🥩 Pot Roast
Pot roast is a classic slow-cooked beef dish where a tougher cut of meat is braised in liquid until it becomes fork-tender and full of rich flavor. It’s comfort food at its best.
🥩 Best Cuts to Use
These cuts become tender with long, slow cooking:
- Chuck roast (most flavorful and popular)
- Brisket
- Bottom or top round
🥕 Classic Ingredients
- Beef roast
- Carrots
- Potatoes
- Onions
- Garlic
- Beef broth or stock
- Herbs (thyme, rosemary, bay leaf)
🍲 Oven Method (Traditional)
- Season generously with salt and pepper.
- Sear the roast in a Dutch oven until browned on all sides.
- Remove roast and sauté onions and garlic.
- Add broth (and optional red wine) and scrape up browned bits.
- Return roast to pot, add vegetables around it.
- Cover and cook at 325°F (163°C) for 3–4 hours until fork-tender.
⏲ Slow Cooker Method
- Place chopped vegetables on the 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 deeper flavor.
- Stir in Worcestershire sauce.
- Add mushrooms for richness.
- Try Mississippi-style (ranch seasoning, au jus mix, butter, pepperoncini).
💡 Tips for Extra Tender Meat
- Don’t rush it — low and slow is key.
- Let it rest 10–15 minutes before slicing.
- Slice against the grain.
If you’d like, I can also give you a thick homemade gravy recipe to go with it.
