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Ultimate Pot Roast Recipe

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Consistently rated by our readers as the BEST pot roast recipe EVER!  Fork tender beef is smothered in a rich gravy and served with tender flavor-infused vegetables – the depth of flavor in this pot roast is simply phenomenal and is guaranteed to get rave reviews from around the dinner table. You can make it in the oven or in your slow cooker. Whichever method you use, get ready to sit down to a truly memorable and mouthwateringly delicious meal!

pot roast recipe best ultimate classic american slow cooker crock pot oven method

The Magic of a Great Pot Roast

I can’t think of anything better than coming home to the smell of a roast wafting through the house, beckoning “it’s dinner time.”  And this pot roast recipe is truly an exceptional one.

The smell of a cooking roast is nostalgic to me. ย It’s said that smell is more closely linked to memory than any of the other five senses. ย The smell of freshly baked bread might trigger memories of grandma’s kitchen; ย the scent of cologne or perfume, a romantic encounter; the odor of mothballs, a great aunt’s house; the stench of stale carpet, those penny-pinching college dorm days. ย Whatever the association might be, smell is a powerful thing. ย And for me the smell of a slow-simmering roast will forever remind me of home.

pot roast recipe best ultimate classic american slow cooker crock pot oven method

I learned how to make the best roasts and gravies from my mom. She is a master at coaxing the most flavor out of a roast and making the most mouthwatering sauces. Growing up she would often make roasts on Sundays (two of my favorites are her German Senbraten and Sauerbraten). Sunday mornings would mean the smell of a roast being seared and onions being fried. The remaining ingredients would be added to my mom’s special roast pan (something she got from her mom and that I’ll one day cherish as my own) and she would place it in the oven to cook for a few hours while we went to church. By the time we got back home, stomachs rumbling, we would be met with the most wonderful smell of tender beef slow simmering in the most flavorful juices. Before long our family was gathered around the table for a delicious pot roast dinner. I’m going to share what I learned from my mom along with a few tips of my own for making the most incredible pot roast.

pot roast recipe best ultimate classic american slow cooker crock pot oven method

How to Make a Pot Roast

Pot roast, also called Yankee pot roast, is a classic American dish that takes a tough cut of beef and cooks it low and slow until it is tender and juicy. The resulting juices are rich in flavor and are thickened to make the accompanying gravy. Vegetables like carrots and onions are commonly slow-cooked with the beef, infusing them with flavor, and are then served along with the roast.

There is a world of difference between a good pot roast and a great pot roast, and I’m going to share my tips with your for how to make the very best pot roast ever:

  • Choose a tough cut of beef with a good amount of marbling. The more marbling, the more flavor your pot roast will have. Chuck roast, bottom round and brisket are all good choices with chuck roast being the most classic.
  • Go for a high temperature sear and really SEAR it. Pat the roast dry with a paper towel to ensure a better sear. Searing the beef until generously browned will contribute more depth of flavor to the final gravy than probably any other variable. Give it a proper sear: When you go to turn the meat it should lift easily and it should have formed a deep brown crust. Sear the beef on ALL sides. The more browned, the more flavor.
  • Deglaze the pot. After browning you’ll have bits of very browned pieces stuck to the bottom of your pot. These bits are called fond and pack a TON of flavor. The key is getting them unstuck and you do that by a technique called deglazing. You do that by pouring in the wine, bringing it a boil, and scraping the bits off the bottom of pot.
  • Use dried herbs. They are ideal for dishes that require a long cooking time because it takes a long time to coax the oils out of them. Dried herbs will impart a deeper and more concentrated flavor.
  • Add the bacon. Whether you lay it over the roast or dice it up and fry it first, it doesn’t matter. Just add it.
  • Don’t skip the tomato paste. This “secret ingredient” adds sweetness and builds umami is sauces and will do wonders for your pot roast gravy.
  • Use the red wine. I know we’re stepping into Beef Bourguignon territory here but there’s a reason that classic French stew has won the world over. And the addition of wine is one of them. It adds more flavor and helps tenderize the beef.
  • Be patient. If the beef isn’t fall-apart tender it just needs more time. The connective tissues in beef require a very long, very low cooking time and the time can vary from one cut of beef to the next. Put the lid back and let it continue cooking.
pot roast recipe best ultimate classic american slow cooker crock pot oven method

What to Serve With Pot Roast

Pot roast is a hearty and flavorful dish that pairs well with a variety of side dishes.  Here are just a few options:

