Classic pot roast is a delicious, warm and comforting meal that your whole family is going to love.
Does it get any more token comfort food than classic pot roast? I don’t think so. And fall is the perfect season to enjoy it.
There are many methods to making pot roast. Today I am sharing My Most Favorite Pot Roast-Making Method. This method starts by searing the meat on the stovetop. This gets that yummy crust on the outside that is so full of flavor.
Next I remove the roast to deglaze the pan, which is just a fancy way of saying that I pour broth over it and scrape to bring up all of those flavorful bits.
Then I return the roast to the pan and add some veggies and a little more broth. And I cook it low and slow in the oven until it is fall-apart tender. Like, no-knife-necessary tender.
Yum, Yum, YUM!
Tools Used to Make This Recipe
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- Enameled cast iron dutch oven
- Wooden spoon or whisk to scraping up the brown bits
- Measuring cups and spoons
Classic Pot Roast Recipe
- 1.5 Tablespoons olive oil divided
- 2 small onions peeled and halved
- 1.5 teaspoons garlic powder
- salt and pepper to taste - don' be shy! I used 1.5 teaspoons kosher salt and 1/2 teaspoon fresh ground black pepper
- 3 pound eye of round roast
- 3 cups beef broth or stock more or less
- 1.5 pounds potatoes cut into chunks
- 3/4 pound baby carrots
- Optional: fresh herbs. I used 7 sprigs of fresh thyme and 2 sprigs of rosemary
Preheat the oven to 275 degrees.
Place the dutch oven on the stovetop, add 1 Tablespoon olive oil, and preheat over medium-high heat.
Peel and half the onions.
Place them , flat-side-down, in the pan and sear them for about 1.5 minutes.
Season the roast with the salt, pepper and garlic powder.
Remove the onions from the pan.
Add another 1/2 Tablespoon of olive oil to the pan, and place the roast in the pan; sear on each side for about 1.5 minutes.
Remove the roast from the pan, and add about a cup of the beef broth. (watch out for steam!)
Use a wooden spoon or whisk to scrape up the brown bits from the bottom of the pan.
Add the roast back to the pan, being careful not to splash the hot liquid.
Add the onions, potatoes, carrots and herbs (optional - I don't chop, but just put in the whole stems) to the pan. Season with a little additional salt and pepper, if desired.
Add enough beef broth or stock so that the liquid comes up to one half the roast height. (I used about 2 additional cups + 1 cup used to deglaze the pan = 3 cups total)
Put the lid on the pot, and transfer to the oven.
Roast in the oven for about 3 hours (about an hour longer for 4 to 5 pound roasts)
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Each serving is approximately 10 PointsPlus on Weight Watchers.