Pot roast is a classic comfort dish made by slowly cooking a tough cut of beef in liquid until it becomes tender and flavorful. The slow cooking breaks down connective tissue, turning a firm roast into fall-apart meat with rich gravy.
🥩 Best Cuts for Pot Roast
These cuts work well because they’re marbled and benefit from slow cooking:
- Chuck roast (most popular)
- Brisket
- Round roast
🍲 Traditional Ingredients
- Beef roast
- Carrots
- Potatoes
- Onions
- Garlic
- Beef broth or stock
- Herbs (thyme, rosemary, bay leaf)
📝 Basic Oven Method
- Season & sear the roast in a Dutch oven until browned on all sides.
- Remove meat and sauté onions and garlic.
- Add broth and scrape up browned bits.
- Return roast to pot, add carrots and potatoes.
- Cover and cook at 325°F (163°C) for about 3–4 hours, until fork-tender.
⏲ Slow Cooker Method
- Place vegetables on bottom.
- Put seasoned roast on top.
- Add 1–2 cups broth.
- Cook on low 8–9 hours or high 4–5 hours.
🔥 Flavor Variations
- Add red wine for depth.
- Use Worcestershire sauce for richness.
- Add mushrooms for earthy flavor.
- Make it Mississippi-style with ranch seasoning, au jus mix, and pepperoncini.
If you’d like, I can also give you a gravy recipe or tips to make it extra tender and juicy.