  • Mashed Potatoes โ€“ plain and simple is all thatโ€™s needed with this amazing pot roast gravy.ย  Or you can jazz things up with theseย Mashed Potatoes and Parsnips with Horseradish.
  • Buttered Noodles
  • Roasted or Grilled Vegetables โ€“ for something different try our roastedย Spiralized Beets.
  • Green Beans โ€“ steamed or sautรฉed or served French style likeย Green Beans Almondine.
  • Coleslaw โ€“ a cool and crispy contrast, a great option for warm weather.ย  Try ourย Creamy Coleslawย orย Freezer Slaw.
  • Biscuits or Dinner Rolls โ€“ for the flakiest biscuits EVER try ourย Buttermilk Biscuits.
  • Rice โ€“ regular steamed rice or try our homemadeย Rice-a-Roni.
  • Cornbread โ€“ weโ€™ve got three options for you:ย Cornbread Muffins, a healthierย Quinoa Cornbread, or our rustic 100% cornย Skillet Cornbread.
  • Salad โ€“ a leafy green salad, grain salad, or a fruit salad all pair well.
  • Pickles or Pickled Vegetables โ€“ serve some cool, crisp and tangy items on the side for some nice contrast likeย Pickled Onions,ย Pickled Pepperoncini Peppers, or even someย Pickled Jalapenosย for some heat.
  • Braised Red Cabbage โ€“ myย Rotkohl (German red cabbage) is always a hit and is a standard for beef roasts in Germany.

Feel free to mix and match any combination of side dishes.  But in the end, the real star of the show is this incredible pot roast and whichever sides you choose to go with it, your guests are going to love the meal!

pot roast recipe best ultimate classic american slow cooker crock pot oven method

Make-Ahead and Storage

This pot roast recipe makes for the perfect make-ahead dish because its flavor gets even better. Pot roast leftovers are something I really look forward to. It will keep in the fridge for up to 4 days and also freezes well for up to 2 months. Take it out of the freezer the day before and let it thaw in the fridge. Gently reheat it on the stovetop or in the microwave in a covered dish.

pot roast recipe best ultimate classic american slow cooker crock pot oven method

Pot Roast Recipe

Let’s get started!

Note: The pictures for the pot roast recipe below show the roast being prepared in a slow cooker. In the recipe card I provide instructions for preparing it in the oven.

First prepare the rub by combining all of the pot roast seasoning spices/herbs together.

pot roast seasoning herbs spices

Rub, rub, rub that roast down on all sides using every last bit of that spice rub.

rubbing down the beef with dry rub

Heat the olive oil in a Dutch oven or heavy pot and liberally sear the roast on all sides until a dark brown crust forms. Remove the roast and place it in the slow cooker (I’m using a 7 quart slow cooker). 

Note: The pictures omit the step of sauteing the vegetables, which I highly recommend doing. Add the onions to the pot and cook for about 10 minutes until starting to brown. Add the garlic and cook for another minute. Add the carrots and celery and cook for 3-5 minutes.

Deglaze the pan: Add the wine and bring it to a boil, scraping up the burnt bits of beef on the bottom of the pan.  Add the beef broth, tomato paste, and salt and return it to a boil for a couple of minutes, stirring to combine.

browning the beef and adding the sauce

Pour the mixture over the pot roast, positioning the vegetables all around the sides of the roast.

Add the bay leavers and place the strips of bacon on top of the roast.  (Note, if you prefer you can dice and fry the bacon first.)

adding veggies and bacon

Cook on LOW for 8-10 hours or on HIGH for 5-6 hours.

Pour the liquid from the slow cooker into a medium stock pot, leaving the roast and vegetables in the warm slow cooker. 

making the gravy

Make the Gravy:

Bring the liquid from the slow cooker to a gentle boil. 

Make the flour slurry to thicken the gravy by whisking the flour in the extra beef broth until it’s dissolved.  Whisk flour slurry into the simmering gravy and continue whisking constantly until the gravy is thickened.  Whisk in the butter until melted and incorporated. Add salt and pepper to taste.  

thickening gravy with flour slurry

Place the roast on a serving platter and spoon the vegetables around it. ย Discard the bay leaves and bacon. ย Pour a little of the gravy over the roast (it looks nicer that way).

slow cooker pot roast recipe best crock pot

Serve the pot roast with the extra gravy, potatoes, and veggies of your choice.

Enjoy!

pot roast recipe best ultimate classic american slow cooker crock pot oven method

For more favorite beef dishes from around the world try my:

slow cooker pot roast recipe best crock pot

Ultimate Pot Roast Recipe

Look no further for the most flavorful pot roast and gravy you've ever tasted!
4.68 from 262 votes
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 495 kcal

Ingredients
 
 

  • 4 pound beef chuck roast, bottom round or brisket (depending on how lean you prefer it)
  • 2 tablespoons oil (I like to use avocado oil for its high smoke point)
  • 2 carrots , cut into 1-2 inch pieces (can also use baby carrots)
  • 2 ribs celery , cut into 1-2 inch pieces
  • 1 yellow onion , diced
  • 2 cloves garlic , minced
  • 1/2 cup dry red wine (recommended but can substitute more beef broth)
  • 2 1/2 cups beef broth
  • 2 tablespoons tomato paste
  • 3/4 teaspoon salt
  • 2 bay leaves
  • 2 strips bacon , cut in half
  • For the Dry Rub:
  • 2 tablespoons sweet paprika
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon of EACH: rosemary, thyme, oregano, basil, parsley
  • For the Gravy:
  • 5 tablespoons all-purpose flour mixed into a slurry with 1/2 cup beef broth (GF use 2 tablespoons corntarch dissolved in 1/2 cup beef broth)
  • 2 tablespoons butter

