Perfect Pot Roast
This perfect pot roast is tender, savory, and delicious, and so easy to make! It’s the perfect comfort food meal!
Now that the weather is finally cooling down, I have been turning to all of my favorite comfort food meals! I love any excuse to use my Le Creuset dutch oven (which I love like one of my children – ha ha!) and this perfect pot roast is the ideal recipe for it. It cooks low and slow in the oven for hours, makes the house smell totally amazing, and comes out perfectly tender and delicious. It’s a low effort meal that tastes like a million bucks!
I like to cook the onions and carrots with the meat, and cook the potatoes separately, but you can always throw in some potatoes with the meat if you like. It turns out fantastic either way! I love that the meat gets so tender that it basically just falls apart on its own. It’s such a simple recipe, but turns out totally delicious and has a wonderful savory flavor. Since the ingredients are so simple, you’ll definitely want to use a high quality roast for the best results.
I usually make the mashed potatoes in the Instant Pot (because it’s the easiest, least steamy way to make them!) and my family loves it when I make these perfect crescent rolls as well. It’s the perfect dinner for a leisurely weekend evening!
If you have any leftovers, this roast also makes really good sandwiches, tacos, or enchiladas! I always love repurposing leftovers and making them into something new and delicious. This perfect pot roast is so simple, and so tasty!
Perfect Pot Roast
Print Recipe
Ingredients
- 3-4 pounds chuck roast
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 whole onions peeled and cut into quarters
- 6 whole carrots cut into 1/2 inch chunks
- 4 cups beef broth
Instructions
- Preheat the oven to 275. Sprinkle both sides of the roast liberally with salt and pepper. Heat a heavy (oven safe) pot or dutch oven over medium heat. Add the onions to the pot and cook them for a few minutes on each side, until browned. Remove them from the pot, then add the carrots and cook a few minutes, tossing to brown. Add the seasoned roast to the pan, and cook 2-3 minutes on each side, until browned.
- Remove the roast from the pan and pour about 1 cup of broth into the pan. Use a whisk to loosen the browned bits from the bottom of the pan. Add the roast, onions, carrots, and remaining broth to the pot. Cover and cook in preheated oven for about one hour per pound of roast (mine was perfect after 3 hours). Serve hot with mashed potatoes.
