Best Pot Roast Recipe
Pot roast is an American dish usually based on a tougher cut of beef that is seared in a pan and simmered in stock or its own juices. In America, the dish is also known as Yankee pot roast, referring to the fact that it’s most often prepared in New England.
In a Yankee pot roast, vegetables such as carrots, onions, and potatoes are simmered together with the braised beef. The dish is basically an American variation of the French dish boeuf á la mode, brought over to New Hampshire and Maine by French immigrants.
RECIPE INGREDIENTS
Salt and freshly ground black pepper
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
DIRECTIONS ON HOW TO MAKE THE BEST POT ROAST RECIPE
Preheat the oven to 275 degrees F. Season the chuck roast with salt and pepper. Heat the olive oil in Dutch oven over medium-high heat. Add the halved onions, browning them on both sides. Remove the onions to a plate.
Stir in the carrots into the same very hot oven and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either 1 cup beef broth to deglaze the oven, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along with the fresh herbs.
Cover with lid, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it’s fall-apart tender.
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Ingredients
Salt and freshly ground black pepper
6 to 8 whole carrots, unpeeled
3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Instructions
- Preheat the oven to 275 degrees F. Season the chuck roast with salt and pepper. Heat the olive oil in Dutch oven over medium-high heat. Add the halved onions, browning them on both sides. Remove the onions to a plate.
- Stir in the carrots into the same very hot oven and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either 1 cup beef broth to deglaze the oven, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along with the fresh herbs.
- Cover with lid, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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Ingredients
Salt and freshly ground black pepper
6 to 8 whole carrots, unpeeled
3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Instructions
- Preheat the oven to 275 degrees F. Season the chuck roast with salt and pepper. Heat the olive oil in Dutch oven over medium-high heat. Add the halved onions, browning them on both sides. Remove the onions to a plate.
- Stir in the carrots into the same very hot oven and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
- If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either 1 cup beef broth to deglaze the oven, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. Add in the onions and the carrots, along with the fresh herbs.
- Cover with lid, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.