gardeninthekitchen.com
Pot Roast Recipe
Classic pot roast braised until fall-apart tender in a rich savory broth with carrots and herbs. Includes Dutch oven, slow cooker, and Instant Pot methods.
Prep
20 min
Cook
3h 20m
Total
3h 40m
Serves
6
Instructions
- 01
Start by seasoning the beef well, on all sides with salt and pepper.
- 02
In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate.
- 03
To the grease left in the pot, add in onions and garlic and sauté until onions are translucent (about 2-3 minutes). The onions can be tender at this point, as they will soften to perfection while the recipe is cooking in the oven.
- 04
Then stir in the tomato paste, then flour. Stir well. This is a quick moving process, At this point the flour will absorb all the oil/ moisture
- 05
Add the wine, stir and allow the wine to reduce (1-2 minutes).
- 06
Add beef broth, a few sprigs of fresh thyme and bay leaves.
- 07
Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot. Cover and cook in the oven at 350F degrees for 2 1/2 to 3 hours.
- 08
When done, garnish with fresh thyme, parsley or cilantro and serve.
Nutrition
per serving · 1 serving
- Calories
- 640
- Protein
- 49g
- Carbs
- 39g
- Fat
- 31g
- Fiber
- 6g
- Sugar
- 6g
- Sat. fat
- 12g
- Sodium
- 566mg
- Cholesterol
- 156mg
Variations & swaps
Ingredients and substitutions
- The ingredients in this pot roast recipe are fairly common and should be easy to find:
- Beef – Shoulder cut chuck roast is my pick for pot roast. It has outstanding marbling and is perfect for braising at a low temperature over several hours.
- Onion and garlic – Two important aromatic elements that not only make your pot roast taste amazing, but also fill your home with a wonderful aroma.
- Flour – All purpose flour will thicken the red wine and beef broth sauce. If you’re gluten free, use a 1:1 gluten free flour blend, almond flour, tapioca flour, or cassava flour instead.
- Red wine – To deglaze the dutch oven and wake up the deep, rendered flavors. A dry red wine is best, like Merlot, Cabernet, or Pinot Noir. If you’d prefer to make it without alcohol, replace the wine with more beef broth or unsweetened pure grape juice.
- Beef broth or beef stock – This is your primary source of liquid for braising. Use a good, quality beef broth or make bone broth from scratch. Alternative you can use bouillon beef to make the broth.
- Herbs – I like to keep it simple with bay leaves and sprigs of fresh thyme or fresh rosemary. To improve the presentation, garnish each serving with parsley or cilantro.
- Yellow potatoes and carrots – These are classic pot roast vegetables. If you use a different potato, make sure it’s waxy with thin, delicate skin. Avoid starchy Russet potatoes as they do not hold their shape as well.
- “This recipe was incredible. I fell in love with this red wine sauce… Everyone I fed this to said it tasted like it was restaurant quality.” — Sophia ★★★★★
Variations
- Vegetables in pot roast – much like the classic Mississippi Pot Roast, potatoes and carrots are the classic vegetables you’ll find in pot roast but don’t feel like you need to limit yourself. Try adding chopped onion, pearl onions, parsnips, turnips, or rutabaga as well.
- Make pot roast gravy instead of red wine sauce – To do so, strain the broth mixture through a fine mesh sieve and pour the strained liquid back into the pot. Make a slurry by whisking the flour and water together, then add the slurry to the pot. Bring to a boil, whisking continuously until thickened.
- Gluten free pot roast gravy – Make a slurry with a gluten free thickening agent, like tapioca, potato, or arrowroot starch.
Free · No ads
Save this recipe to your own library.
iCook.ing is a free recipe library. Create an account in 10 seconds to save this recipe, plan your week, and head to the store with one shopping list.
Save from anywhere
Paste a link from a recipe blog, Instagram, TikTok, Facebook, or Pinterest — we pull the ingredients, steps, and photo.
Plan your week
Drag recipes onto a weekly plan, scale for the number of people you're feeding, and never wonder what's for dinner.
One shopping list
Your plan rolls up into a single, de-duplicated shopping list — sorted by aisle so the store run is faster.
Cook, don't scroll
Big, screen-stays-awake cook mode with built-in timers. No ads. No life story above the recipe.