What says “home cooked meal” better than a delicious, fall-apart, pot roast? If there is any meal you want to master it is the classic pot roast. Everything cooks together slow and low to create a delightfully tender roast and perfect vegetables to go with it.
My choice of meat always depends on the sales at our grocery market so I leave the cut of beef up to you. Today, I used a cheap rump roast but guess what… it was still delicious and tender by supper time!
The best part of this meal? How simple it is to make! Simple ingredients, very few steps, and wonderful results. Yummy!
Classic Pot Roast
- 3-5 pounds Beef Roast (chuck, rump, etc.)
- 5-6 large carrots, cleaned and cut into large chunks
- 2 medium onions, cut into wedges
- 4 large garlic cloves, crushed and skins removed
- Salt and pepper, to taste
- 1/2 teaspoon Italian Seasoning
- 1 sprig rosemary
- 1/4 cup extra virgin olive oil, divided
- 2-3 cups beef broth
Directions: Preheat oven to 300 degrees. Rinse the roast and pat dry with paper towels, optionally remove most of the fat cap. Prepare the vegetables by cutting the onion into wedges, chopping the carrots into large chunks, and removing the skins from the garlic cloves. Heat 2 tablespoons of oil over medium high heat in a dutch oven on the stove top. Once the oil is hot, season one side of the beef well with salt and pepper. Place the seasoned side of the beef down into the pot and sear the meat until golden brown, meanwhile season the other side of the meat. Continue searing each side of the meat until browned all over. Set the meat aside and add another tablespoon of oil to the pot. Add the onion to the pot and cook for a few minutes until browned, remove, add another tablespoon of oil and repeat the process with the carrots. You can also brown the garlic but be extra careful not to burn it, that will give it a harsh bitter flavor.
Deglaze the pot with 1 cup of broth, scraping up all of the browned bits on the bottom. Add the roast back to the pot and pour in enough additional broth to come halfway up the meat. Place the vegetables evenly on and around the roast. Season the vegetables with salt, pepper, the Italian seasoning, and (last but not least) the sprig of rosemary.
Cover the roast and place in the preheated oven. Bake for 4-5 hours. Check the roast after 3 1/2 hours to make sure it does not need any more liquid. Depending on the size of your roast it should be ready and tender between 4-5 hours, maybe sooner if you have a high quality cut of meat. The meat should pull apart easily when it is ready to serve. Enjoy the roast with tender carrots, dark rich onions, flavorful garlic, and delightful mashed potatoes!
Here are our cast of characters for this delightful meal: 3-5 pound roast, onions, carrots, garlic, fresh rosemary, Italian seasoning, olive oil, beef broth, salt, and pepper. You will probably have more reasonably sized onions than I do, two medium onions will do just fine.
Cut the onions into wedges, chop the carrots into chunks, and crush the garlic to remove the skins. No big fuss over the veggies.
Season the beef generously with salt and pepper.
I prefer to cut off most of the fat cap because it is very unappetizing to me. If you choose to leave the fat cap on make sure to place the roast with the fat on top so it melts into the meat and you can easily scrape it off before serving. Leaving the fat on helps flavor the meat and keep it moist, but don’t worry, if you are like me and can’t stomach leaving so much fat on the meat it will be completely delicious without it.
Now, heat some oil in a dutch oven until it is nice and hot- think sizzle sizzle!
Lay the seasoned side of the beef down into the pan and let it get nice and golden. Season the other side of the meat with more salt and pepper.
Don’t forget the sides!
Lookin’ good little roast!
And another splash of oil goes into the pot.
Throw in your onions and let them pick up some of that delightful flavor from the bottom of the pot.
Remove the onions and add another splash of oil before adding in the carrots. Here I added the garlic and only cooked it long enough for me to smell it, but be careful because garlic will burn easily.
After you have browned all of the vegetables pour in about 1 cup of beef broth to deglaze the pot. Scrape up all of those tasty browned bits on the bottom of your pan.
Add your meat back into the pot and pour in enough additional broth to come halfway up the meat. My house already smells sooooo good!
Now cram in all of those beautiful browned veggies. You may have a larger pot than I do and cramming won’t be an issue. My dutch oven is the perfect size for a 3 pound roast and this quantity of vegetables. If I tried to stuff anymore in the pot we would have a problem.
By the way, just ignore the mess on my stove. My hand slipped as the roast was being returned to the pot and splash! I narrowly avoided a big mess on my poor camera. My poor toes on the other hand had an unexpectedly steamy broth shower.
Before we say bye bye to our little roast season all of the vegetables with more salt and pepper, 1/2 teaspoon of Italian seasoning, and place the rosemary sprig on top.
Isn’t this pretty? Now say “see you later” as we cover the pot and put it into our preheated oven for a nice long bake.
I usually check the roast around 3 1/2 hours to make sure there is plenty of liquid still in the pot. Let the roast continue to cook until it is completely tender and delicious!
This time my little roast took 4 hours and I just about lost my mind waiting that long. Expect a longer cooking time if you are making a larger roast.
We can say buh-bye to the rosemary, it has done its job!
Now, just to be sure everything is perfect go ahead and pull off a piece of beef and give it a taste. Glorious! The meat came off easily and nearly melted in my mouth.
This is what dreams are made of.
Serve it up with your favorite mashed potatoes, yes please!
Don’t forget to spoon some of the incredibly flavorful broth over everything. Can’t get enough!
I can’t wait any longer. I couldn’t tell you how fast I managed to devour this meal. I barely sat down before my plate was empty.