Emilie Meyer
Pot roast is a versatile dish that can be used in a variety of recipes. It is a great option for those who want a comforting, home-cooked meal without spending too much time in the kitchen. Pot roast can be cooked in a slow cooker or pressure cooker, making it a convenient choice for busy individuals. By adding different ingredients and seasonings, the pot roast can take on new flavours and be used in a range of dishes, from sandwiches to stews to Mexican-inspired meals. With its versatility and ease of preparation, pot roast is a popular choice for meal prep, as the cooked meat can be frozen and used throughout the week.
| Characteristics | Values |
|---|---|
| Meat | Beef chuck roast |
| Sides/Accompaniments | Carrots, potatoes, celery, parsnips, mushrooms, polenta, egg noodles, mashed potatoes |
| Seasoning | Salt, pepper, garlic, onion powder, Italian seasoning blend, browning sauce, beef bouillon cubes, dried oregano, tomato paste, Worcestershire sauce, balsamic vinegar, red wine vinegar, thyme, rosemary, bay leaves, parsley |
| Cooking Method | Slow cooker, pressure cooker, Dutch oven, crock pot |
| Cooking Time | 8-10 hours on low heat in a slow cooker, 2 hours on high pressure in a pressure cooker |
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What You'll Learn
Classic pot roast recipe
Ingredients
- Chuck roast
- Salt
- Pepper
- Olive oil
- Beef stock
- Onions
- Tomato paste
- Flour
- Red or white wine
- Beef broth
- Thyme
- Bay leaves
- Carrots
- Potatoes
Method
- Season the beef generously with salt on all sides. Place on a rack over a sheet tray and leave uncovered in the refrigerator for 12 to 48 hours.
- Remove the beef from the fridge and season with pepper on all sides.
- Add olive oil to a large Dutch oven pot over high heat until it smokes lightly. Place the beef inside, turn the heat down to medium, and sear on all sides until it is golden brown. This will take 3 to 4 minutes per side.
- Remove the roast to a plate. Add a 1/2 cup of beef stock to the pan and scrape off all of the browned bits.
- Add olive oil, onions, and a pinch of salt to the pot. Cook until the onions are translucent (about 10 minutes).
- Add tomato paste and flour to the pot and stir well.
- Add wine and stir, allowing the wine to reduce (1-2 minutes).
- Add beef broth, thyme, and bay leaves to the pot. Transfer the beef back into the pot.
- Add carrots and potatoes around the beef in the pot.
- Cover and cook in the oven at 350°F for 2 1/2 to 3 hours.
- Garnish with fresh thyme, parsley, or cilantro and serve.
Tips
- You can use yellow, red, white, or sweet onions.
- You can use olive oil, avocado oil, lard, or beef tallow when searing the beef and vegetables.
- You can use homemade beef stock for superior results.
- You can add parsnips, turnips, rutabaga, celeriac root, and mushrooms to the basic vegetables.
- For potatoes, you can use baby Yukon golds or reds, fingerlings, or larger russet potatoes that are quartered.
- You can use Johnny's Au Jus concentrate instead of beef broth for the gravy.
Leftovers
You can use the leftover pot roast to make sandwiches, burritos, quesadillas, nachos, or shepherd's pie.
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Pot roast with vegetables
Ingredients
- Chuck roast
- Salt
- Pepper
- Olive oil
- Onions
- Leeks
- Garlic
- Tomato paste
- Flour
- Oil (avocado, lard, or beef tallow)
- Butter (softened, unsalted)
- Wine (red or white) or dark beer
- Herbs (thyme, parsley, bay leaves, rosemary)
- Vegetables (baby potatoes, carrots, parsnips, mushrooms, etc.)
- Cornstarch
- Celery salt
- Basil
- Worcestershire sauce
Instructions
- Season the chuck roast generously with salt on all sides. Place it on a rack over a sheet tray and leave it uncovered in the refrigerator for 12 to 48 hours.
- Remove the beef from the fridge and season with pepper.
- Add olive oil to a large Dutch oven pot over high heat until it smokes lightly. Place the beef inside, turn the heat down to medium, and sear on all sides until golden brown (3 to 4 minutes per side).
- Set the beef aside on a plate and add onions and leeks to the pot. Season with salt and sauté for 4 to 6 minutes. Continue cooking for about 10 minutes or until the onions are well browned.
- Stir in the garlic and cook until fragrant (30 to 45 seconds).
- Add the tomato paste, flour, and chosen oil or fat to the pot and cook over low to medium heat for 4 to 5 minutes or until the sauce thickens.
- Finish the mixture by stirring in optional vinegar and Worcestershire sauce.
