsy rosemary or parsley. It’s completely up to you if you want to introduce these flavors. The pot roast will still be great without them.
More Sunday Supper Recipes
Delicious recipes the entire family will enjoy for Sunday dinner! There is nothing better than gathering around the table and sharing meals with friends and family.
- Slow Cooker Ham and Bean Soup
- Fettuccine Alfredo
- Cheesy Chicken Enchiladas
- Slow Cooker Chicken Burrito Bowls
- Roasted Apple Butter Chicken
- Slow Cooker Thai Pulled Pork
- The Best Chicken and Rice
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Classic Pot Roast
Ingredients
- 1/4 cup all-purpose flour
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup vegetable oil, divided
- 1 4-5 lb beef chuck roast
- 2 med onions, sliced
- 4 cloves garlic, minced or pressed
- 1 cup dry red wine
- 3 stalks celery, peeled and quartered
- 5 carrots peeled and quartered
- 18 oz beef broth
- 1 bag (24 oz) baby potatoes
- salt and pepper to taste
Instructions
- On a large plate, whisk together flour, salt, pepper, garlic powder, and onion powder. Dip your pot roast into the flour mixture, making sure to coat all sides.
- In a large Dutch oven or heavy-bottomed pot (6-7 quart), heat 2 tablespoons oil over medium heat, until pan is smoking.
- Place roast into the hot pan and sear each side until browned.
- Remove pot roast from the pan. Stir in remaining oil and add in onions and celery. Cook until the onions have softened. Add in the garlic and cook for an additional 30 seconds.
- Pour in red wine to deglaze the pan, use a wooden spoon to scrape brown bits from the bottom of the pan.
- Add meat back into the pan and top that with carrots and beef broth.
- Cover pot and reduce heat to medium-low; cook for 1 hour.
- Add potatoes to the pot; cover and continue simmering until the beef is tender, about another 1 to 2 hours. (Roast is done when two forks can pull the meat apart effortlessly.) Cooking times will vary based on temperature of the meat, your stove, and size of the roast.
Nutrition
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