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The Best Pot Roast Recipe You Should Try Out

Perfect for any occasion, treat your family and loved ones to a nutritious and zesty meal with this best pot roast recipe. 

Marinated, poached, braised and caramelized, pot roast is one of those “not-too-good-first-time-meal” that I’ve decided to try out again, this time, without any bias. 

A little back story.

I had my first roast with so many expectations and excitement like someone who is about to cash out a lottery. Don’t blame me. It was at a fanciful and expensive restaurant; and at my age (pardon my ignorance), I did my 2+2 and concluded that pricey=quality. 

For the price we paid, I wasn’t ready for a heavy, chewy and bland roast. I mean, where are the luscious-looking roasts I saw on your website? Not wanting to be a black sheep, I watered down my disappointment with Pinot Grigio and enjoyed the beautiful scenery. 

But I was sure of one thing – how I wanted my roast to be and I knew I needed to forgive myself for such a horrible first-time experience with roast. So, I did my research and after many trials and errors, additions and subtractions from other food bloggers, I arrived at my own recipe for a LIP-SMACKING (my kids said so) roast. 

The Best Pot Roast Recipe: Is it Healthy?

Besides trying to appease my soul, I wanted to eat roasts without having to worry about the calories or the unhealthiness. If you are an avid reader of the blog, you’d notice I’ve made conscious efforts to modify meals by using healthier substitutes. That’s why this is your best pot roast recipe. So you have avocado oil, garlic, potatoes, and veggies that help to boost the immune system keeping you at a balanced weight.

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The Best Pot Roast Recipe: Your Choice of Ingredients Matters Roast

Roast

There are a lot of roasts to choose from out there – clod, rib, brisket, etc. You can read more about these types of roasts. To recreate this exact best pot roast recipe, I strongly recommend chuck roast. Chuck roast is also called shoulder steak, boneless chuck roast, or chuck shoulder pot roast. It is a cut from the shoulder and neck area of a cow making it well-marbled, and richer in taste. In addition, it is budget-friendly and common.

Yukon Gold Potatoes

This best pot roast recipe will work if you use Yukon gold potatoes. Unlike other types of potatoes, Yukon potatoes are waxy enough for this slow-cooking dish. They won’t get mushy by the time the meat is cooked which is close to 7 hours. 

Best Pot Roast Recipe

Use Chunks of Carrots

To avoid getting them mushy by the time the meal is done, do not cut your carrots into slices. Having them in chunks keeps them just soft enough after hours of cooking. 

How to Cook Crock Pot Roast

The ingredients to recreate the exact same healthy and mouthwatering pot roast are:

Best Pot Roast Recipe
  • 1 chuck roast 3-4 lbs
  • 2 onions, ends cut off – skin removed – simply sliced in half once
  • 6-10 cloves of garlic, kept whole but skin removed
  • 2 tbsp avocado oil
  • 7 Yukon gold potatoes, leave the peel on and slice in half
  • 6 full-size carrots, peeled and cut in 3-4 inch chunks
  • 2 tbsp flour
  • 1 tbsp plus 2 tsp steak seasoning

Step by Step Instructions

Best Pot Roast Recipe
  1. Preheat oven to 375 F.
  2. Preheat dutch oven to Med/High heat and get it screaming hot. Add 2 tbsp avocado oil.
  3. Take the roast out of the packaging and set on paper towels to remove excess moisture. You can skip this step but it helps the meat to get that beautifully caramelized coating. Excess moisture will cause it to steam instead and won’t have that beautiful coating which comes out even further after cooking several hours.
  4. Sprinkle 1 tbsp steak seasoning a bit on each side. How I do this is to sprinkle half on the top side of the roast then transfer roast to the preheated dutch oven, placing it into the oil seasoned side down. Then sprinkle the remaining half of the seasoning on the top.
  5. Let the first side brown a good 4-5 minutes, checking it after 4 to make sure there is a good browned crust appearing on the meat.  Flip the meat and let that go another 4-5 minutes. Then either remove the meat or prop it up on its side in the pot. Add the onions and garlic. After a couple of minutes, flip the onions and char the other side for 2 minutes, shuffle the garlic.
  6. Add flour and possibly a dribble of oil to it if the pan is dry. Mix that for a minute to cook the flour, essentially making a tiny bit of roux. Not so much that you will have a heavy gravy but it will be a delicious, a velvety sauce.
  7. Place the meat down or back in the pan, adding any juices that collected if reserved on the side.
  8. Add the entire container of stock. Add the potatoes and carrots and the remaining 2 tsp of steak seasoning. It should have immediately came to a boil because your pan is screaming hot.
  9. Cover and pop into the oven. Let roast for 60 minutes then take it out and check on it. Shuffle some of the potatoes and carrots around. ALWAYS keep the meat submerged. Try to get some liquid on any veggies that haven’t gotten much yet. Pop back into the oven.
  10. Cook another 60 minutes and repeat the process of shuffling the carrots and potatoes. Place back into the oven and cook another 30 minutes. At this point, you can take a fork and check the meat to see if it’s fallen apart tender. Just gently snag a forkful of it from an edge. If it comes right off and you don’t have to work to get it free, it’s done. Or else let it go another 30 minutes in the oven. It’s all going to depend on the size of the roast you have and your oven’s temperature. Most of our ovens don’t actually operate at the temp we think they are.

