What is pot roast? Pot roast isn’t a cut of meat itself. It’s a savory, braised beef dish made by browning the meat before cooking it “low and slow” in a covered casserole dish or Dutch oven. In most recipes, you will brown the roast on the stovetop first, then transfer it to the oven or a slow cooker. Learn how to make beef pot roast with this step-by-step recipe and cooking instructions.
Roasts are cut from the steer’s chuck or shoulder; the rib and loin areas; the round, or butt and back leg, and the brisket, or chest. Generally, fattier roasts come from the animal’s forequarter, or front end, Gathy said. Roast beef is a dish of beef that is roasted, generally served as the main dish of a meal. In the Anglosphere, roast beef is one of the meats often served at Sunday lunch or dinner.
Beef Pot Roast Ingredients
Pot roast is a big, tough beef cut (usually a cheap cut perfect for slow cooking), seared, covered, and cooked slowly with herbs and veggies in a flavourful broth until falls apart tender. A good pot roast can be made with any cut of beef roast: chuck roast, round roast, or briskets.
- Beef pot roast (any cut will do)
- 1 onion, sliced
- 2 carrots, chopped into large chunks
- 2 stalks of celery, chopped into large chunks
- Peppercorns (about 10-12) or 1 tsp whole black peppercorns
Instructions to Make Beef Pot Roast
- Preheat oven to 325 degrees.
- Season roast with salt, pepper, and garlic powder.
- Brown roast on all sides in a large skillet over medium-high heat (if you don’t have a skillet that can hold the entire roast, brown it in batches). Once browned, place it in a roasting pan and add vegetables around it; pour beef broth over everything, you want there to be enough liquid that some is bubbling up around the edge of your dish while cooking!
What Type of Meat is Best for Pot Roast?
Pot roast is traditionally made with tougher cuts of well-marbled beef. As it cooks, the marbled fat breaks down and tenderizes the meat. There are a few options to choose from:
You can’t go wrong with a shoulder chuck roast. It’s affordable and ideal for braising. When finished, the meat is super juicy and easy to shred. Braised brisket becomes deliciously tender and still sliceable. Round has the potential to be juicy and flavorful, but it’s very lean compared to chuck and brisket. Therefore, it’s important to cook it precisely and be careful not to dry it out.
More Information About Beef Pot Roast
Want to know how to make beef pot roast? Or how long you should cook it for? This tutorial will answer all your questions and more!
- How long do I cook my beef pot roast?
Add in the onions and the carrots, along with the fresh herbs. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.
- What if I forget about it and leave the oven on all day?
The results of leaving an oven overnight or for hours can possibly be disastrous and deadly. If you leave an electric oven on, it could lead to a fire. If you leave a gas oven on, it could lead to a fire and carbon monoxide poisoning.
- Can I make this dish in a slow cooker or Instant Pot?
Unlike a slow cooker, an Instant Pot can have your meal ready much faster and also with minimal work from you. If you don’t have a long lead time to let a meal bubble away all day in the slow cooker, the Instant Pot might be the better option.
If you have more questions about cooking, storing, or reheating your favorite recipe for this delicious meal then keep reading!
Here’s a recipe for beef pot roast. This is a great, easy recipe for pot roast that can be used for sandwiches or over mashed potatoes. You can also freeze it and use the leftovers later in other meals! To make a very flavorful isn’t so much about the seasoning for the beef chuck roast, and more about creating a flavorful base for the sauce. Don’t worry about covering up the chuck roast with a mix of dry rub but rather season generously with salt and pepper (pre-browning) and work on the base for the roast.