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't be shy! (I used 1.5 teaspoons kosher salt and ½ 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
- ¾ 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 ½ 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)