The Easiest And Best Pot Roast Recipe Ever
This is the Easiest And Best Pot Roast Recipe with tender fall apart beef and fresh roasted vegetables! Slow braised beef roast with potatoes, onions, and carrots make a delicious and comforting meal the whole family will love.
Servings 6 servings
Calories 572kcal
Ingredients
- 1 teaspoon olive oil
- 3 ½ pounds beef chuck roast
- 1 large yellow onion , peeled and cut into wedges
- 1 bay leaf
- 3 large potatoes , unpeeled and cut into 1 inch chunks
- 5-6 large carrots , unpeeled and cut into 2 inch pieces
- salt and pepper , to taste
Instructions
- Take the beef roast out of refrigerator and bring to room temperature, about 30 minutes, before cooking.
- Preheat oven to 325F/163C degrees. Heat oil in a large (5-7 quart), 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 at 325F/163C degrees.
- Reduce temperature to 300F degrees and cook another 1 ½ hours, or until tender. Serve immediately.
Video
Notes
- No liquid is needed in the recipe, as the roast produces it's own while cooking
- To make a quick gravy: Purée the onions and cooking liquid together
- Leftovers are even better the next day! Cook this roast a day ahead and heat up right before eating for an easy meal or make this beef hash
- To reheat: slice the meat and place in a baking dish, cover with the leftover gravy or add extra beef broth to cover the meat, cover the dish and reheat in a preheated oven at 325F/163C until just heated through. Once reheated, pull it immediately out of the oven so the meat doesn't dry out and toughen up
- Can freeze leftovers by storing in an air-tight container for up to 3 months
- Adapted from a recipe in February 1991 Food & Wine magazine
Nutrition
Calories: 572kcal | Carbohydrates: 19g | Protein: 54g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 182mg | Sodium: 260mg | Potassium: 1507mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8525IU | Vitamin C: 16.5mg | Calcium: 98mg | Iron: 9.1mg