My family loves a good pot roast. With fork tender beef, carrots, celery and potatoes, what’s not to love?
I’ve learned that the secret to making a perfect pot roast is (1) You must first brown the meat and (2) You need to cook the meat low and slow. Which means that you need to cook it at a low temperature for a long time. I’ve been using this pot roast recipe for ages, and it’s a winner every single time.
Perfect Pot Roast
Beef chuck roast (I usually buy a 3 pound roast, so we have plenty of leftovers)
1 – 2 onions
2 – 3 carrots
2 -3 stalks of celery
4 -5 medium potatoes
3-4 sprigs of fresh thyme
3-4 sprigs of fresh rosemary
4 cups beef broth
Begin by preheating your oven to 300 degrees.
Take your beef out of the refrigerator, and season it with plenty of salt and pepper. Let it rest on the counter while you prepare the veggies.
Thinly slice your onions. Peel your carrots, then cut them into 1 1/2″ – 2″ pieces. Do the same with the celery and potatoes.
Place a large, oven proof pan on the stove and turn the heat to medium-high. Once the pan is heated, add 2 to 3 tablespoons of olive oil and continue to heat until for 1-2 minutes.
Once the oil is hot, quickly toss in the onions and cook them until they are nice and brown. Once they are cooked, remove them with a slotted spoon and place them on a plate.
Next, add the carrots and the celery to the same pan, and quickly brown the outside (Don’t worry about cooking them through – we just want some nice color. They’ll finish cooking in the oven.) Once they’re browned, move them over to the same plate as the onions.
Now, add the meat to the pan, and sear it on ALL sides. Use your tongs to be sure to sear the edges of the meat – we want the whole piece browned. (If you find your beef sticking to the pan, add a bit more olive oil. You should be able to move the meat freely, without tearing it when you move it around in the pan.) Place the meat on the plate with the veggies.
Next, you need to deglaze the pan by adding a cup of beef broth and using a wooden spoon to dislodge all of the bits that have stick to the bottom of the pan.
Lastly, add the beef and the veggies back to the pan. Throw the potatoes on top, and add the rest of the beef broth. Throw in a few sprigs of fresh thyme and fresh rosemary if you’ve got them. (If you don’t have any on hand, no big deal. I’ve made this roast with and without the herbs and it turns out delicious either way).
Put your pan in the oven and roast for about an hour per pound. Serve this roast with homemade gravy and a loaf of artisan bread.