Pot Roast

Tender, Flavorful Pot Roast for Comforting Family Dinners and Special Occasions

This Pot Roast recipe is the ultimate comfort food, delivering tender, melt-in-your-mouth beef and vegetables, all infused with rich flavors from slow cooking. It’s the perfect centerpiece for Sunday dinners, family gatherings, or holiday meals like Christmas or Thanksgiving. Slow-cooked to perfection, this dish is a hearty, one-pot meal that’s sure to satisfy and impress. Whether you’re celebrating a special occasion or just want a cozy, comforting dinner, this pot roast is a go-to recipe.

Pot roast is ideal for family gatherings, Sunday dinners, holiday celebrations like Christmas, or any time you’re craving a rich and hearty meal. It’s also perfect for cold-weather comfort food, bringing everyone together around the table.

How to Make from Scratch Pot Roast

1. Season the Roast: Pat the beef roast dry with paper towels and generously season it with salt and pepper.
2. Sear the Meat: In a large Dutch oven or oven-safe pot, heat oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
3. Cook Vegetables: Add onions, carrots, and celery to the pot. Sauté for about 5 minutes until softened.
4. Add Liquids: Deglaze the pot with beef broth, scraping up any browned bits from the bottom. Add garlic, rosemary, and thyme, then place the roast back in the pot.
5. Slow Cook: Cover the pot with a lid and place it in the oven at 300°F (150°C) for 3-4 hours, or until the meat is fork-tender.
6. Serve: Remove the pot from the oven, and let the roast rest for 10 minutes before slicing and serving with the vegetables and gravy.

When to Flip Pot Roast

You don’t need to flip the pot roast during the slow cooking process. However, during the initial searing step, ensure that you brown all sides evenly, turning the roast every few minutes to achieve a crust on all sides.

How to Reheat Pot Roast

To reheat the pot roast, place leftovers in a baking dish and cover with foil. Heat in a 325°F (160°C) oven for about 20-30 minutes, or until heated through. Alternatively, you can microwave individual portions for 1-2 minutes.

Can You Save the Batter Pot Roast?

Pot roast doesn’t involve batter, but if you have leftovers, they can be saved in the refrigerator for up to 3 days. Store the beef and vegetables in an airtight container with some of the broth to keep everything moist.

Can You Freeze It Pot Roast?

Yes, the pot roast freezes well! After cooling, place the beef, vegetables, and broth in an airtight container or freezer bag. Freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm it up in the oven or stovetop.

Ingredients:

• 3 to 4 lb beef chuck roast
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 carrots, peeled and chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

Directions:

1. Season the beef: Generously season the beef chuck roast with salt and pepper on all sides.
2. Sear the roast: Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until well-browned, about 4-5 minutes per side. Remove and set aside.
3. Cook the vegetables: In the same pot, add onions, carrots, and celery. Sauté until the onions are translucent, about 5 minutes. Add garlic and cook for another minute.
4. Deglaze the pot: Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
5. Add the roast: Place the seared beef back into the pot, along with rosemary, thyme, and bay leaves.
6. Slow cook: Cover with a lid and place in a 300°F (150°C) oven. Cook for 3-4 hours, or until the meat is fork-tender.
7. Serve: Remove the roast from the oven and let it rest for 10 minutes. Slice and serve with the vegetables and pan gravy.

Editor’s Note:

For an extra burst of flavor, you can add a splash of red wine to the pot when deglazing. Also, feel free to customize the vegetables—potatoes and parsnips make great additions. This dish pairs beautifully with mashed potatoes or crusty bread for soaking up the rich gravy.

Nutrition Facts (per serving):

• Calories: 430
• Fat: 22g
• Carbohydrates: 10g
• Protein: 45g
• Fiber: 3g
• Sugar: 4g

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