Warm up with this delicious and comforting classic pot roast recipe. With options for both stove top and crock pot cooking, it’s easy to make and always a crowd-pleaser. The tender, flavorful beef and caramelized vegetables will be the star of your Sunday dinner or any day of the week. Be sure to save this recipe and give it a try soon!
Effortless and Satisfying Classic Pot Roast (Stove Top and Crock Pot Options)
There’s nothing quite like the comforting aroma of a simmering pot roast on a cold and blustery day. Pot roast evokes all the cozy memories of seasons past and fills the heart and home with so much anticipated yumminess. And let’s be real, who doesn’t love a meal that requires very little effort up front and rewards you with a big, delicious payoff in the end? That’s where classic pot roast comes in.
This classic dish is the perfect meal to build your next Sunday dinner around. It’s flavorful, hearty, and always a crowd-pleaser. Plus, it’s easy to make and can be cooked in a variety of ways – on the stovetop or in a slow cooker. All you need is a good cut of beef, some vegetables, and a few basic pantry ingredients. Simply sear the meat, add in the vegetables and seasonings, and let it all cook together until the beef is tender and the vegetables are caramelized.
Don’t forget to serve this pot roast with some of our no-fail popovers and easy pecan pie cobbler for the ultimate comfort food experience. The popovers are light and fluffy, and the pecan pie cobbler is the perfect sweet finish to a satisfying meal. So gather your loved ones and enjoy a comforting and delicious classic pot roast dinner – it’s sure to become a family favorite.
Maximize Flavor and Tenderness with the Right Roast for Pot Roast
When it comes to pot roast, the cut of beef you choose can make all the difference in the flavor and tenderness of the final dish. There are several cuts of beef that work well for pot roast, but here are three of our top recommendations:
Boneless Chuck Roast – This is definitely our top choice for pot roast. It has a lot of flavor and falls apart easily after cooking, making it perfect for a tender and succulent pot roast.
Beef Brisket – This cut of beef is a bit fattier and has more connective tissue, so it may take longer to cook. It’s best to hold off on adding vegetables until later in the cooking process to ensure they don’t become overcooked. Despite its longer cooking time, beef brisket is well worth the wait thanks to its rich flavor and tender texture.
Round Roast – Both bottom round and top round roasts work well for pot roast. These cuts are leaner than chuck roast and beef brisket, but still have a good amount of flavor. They slice easily and taste great in pot roast.
No matter which cut of beef you choose, be sure to select a high-quality roast for the best flavor and texture. And don’t be afraid to experiment with different cuts to find the one that works best for you and your family’s preferences.
The Essential Ingredients for a Delicious Pot Roast
Pot roast is a classic comfort food that is made with simple ingredients that come together to create a delicious and satisfying meal.
- Vegetable oil – This ingredient is used for searing the beef roast before it is added to the pot. Avocado oil is a good choice because it has a high smoke point and a mild flavor, but any oil with a high smoke point will work.
- Flour – All-purpose or gluten-free flour is used to coat the roast before searing it. This helps to create a crispy crust on the outside of the meat and also helps to thicken the sauce as it cooks.
- Salt and pepper – These ingredients are used to season the flour mixture and also the vegetables as they cook.
- Garlic and onion powder – These seasonings are used to flavor the flour mixture and add depth to the overall flavor of the pot roast.
- Beef chuck roast – This is the main ingredient in pot roast. Chuck roast is a well-marbled cut of beef that is flavorful and becomes tender when cooked slowly.
- Onion – Yellow onions are preferred for this recipe because they have a mild flavor and become sweet and caramelized as they cook.
- Garlic – Minced or pressed garlic adds flavor to the vegetables and sauce.
- Dry red wine – Any dry red wine that you enjoy drinking will work for this recipe, but it’s best to avoid anything too expensive. Syrah is a good choice because it has a bold flavor that pairs well with beef.
- Celery – This adds crunch and flavor to the pot roast.
- Carrots – Orange or colorful carrots add sweetness and color to the dish.
- Beef broth – This is used to add moisture and flavor to the pot roast. It’s important to use broth, not stock, because stock is made with bones and has a stronger flavor that may overpower the other ingredients.
- Baby potatoes – These add a bit of starch to the pot roast and become tender as they cook. They can be left whole or cut into smaller pieces depending on preference.
GET THE FULL (PRINTABLE) CLASSIC POT ROAST RECIPE BELOW. ENJOY!
An Easy and Delicious Way to Make Pot Roast in Your Crock Pot
Making pot roast in a crock pot is an easy and convenient way to prepare this delicious comfort food. Even though you’ll be using a crock pot (slow cooker), it’s still worth taking the extra step to sear the roast on the stovetop before adding it to the crock pot. This helps seal in the flavors of the meat and results in a more tender and flavorful pot roast. It also enhances the color of the meat, making it more appetizing.
To make pot roast in a crock pot, start by dredging the roast in flour and seasonings and browning it on the stovetop. Then, place the seared meat in the crock pot along with all the remaining ingredients. Cook on low for at least 8 hours, or until the meat is tender and easily falls apart. Cooking on low rather than high helps to tenderize the meat and achieve the desired texture.
By following these simple steps, you can easily make a delicious and satisfying pot roast in your crock pot. Just set it and forget it, and you’ll have a comforting and flavorful meal waiting for you when you’re ready to eat.
Pot Roast FAQ: Common Concerns and Solutions
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.
Thicken Your Pot Roast Sauce with These Easy Techniques
There are several ways to thicken the sauce for pot roast:
- Make a slurry: Mix together equal parts water and cornstarch or flour in a small bowl until smooth. Add the slurry to the pot roast a little at a time, stirring constantly, until the desired thickness is reached.
- Use a roux: Melt butter in a separate pan and whisk in an equal amount of flour to create a paste. Add the roux to the pot roast and stir until well combined.
- Use tomato paste: Stir a small amount of tomato paste into the pot roast to add thickness and flavor.
- Reduce the sauce: Allow the pot roast to cook uncovered for a longer period of time to allow the liquid to evaporate and the sauce to thicken.
- Use a potato or carrot: Grate a potato or carrot and add it to the pot roast to help thicken the sauce. The starch in the potato or carrot will help to thicken the liquid as it cooks.
It’s important to note that the sauce for pot roast will naturally thicken as it cooks, so it may not be necessary to add any additional thickening agents. If the sauce is still too thin after cooking, you can try one of the above methods to further thicken it.
Gather Your Loved Ones Around the Table with These 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
- Chicken Pot Pie Casserole
IF YOU DO MAKE SOMETHING FROM NOBLEPIG, IT WOULD BE GREAT TO SEE HOW YOURS TURNED OUT! Take a snapshot and tag @NOBLEPIG and #noblepig on INSTAGRAM so I can see how it turned out.
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Classic Pot Roast
- 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
- 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.
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