Easy Pot Roast Recipe (Stovetop & Oven)
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Easy pot roast recipe made in one pot, using simple ingredients and loaded with potatoes and carrots. The meat is very tender and just melts in your mouth and is packed with flavor.
This is a classic old fashioned, dinner recipe that my Mom taught me and she learnt it from her mother who learnt it from her mother and so on. This Slow Cooker Mississippi Roast recipe is another spin on this dish that you would love!
Many different ways to make roast:
- Slow cooker/ Crockpot
- Stove top pot roast
- Instant pot/ Pressure cooker
- Dutch Oven
I make it in oven and stovetop, using a Dutch Oven or any other oven-safe pot with a lid.
There are various versions with:
- Onion soup mix
- Red wine
- Mushroom soup mix
- Cream of mushroom
- Ranch dressing
Aside from some vegetables, herbs and spices, I don’t add all those other ingredients from that list and it’s still amazing! The meat is so soft and tender. Also, since everything is cooked for so long, the flavors of all the ingredients really penetrate the meat and adds a lot of flavor, making this the best roast ever!
How do you make pot roast in oven and stovetop?
Start off be sprinkling salt and pepper on the meat and and searing/browning it in some oil on stovetop. Keep aside. In the same pot, add onions, ginger, garlic until fragrant. Add the roast back along with broth, red wine (optional), fresh thyme, rosemary, sage, bay leaf. Bring to a simmer. Then, put the lid on and roast in the oven at 350 degrees for 1.5 hours. Remove from oven. Add potatoes, carrots, celery and roast in the oven again for another 1.5 hours. Discard the bay leaves and sprigs. Shred the roast or cut into big chunks and enjoy!
How long does it take to make roast in the oven?
For a 3 pound roast– it takes 3 hours to become completely tender and cooked through.
For 4-5 pound roast– it takes 4-5 hours.
What is the best cut of meat for a pot roast? What is the most tender cut of roast?
Chuck is supposed to be the most tender and perfect choice.
What sides to serve with chuck roast?
- Potatoes– Such as these Mashed potatoes or Mashed Sweet Potatoes (One Pot).
- Salad– Such as this Easy Kale Salad (One Bowl).
- Bread– Such as crusty artisan bread, dinner rolls, breadsticks.
- Roasted vegetables– Such as Oven roasted asparagus or Oven roasted broccoli.
- Rice– Steamed plain rice or this Easy Rice Pilaf (One Pot).
- Risotto– It’s super rich creamy and compliments this dish perfectly.
Variations and tips
Make sure to brown the meat- because it gives it a nice crispy exterior and helps with the overall texture.
Adjust the amount of herbs and spices– This is based on your preference.
Use other vegetables– I only use potatoes, carrots and celery but you can add other veggies of your choice. If a veggie cooks fast, add it near the end.
Use low sodium broth- Because it prevent the meal from becoming too salty.
Try other broths- Beef broth tastes the best but vegetable or chicken broth can also be used.
These pictures below show step by step instructions of the cooking process.
Other One Pot Meals
Easy Pot Roast Recipe
- 3 pound Boneless chuck roast, Trimmed of excess fat
- 2 tbsp Oil
- Salt, To taste
- Pepper, To taste
- 1 tsp Paprika
- 2 cups Onion, Roughly chopped
- 3 tbsp Garlic, Finely chopped
- 1 tbsp Ginger, Finely grated
- 2 cups Beef broth, Low sodium
- 3/4 cup Red wine, Optional- I didn’t use this
- 2 sprigs Thyme, Fresh
- 2 springs Rosemary, Fresh
- 1 sprig Sage, Fresh
- 1 Bay leaf
- 2 pounds Potatoes, Cut into 2 inch cubes
- 4 Carrots, Cut into 2 inch pieces
- 2-3 Stalks Celery, Optional, Cut into 2 inch pieces
- Heat oil in a large Dutch Oven over medium-high heat.
- Add roast and season one side with salt, pepper and paprika Sear it.
- Then, flip it over and season the other side with salt, pepper and paprika. Sear it.
- Sear and brown the sides of the roast too.
- Remove roast to a plate and keep aside.
- In the same Dutch Oven, add onions, garlic, ginger and saute until golden brown and fragrant.
- Add the roast back into to Dutch Oven.
- Add beef broth, red wine (optional), thyme, rosemary and bay leaf.
- Bring to a simmer.
- Then, cover the Dutch Oven with lid and transfer to oven.
- Bake at 350 degrees for 1.5 hours or until roast is almost tender.
- Remove from oven and add carrots, potatoes and celery.
- Return to oven and bake for 1.5 hours until roast and vegetables are all fully cooked.
- Now, you have 2 options: Shred roast with 2 forks OR remove it and cut into large pieces and add that back into the pot.
- Discard the bay leaf as well as thyme and rosemary sprigs. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.