This recipe is for the Easiest And Best Pot Roast Ever! Tender fall apart beef, potatoes, and carrots make a delicious and comforting meal the whole family will love.
This really is one of the best pot roast recipe ever and is adapted from an old Food & Wine magazine of mine (February 1991 issue date). Literally, this has been the only pot roast recipe I have used since then 1991.
I love it, not only because it consistently produces a fantastic tasting roast, but it makes enough leftovers to make roast beef hash for breakfast the next morning.
How to make the easiest and best pot roast recipe ever!
This recipe is truly easy as pie to make. No liquid at all goes in the pot and only salt and pepper for the seasoning. You can also cook it a day ahead of time.
The next day just remove the congealed fat and puree the onions with the remaining liquid to make a gravy. Slice the roast and put it in the gravy to reheat.
On the table and ready to eat with the homemade french bread I made last week. I always make made two loaves and freeze one so I can enjoy it with a good roast like this one!
Enjoy making the easiest and best pot roast ever and make sure to save a little leftovers to make some roast beef hash for breakfast the next day!
- 1 tsp olive oil
- 3 1/2 pounds Beef Roast , chuck shoulder or rump, trimmed
- 1 large yellow onion , cut into wedges
- 1 bay leaf
- 3 large potatoes , unpeeled, cut into 1 inch chunks
- 5-6 large carrots , unpeeled, cut into 2 inch pieces
- salt and pepper to taste
Take beef roast out of refrigerator and bring to room temperature, about 30 minutes, before cooking.
Preheat oven to 325F degrees. Heat oil in a large, heavy dutch oven pot over medium high heat until hot. Place meat in pot and cook, without turning, until bottom is well browned. Using tongs, turn meat and brown on all sides.
Push meat to the side of pan, add the onion, and lightly brown. Stir in the bay leaf and set the meat on top of the onion mixture.
Scatter the potatoes and carrots around the meat. Sprinkle with salt and pepper.
Cover the pot with a lid or foil and roast in oven for 30 minutes.
Reduce temperature to 300F degrees and cook another 1 1/2 hours, or until tender. Serve immediately.