- Add the beef back to the pot with the vegetables and cook until tender. You can add a medley of potatoes (yukon, purple, and red), baby carrots, and parsnips.
- To make gravy, whisk cornstarch into cold water in a small bowl and stir it into the pot with the drippings. Season with celery salt, basil, and thyme, and simmer until thickened (about 5 minutes).
- Remove and discard bay leaves. Slice the roast and arrange on a platter surrounded by vegetables. Serve with gravy.
Tips
- You can use a slow cooker, Crockpot, or Instant Pot instead of an oven.
- Pot roast leftovers can be used for sandwiches, tacos, burritos, nachos, or shepherd's pie.
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Pot roast sandwiches
Another option is to make open-face roast beef sandwiches with brown gravy. You can make these sandwiches with leftover pot roast that has been refrigerated and then diced.
If you want to make sandwiches with your pot roast but don't want to wait until you have leftovers, you can also cook the meat specifically for sandwiches. One recipe recommends cutting the beef roast into 4 or 5 chunks and placing them in a pressure cooker with salt, pepper, mushrooms, beef broth, and a mixture of Worcestershire sauce, garlic, and onion powder. After cooking, you can shred the meat and return it to the pot to soak up the juices and mushroom flavors. You can then use this shredded beef for sandwiches.
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Pot roast with gravy
Ingredients
- Pot roast meat (chuck, rump, arm, or round roast)
- Salt
- Pepper
- Oil
- Onion
- Carrots
- Potatoes
- Flour
- Water
- Butter (optional)
- Fresh herbs (optional)
- Wine (optional)
- Mushrooms (optional)
Instructions
- Prepare the pot roast meat by patting it dry with paper towels, then sprinkle with salt and pepper.
- Heat oil in a large cast-iron skillet over medium-high heat.
- Sear the meat for about 5 minutes on each side, until browned.
- Transfer the meat to a slow cooker or Dutch oven.
- Add onions, carrots, and potatoes to the pot. You can also add mushrooms and fresh herbs for extra flavor.
- Pour in beef broth or a combination of wine and beef broth. For extra flavor, you can use an envelope of brown gravy mix and an envelope of beefy onion soup mix.
- Cook on low heat for 8 to 10 hours, or until the meat is tender and falling apart.
- Remove the meat and vegetables from the pot and keep them warm.
- To make the gravy, simmer the cooking liquid in the pot for a few minutes. Use a fat separator to remove any grease.
- Create a slurry by whisking together flour and water until smooth.
- Slowly whisk the slurry into the cooking liquid until it thickens into a gravy-like consistency. You can also use cornstarch instead of flour to thicken the gravy.
- Season the gravy with salt and pepper to taste.
- Serve the pot roast with mashed potatoes, pouring the gravy over the meat and vegetables. Enjoy!
Tips
- For a richer taste and better texture, use the Dutch oven method instead of a slow cooker.
- If you prefer your potatoes separate from the pot roast, you can cook them separately and make mashed potatoes.
- To enhance the flavor of the gravy, start by making a roux of butter and flour, cooking it until it turns golden, and then adding the drippings from the pot roast.
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Pot roast tacos
Ingredients
- Chuck roast
- Salt
- Pepper
- Taco seasoning
- Orange juice
- Beef stock
- Onions
- Guacamole
- Charred tortillas
- Salsa
Method
Preheat your oven to 325°F. Season the chuck roast generously on both sides with salt, pepper, and taco seasoning. Place the seasoned roast into a Dutch Oven along with orange juice, beef stock, and onions. Secure the lid on the Dutch oven and transfer it into the oven. Bake for 3.5 to 4 hours or 1 hour per pound of meat. When the roast is done, remove it from the oven and shred the meat into large chunks. Assemble your tacos by adding a layer of guacamole, shredded meat, and toppings of your choice, such as white onion, cilantro, salsa, or jalapeño yogurt.
Tips
You can also make this recipe in an Instant Pot. Cut the chuck roast in half and place it into the Instant Pot with 1/2 cup of orange juice and quartered onions. Cook for 1 hour and 10 minutes. Once the timer is up, remove the meat and transfer it to a sheet pan. Tear the meat into pieces and transfer it under a broil to caramelize.
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Frequently asked questions
Pot roast is often served with carrots and potatoes. You can also serve it with egg noodles, mashed potatoes, polenta, celery, parsnips, or mushrooms.
You can use pot roast to make sandwiches, burritos, nachos, quesadillas, or tacos. You can also make a stew or soup by adding vegetables and broth to the roast.
Pot roast can be cooked in a slow cooker on low for 8-10 hours or in a pressure cooker on high pressure for 2 hours.
