The Best Pot Roast

Article by: Krissy Downey

There’s something undeniably comforting about a pot roast, and our recipe has it all: the melt-in-your-mouth meat, perfectly tender vegetables and a rich sauce to top it all off. It’s impressive enough for an elevated dinner party, but hearty enough for a family Sunday supper. Plus, it all comes together in just one pot. Read on for everything you need to know about mastering the perfect pot roast.

Classic Pot Roast Ingredients

Beef: We use beef chuck roast – a very classic choice for pot roast.

Vegetables: Celery, carrots, and potatoes add flavor and texture.

Onions and Garlic: These add a rich depth of flavor needed to round out the savoriness of the dish.

Tomato Paste: Tomato paste adds a deep, acidic flavor that balances the richness of pot roast.

Flour: That gravy won’t thicken all on its own! Flour helps turn the braising liquid into a velvety sauce.

Red Wine: Wine adds a complexity to the flavor that intensifies the sauce, and the acidity of the wine also helps to break down the meat, making it tender and juicy.

Stock: Stock is the base of the braising liquid for a pot roast. We use chicken stock in our recipe.

Herbs: Hearty herbs like bay leaves help flavor the sauce while the pot roast cooks, and tender herbs like parsley and chives add a pop of freshness to the finished dish.

Why Is Beef Chuck the Best Choice for Pot Roast?

Beef chuck roast is the most popular cut of meat for pot roast and with good reason. It has a decent amount of fat, or marbling, dispersed throughout the meat, which melts during the cooking process and creates rich, flavorful meat. This cut of meat also breaks down beautifully during long cooking times, resulting in a tender, melt-in-your-mouth texture. Practically speaking, beef chuck is easy to find and relatively inexpensive, so it is the perfect choice for feeding a crowd.

How to Make Pot Roast Like a Pro

Tie the roast. Tying the roast helps it maintain a uniform shape, which results in more even cooking. Since the roast will break down as it cooks, tying it keeps everything together and properly uniform.

Salt the meat in advance. We like to salt the meat and let it rest before we start cooking. It’s an extra step that takes some time, but it results in such a flavorful, tender and juicy roast. Trust us, it makes a noticeable difference.

Brown the meat well. This is the ultimate secret to a flavorful pot roast. Browning the meat creates a sweet, caramelized flavor that enhances the taste of the meat and creates a beautiful depth of flavor. Sear it well on all sides until it has a caramel-y crust.

Use chicken stock instead of beef stock. Most recipes use beef stock, but we prefer chicken stock in our recipe. Chicken stock has a lighter, more subtle taste, creating a milder and more balanced flavor.

Add potatoes to make it a full meal. While most pot roast recipes contain celery and carrots, we also include potatoes in our recipe, making it a complete, one-pot meal.

Can I Make Pot Roast in a Slow Cooker?

There a so many different ways to cook a pot roast, and you can absolutely do it in a slow cooker or InstantPot. However, we think the ultimate pot roast is made in a Dutch oven. While throwing all the ingredients into a slow cooker is super easy, you miss that ever-important step of browning the meat. Dutch ovens also retain heat beautifully, resulting in perfectly tender, mush-free vegetables. In a pinch, though, you can absolutely do it all in the slow cooker.

How Long Will Leftover Pot Roast Last?

Pot roast is perfect for a crowd, but the leftovers keep beautifully if you’re feeding a smaller group. Store them in an airtight container in the refrigerator for up to four days and have several days of comfort food at your fingertips.