One of my family’s favorite Sunday dinners ever is this classic pot roast recipe. It’s bursting with meat, potatoes, and veggies in a splendid blend of warming herbs and spices that give it that classic comfort food flavor everyone loves. Plus, you’ll have plenty of leftovers to enjoy the rest of the week!
Best Pot Roast Recipe
This is hands-down the best pot roast recipe because it uses wholesome ingredients and takes little time to prep. Your slow cooker does all the work for you. Pure genius! Come home to a classic meal after a long day…you deserve it!
Easy Pot Roast Recipe
Why is this pot roast recipe easy? It’s just 10 minutes of your time to prepare it. Then your slow cooker does all the heavy lifting. In 8 hours, you’ll lift the lid to a savory and splendid meal that will warm you inside and out!
Pot Roast Ingredients
- Chuck roast – This is the cut of meat you need (ask the butcher if you don’t see it).
- Cabernet Sauvignon – Pour a little wine for you and for your pot roast too! It makes the meat tender and rich!
- Herbs – Aromatics give this a splendid flavor that soak into the meat during the slow cooking process. This recipe calls for thyme but rosemary and bay leaf are another good substitutes for pot roast seasoning.
- Baby potatoes – These are perfect for simmering in that pot roast gravy all day plus you don’t need to peel them.
- Carrots and celery – The cornerstone veggies for any good pot roast.
What cut of beef is best for pot roast?
Choose a chuck roast that is well-marbled. You’ll get the best flavor! Other popular cuts for pot roast include briskets, beef roast, and round roast when making pot roast in a crock pot.
How to Cook Pot Roast
All you have to do to make this pot roast recipe is brown the meat first in a skillet. Then you add it and all the remaining ingredients into your slow cooker. This is the perfect meal to try even as a beginning cook because it’s failproof! Some people like to use an instant pot or pressure cooker and like to cook pot roast at high pressure to save time. Both options will work but I prefer cooking a pot roast crock pot recipe low and slow for maximum fall-apart tender meat.
Happiness is…your mothers pot roast dinner.
Expert Tips and Tricks for the Perfect Pot Roast Every Time
- Marbling for added flavor – When you shop for the pot roast meat, look for the chuck roast with plenty of marbling in it to make it more flavorful.
- Cut the right size – Try not to cut your carrots and celery too small or they’ll overcook.
- Fresh herbs – I’d recommend fresh herbs over dried ones, but in a pinch, the dried ones can work.
Do you have to brown a roast before putting it in the crockpot?
No, you don’t have to brown a roast prior to using your crockpot. However, you will be rewarded with more flavorful meat if you take a moment to brown it first. If you want it to have an extra rich taste, don’t skip this step.
What liquid do you put in pot roast?
Beef broth and red wine are a good combination of liquids give pot roast the necessary moisture it needs. Pot roast cooks by slowly braising in liquid which keeps it moist and tender.
Should my pot roast be covered in liquid?
When you add everything into the slow cooker, it should be about ¼ of the way way full of liquid. As it cooks slowly, that liquid will cover more of the pot roast and tenderize it.
Do you put vegetables on top or bottom of pot roast?
Bottom – the pot roast goes in first after browning, followed by the rest of the ingredients.
Is it better to cook pot roast on high or low?
It’s always best to cook your pot roast on low. This gives the tough connective tissue of the meat time to braise and become tender enough to fall apart with a fork.
Will pot roast get more tender the longer you cook it?
Yes, when you’re using a slow cooker, the slower and longer it cooks, the more tender your pot roast will be.
How Long to Cook Pot Roast
Your pot roast should cook in your slow cooker on low for 8 hours. You could set it to high for 4 hours, but it won’t come out as tender and delightful. Start it in the morning before you head out for the day and come home to an amazing dinner.
What to Serve with Pot Roast
Pot roast is cooked with potatoes, carrots, and celery in the slow cooker, so what do you serve with it? A nice salad always works well as do fresh-baked dinner rolls (perfect for dunking in the sauce), roasted asparagus, cauliflower with cheese, or creamed spinach.
Is there a difference between a roast and a pot roast?
The key difference between these two dishes is that pot roast is cooked in liquid while a roast is cooked dry. It’s easier to keep a pot roast tasting moist and tender but more work needs to go into a roast.
Why did my pot roast come out tough?
If you didn’t cook it long enough or with enough liquid, your pot roast will not be tender.
How to Store Pot Roast
Pot roast should cool down first, then be moved into an airtight container. You’ll want to pour in the juices from your slow cooker along with it so the meat doesn’t dry out.
Can You Freeze Pot Roast?
You can freeze pot roast for a few months too. It’s great for a quick dinner on a busy night. You’ll want to slice it and store it in a freezer-safe receptacle along with the liquid to keep it from drying out here too.
How to Reheat Frozen Pot Roast
You’ll have to plan ahead for serving frozen pot roast. Put it in your fridge for a day or 2 before you plan to serve it. Then add it to a baking dish, cover with foil and bake at 350F for about an hour.
Classic Pot Roast Recipe
- 4 lbs chuck roast
- 2 yellow onions (chopped)
- 8 garlic cloves (crushed)
- 1 lb baby yukon gold potatoes
- 4 carrots (cut into 2 inch pieces)
- 2 celery stalks (cut into 1 inch pieces)
- 1/4 cup balsamic vinegar
- 1 cup Cabernet Sauvignon
- 2 tbsp dijon mustard
- 1 tbsp brown sugar
- 2 tsp dried thyme
- 2 tsp bouillon (chicken or beef) (powdered granules)
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup beef broth
- 2 tbsp plain flour
- 2 tbsp fresh parsley
- 2 tablespoon vegetable oil ((or olive oil))
- Start by heating oil in a large skillet pan on medium-high heat. While oil is heating, season the chuck roast with a liberal amount of salt and pepper. Sear the roast on all sides until well browned (about 5 minutes per side). Once seared, place the roast into your slow cooker (dutch oven).
- Add in the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, Cabernet, thyme, and bouillon. Season with salt and pepper. Add in the stock and stir. Cook on low setting and simmer for 8 hours or until meat is tender and falling apart and the vegetables are soft. Slice meat and garnish with fresh parsley.
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