We didn’t learn how to make pot roast and veggies until well after both of us got married. It’s one of those recipes that made us think, “Wow, why didn’t we learn this sooner?”
Why We Love This Recipe
Perfect for company- This is our (or at least Katie’s!) go-to when company is coming! Pot Roast is one of those classics that is enjoyed by most everyone, especially when paired with our crescent rolls and a simple salad with homemade ranch dressing!
Versatile- Want to leave out the baby potatoes and make mashed potatoes in their place? No problem! Accidentally leave it in the oven for an extra hour? All the better! This pot roast recipe is versatile enough to fit your different needs and adapt accordingly! (If you’re looking for an even easier recipe using chuck roast, check out our simple kettle beef recipe!)
Twin Tips:
- Don’t skimp on the searing time! A good sear equals good flavor. Give it enough time to sear on both sides and achieve a delicious golden brown.
- Make sure you start with enough time to cook it for an extra 30 minutes to an hour if it’s not quite done at the 2 1/2 hour mark. Not rushing the cooking time allows it to shred easily and melt in your mouth!
Variations
- Sometimes when we are already making enough sides, we omit the vegetables completely. To do this, just leave out the vegetables and carry on with the recipe as written!
- If you have some red wine handy, wait until the roast is done searing then deglaze the pot with a splash for a more robust flavor!
Ingredients
- 2–3 lb chuck roast
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp neutral oil (vegetable, avocado, or canola)
- 1 lb peeled carrots
- 1 large onion – quartered
- 1 1/2 lbs baby potatoes
- 2 cups beef broth
Gravy
- Drippings and broth from our Simple Pot Roast
- Approximately 1 tablespoon cornstarch per cup of liquid
- Salt and pepper to taste
Directions
You’ll also need a Dutch oven or heavy-bottomed pot with a lid.
- Preheat your oven to 325 degrees Fahrenheit and make sure your oven safe pot or Dutch oven will fit inside with the lid on.
- Pat the roast dry with paper towels then season on all sides with the salt and pepper.
- Add the oil to the pot and heat on medium high heat until it just begins to smoke, this means it’s hot enough to add the roast!
- Place the roast in the pot, and sear for 2-5 minutes on each side until it’s golden brown. (be careful not to move the roast while it is searing or it won’t sear as well).
- Once both sides are seared, remove the pot from the heat and add the potatoes, carrots and onion. Then pour the beef broth over the top.
- Place the lid on the pot and place in the preheated oven for 2 ½ hours.
- After 2 ½ hours, check to see if it’s tender enough by using a fork to try to shred it. If it doesn’t shred easily, place the pot back in the oven for 20-30 minutes and test again.
- When it’s done cooking, remove the roast from the pot and shred into big pieces to serve. Arrange on a platter with the vegetables, or serve it straight from the pot.
- Save the liquid from the pot to make gravy, if desired!
Roast Gravy Directions
1. Pour all the drippings/liquid from the pot roast recipe through a fine mesh strainer into a liquid measuring cup to remove any large bits of meat or veggies.
2. Check the measuring cup to see how many cups of liquid you have and measure the cornstarch accordingly.
3. Put the cornstarch into a small bowl with equal parts cold water and stir until dissolved.
4. Place the strained liquid into a small saucepan and bring to a simmer.
5. Add the cornstarch mixture to the simmering liquid and whisk until thickened.
6. Salt and pepper to taste. Enjoy!
Happy cooking,
Katie + Beth | Twins at the Table