Instructions
 

  • Combine all the ingredients for the dry rub together in a bowl. Rub down the roast on all sides with the dry rub. Heat the oil in a Dutch oven or other oven-safe heavy pot over high heat and generously sear the beef on all sides. Transfer the roast to a plate.
  • Add the onions and cook for about 10 minutes or until starting to brown. Add the garlic and cook for another minute. Add the celery and carrots and cook for 5-7 minutes. Add the wine, bring it to a boil, and deglaze the pan by scraping up any bits stuck to the bottom. Add the tomato paste, beef broth, and salt and stir to combine.
    Return the roast to the Dutch oven, add the bay leaves and lay the bacon on top of the roast (alternatively you can dice and fry the bacon first if you prefer). Return the mixture to a boil and place the lid on the pot.
    Place the Dutch oven on a rack in the lower third of the oven and cook the roast at 325 F / 160 C for about 3 1/2 to 4 hours or until the beef is fork tender. Place the lid Add on a lid, place it on a rack in the lower third of the oven, and cook at 325ยฐ for 3 ยฝ to 4 hours or until fork tender. If it isn't fork tender, replace the lid and continue cooking. If using a thermometer the internal temperature should be between 200-210 F / 93-99 C. Discard the bay leaves.
  • To Make the Gravy: Carefully pour the liquid from the Dutch oven into a medium saucepan. Bring to a boil, whisk in the gravy slurry and continue whisking until the gravy is thickened. Whisk in the butter until melted and incorporated. Season with salt and pepper.
  • Place the pot roast on a serving platter and spoon the vegetables around it. Pour a little gravy over it and serve with gravy on the side along with potatoes and/or your choice of sides.
  • Slow Cooker Pot Roast Method: After searing the beef, place it in a slow cooker. Follow the instructions to cook the veggies, deglaze with wine, add the broth, tomato paste and seasonings and seasonings, and then pour the mixture over the beef in the slow cooker, positioning the veggies around the sides, adding the bay leaves and laying the bacon on top of the roast (alternatively dice and fry the bacon first). Cook on LOW for 8-10 hours or on HIGH for 5-6 hours.
    Carefully pour the liquid from the slow cooker into a medium saucepan. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Whisk in the butter until melted and incorporated. Season with salt and pepper. Serve the gravy with the pot roast and veggies and potatoes or sides of your choice.

Nutrition

Serving: 0.5poundsCalories: 495kcalCarbohydrates: 8gProtein: 64gFat: 19gSaturated Fat: 6gCholesterol: 180mgSodium: 1092mgPotassium: 690mgFiber: 1gSugar: 1gVitamin A: 970IUVitamin C: 2.5mgCalcium: 32mgIron: 6.3mg
Keyword Pot Roast Recipe, Slow Cooker Pot Roast
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet Oct 24, 2013

slow cooker pot roast recipe
kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.68 from 262 votes (163 ratings without comment)

380 Comments

  1. your step 2 has a run-on sentence in the third paragraph. trying the recipe for thanksgiving, will update with the family’s reviews ;)

  2. Thank you for this delicious recipe! I followed it exactly as written. This will be my go to recipe from now on.

  3. The tips you gave are invaluable; following the instructions to the letter (with the exception of using my pressure cooker for the carrots and potatoes since they wouldnโ€™t fit in my slow cooker due to the size of the roast I used) yielded a pot roast that exceeded my expectations. I used a cast iron Dutch oven for the searing and sauteeing (and the recommended avocado oil), and used a slow cooker for 10 hours (the roast I used was gigantic so I opted for the longest recommended time). Thank you for sharing your experience and wisdom along with this recipe.

  4. Hello! How would this recipe change with a 5 to 6 pound chuck roast? (If at all). Itโ€™s obviously not doubling the recipe but just wondering if any of the spices and/or broth needs to be increased?

    1. Hi Noor, for 5 pounds you really don’t need to make any changes at all. If it’s 6 pounds and you’re feeding more than 8 people then you can increase the beef broth by an additional 1/2 cup and the wine by an additional 1/4 cup so there’s some more gravy to go around, and just slightly increase each of the dry rub spices and herbs. Other than that, everything can remain the same. Happy cooking!

  5. I have made this recipe many times and it’s by far my go to and favorite recipe. But I am only using a 2.29 lb beef round bottom roast this time. How long does it need to cook on low in the Crock Pot? Also, should I decrease the amount of broth and wine I add?

  6. WOW, this was THE BEST pot roast I have ever made in the crock pot! It was DELICIOUS even though I didn’t have all the ingredients on hand. I used ketchup instead of tomato paste, half beef broth and half veggie broth, and used regular paprika in the dry rub. Due to time constraints I didn’t have time to brown the roast before putting it in the crock pot. So even though I did many things to possibly make it not taste as good, it was DELICIOUS!