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!

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.  It’s said that smell is more closely linked to memory than any of the other five senses.  The smell of freshly baked bread might trigger memories of grandma’s kitchen;  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.  Whatever the association might be, smell is a powerful thing.  And for me the smell of a slow-simmering roast will forever remind me of home.

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.

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

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.

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

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.)

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. 

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.  

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

Serve the pot roast with the extra gravy, potatoes, and veggies of your choice. See below for serving recommendations.

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 – plain and simple is all that’s needed with this amazing pot roast gravy.  Or you can jazz things up with these Mashed Potatoes and Parsnips.
• Au Gratin Potatoes
• Spätzle, Gnocchi, or buttered egg noodles
• Yorkshire Pudding – these are one my favorites!
• Roasted or Grilled Vegetables – for something different try our roasted Spiralized Beets.
• Green Beans – steamed or sautéed or served French style like Green Beans Almondine.
• Coleslaw – a cool and crispy contrast, a great option for warm weather.  Try my Creamy Coleslaw or Freezer Slaw.
• Biscuits or Dinner Rolls – for the flakiest biscuits EVER try our Buttermilk Biscuits.
• Rice – regular steamed rice or try our homemade Rice-a-Roni.
• Cornbread – we’ve got three options for you: Cornbread Muffins, a healthier Quinoa Cornbread, or our rustic 100% corn Skillet Cornbread.
• Salad – a leafy green salad like Greek Maroulosalata, grain salad, fruit salad or a Waldorf Salad all pair well.
• Pickles or Pickled Vegetables – serve some cool, crisp and tangy items on the side for some nice contrast like Pickled Onions, Pickled Pepperoncini Peppers, or even some Pickled Jalapenos for some heat.
• Braised Red Cabbage – my 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!

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.

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

• Old Fashioned Beef Stew
• Guinness Stew
• Beef Bourguignon
• Sauerbraten
• Hungarian Goulash
• German Goulash
• Rouladen
• Sega Wat
• Hachee
• Pörkölt
• Domoda
• Slow Cooker Beef Stroganoff

Originally published on The Daring Gourmet Oct 24, 2013