Your home should be filled with the glorious smell of slow-cooked pot roast and isn’t this the most simple version ever. Don’t let that fool you, the flavor is intense and wonderful without being too much. The absolute perfect meal to make when you will be spending the day at home with freezing temps outside. Enjoy!

Other Similar Sumptuous Meals You Can Try:

20-Minute Dinner Recipe

Curry Lentil Vegetable Soup

Delicious and Healthy Meatloaf Recipe

Let me know what you think about my best pot roast recipe in the comment section. What recipes do you want to see on the blog? Comment down below.

Pot Roast Recipe

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Best Pot Roast Recipe

Best Pot Roast Recipe

  • Author: Pam Chavez
  • Total Time: 8hrs
  • Yield: 5 servings 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American

Description

 

Perfect for any occasion, treat your family and loved ones to a nutritious and zesty one-pot meal with this best pot roast recipe.


Scale

Ingredients

  • 1 chuck roast 3-4 lbs
  • 2 onions, ends cut off – skin removed – simply sliced in half once
  • 610 cloves of garlic, kept whole but skin removed
  • 2 tbsp avocado oil
  • 7 Yukon gold potatoes, leave the peel on and slice in half
  • 6 full-size carrots, peeled and cut in 3-4 inch chunks
  • 2 tbsp flour
  • 1 tbsp plus 2 tsp steak seasoning

Instructions

  1. Preheat oven to 375 F.
  2. Preheat dutch oven to Med/High heat and get it screaming hot. Add 2 tbsp avocado oil.
  3. Take the roast out of the packaging and set on paper towels to remove excess moisture. You can skip this step but it helps the meat to get that beautifully caramelized coating. Excess moisture will cause it to steam instead and won’t have that beautiful coating which comes out even further after cooking several hours.
  4. Sprinkle 1 tbsp steak seasoning a bit on each side. How I do this is to sprinkle half on the top side of the roast then transfer roast to the preheated dutch oven, placing it into the oil seasoned side down. Then sprinkle the remaining half of the seasoning on the top.
  5. Let the first side brown a good 4-5 minutes, checking it after 4 to make sure there is a good browned crust appearing on the meat.  Flip the meat and let that go another 4-5 minutes. Then either remove the meat or prop it up on its side in the pot. Add the onions and garlic. After a couple of minutes, flip the onions and char the other side for 2 minutes, shuffle the garlic.
  6. Add flour and possibly a dribble of oil to it if the pan is dry. Mix that for a minute to cook the flour, essentially making a tiny bit of roux. Not so much that you will have a heavy gravy but it will be a delicious, a velvety sauce.
  7. Place the meat down or back in the pan, adding any juices that collected if reserved on the side.
  8. Add the entire container of stock. Add the potatoes and carrots and the remaining 2 tsp of steak seasoning. It should have immediately came to a boil because your pan is screaming hot.
  9. Cover and pop into the oven. Let roast for 60 minutes then take it out and check on it. Shuffle some of the potatoes and carrots around. ALWAYS keep the meat submerged. Try to get some liquid on any veggies that haven’t gotten much yet. Pop back into the oven.
  10. Cook another 60 minutes and repeat the process of shuffling the carrots and potatoes. Place back into the oven and cook another 30 minutes. At this point, you can take a fork and check the meat to see if it’s fallen apart tender. Just gently snag a forkful of it from an edge. If it comes right off and you don’t have to work to get it free, it’s done. Or else let it go another 30 minutes in the oven. It’s all going to depend on the size of the roast you have and your oven’s temperature. Most of our ovens don’t actually operate at the temp we think they are.

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