Is there anything better than an entire meal you can cook in one pot? I think not. But even if this pot roast required the use of five, it’d still be one of my favorites. It’s just that good. The meat is fall-apart tender and the sauce packs in alllll the flavor, thanks in large part to Worcestershire sauce, dijon mustard, and most importantly, a healthy glug of wine. Served on a rainy Sunday night with a slice or two of buttered sourdough for dipping, this perfect pot roast is tough to beat.
The Best Cuts of Meat for a Perfect Pot Roast
Pot roast is a magical thing because it turns what would otherwise be a fairly tough cut of beef into a fork tender showstopper. In fact, as a general rule, when it comes to pot roast, the tougher the cut, the more tender the end result. That’s why some of the cuts best suited for pot roast come from areas on the cow that get a lot of exercise: the shoulders, the breast, and the rump. The secret to transforming these tough cuts of meat is in the low and slow cooking process that melts down all of the connective tissues in the beef. More on that in the next section. But for now, just know that these three cuts will result is a pretty perfect pot roast.
- Chuck Roast – Chuck roast is the most popular choice for pot roast. So much so, that many butchers simply label it “pot roast” on the shelf. It comes from the shoulder area, is super flavorful, and best of all: it’s one of the most budget-friendly cuts around.
- Bottom Round Roast – Round roast comes from the hindquarters of the cow. While it’s not quite as flavorful as chuck roast, it’s a bit leaner and makes for a pretty presentation as it can be served sliced (against the grain).
- Brisket – Brisket is a fatty cut that comes from the breast area. It’s typically a bit more pricy than the other two cuts, but won’t steer you wrong in pot roast.
How to Braise Like a Pro
The secret to incredibly tender pot roast is in the cooking method: braising. Basically, braising consists of searing a cut of meat to build flavor and lock in all the juices and then stewing the meat slowly in a flavorful sauce to melt down all of the tough, connective tissues into gelatin, creating a fork-tender result. So, while it may seem counterintuitive, if you check on your roast after a few hours and it still feels a bit firm, you most likely just need to give it more time.
Here are the three main components of the braising process, explained:
Sear the Meat
The first step to creating perfectly braised pot roast is searing the meat. First, pat the beef dry and season generously on all sides with salt and pepper. Then—and this is optional, but I find it helps to thicken the sauce—coat in a thin layer of flour. Pour a healthy amount of cooking oil in a dutch oven over medium-high heat and add the meat, searing on all sides until it’s developed a deep brown color. This step locks in the moisture and adds a ton of flavor to the meat. It also leaves some of that flavor behind in the pan, which does wonders for the next step: the sauce.
Build the Sauce
Most roast recipes, including this one, call for a mirepoix, which is just a fancy word for a lot of chopped, slowly cooked vegetables (usually carrots, onions, and celery) that make up the flavor base of the gravy. So the next step in any successful braise is to add your chosen chopped veggies to the same pan you used to sear the meat. The goal is to soften all of the vegetables without burning them, allowing them to develop a rich caramel color and soak up all of the flavors the meat left behind. Once they look good, deglaze the pan with broth, add in all of the other ingredients to the sauce, and take a minute to appreciate the heavenly smell overtaking your kitchen.
Cook it Slowly
Place the meat back into the pot with all of its juices, bring it all to a healthy simmer, cover, and place in the oven to cook low and slow for the next several hours. That’s it!
Pot Roast FAQs
Making a pot roast is one of the easiest things to do in the kitchen. It’s a minimal effort, maximum reward type of situation. Still, a lot of people have the same questions when it comes to this one pot wonder. So here are my answers to a few of the most common.
Why is my pot roast tough?
Most likely, your pot roast is tough because it didn’t spend enough time in the oven. The braising method this recipe calls for is meant to break down all of the tough, connective tissues throughout the meat. As this happens, the meat tenderizes. So, if your pot roast fights your fork a bit too much, try sticking it all back in the oven to let the braising process work its magic.
How much meat do you need per person?
This is a loaded question because when it comes to pot roast, I can put it away! Typically, though, if you’re buying boneless, you should plan to purchase half a pound of meat per person. For bone in, bump that up to three quarters of a pound.
How long will post roast last in the fridge?
The best thing about pot roast is that it makes killer leftovers. Your pot roast should be fine for three to four days in the fridge, if stored properly. I put mine in the fridge in the very pot it was cooked in!
Can I freeze the leftovers?
Absolutely! Pot roast will keep in the freezer for months. Just let the meat come to room temperature, shred or slice it, pop it in a freezer bag or airtight container, and cover it with sauce to keep it from drying out. I don’t recommend freezing the vegetables with it. I like to make those fresh whenever I reheat the meat. For more on this front, Food52 has a great article all about how to freeze pot roast so you can use it for meals all month long.
Make it the Perfect Pot Roast for You
Pot roast is a magical meal that requires very little effort for a very delicious result! As long as you braise the meat well, it’s a tough dish to mess up. So feel free to tweak this recipe to suit your tastes. Don’t like leeks? Substitute celery. Don’t have a bottle of wine on hand? Try cider or beer. Experiment with the ingredients until you find a winning recipe that suits your family’s tastes. And don’t forget to let me know how it goes!
XO,
Fiona
Perfect Pot Roast
INGREDIENTS
- 3-4 pounds boneless beef chuck roast or bottom round roast or brisket
- 2 1/2 teaspoons kosher salt or more to taste
- 1 1/2 teaspoons freshly cracked black pepper
- 2 tablespoons all-purpose flour or enough to coat the beef
- 2-3 tablespoons avocado or vegetable oil
- 2 cups chopped leeks white and light green parts
- 1 large yellow onion chopped
- 4 cloves garlic smashed
- 1 tablespoon tomato paste
- 1 tablespoon dijon mustard
- 1-2 cups red wine
- 2 tablespoons Worcestershire sauce
- 2 cups low sodium beef broth or more as needed
- 1 bay leaf
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 pound baby red or yellow potatoes
- 1/2 pound carrots peeled
INSTRUCTIONS
- Preheat oven to 300° F.
- Pat the beef dry and season generously on all sides with salt and pepper. Sprinkle all over with all purpose flour and pat it into the meat on all sides.
- Pour oil into a dutch oven and heat over medium-high until the oil shimmers. Once hot, sear the meat for about four minutes per side, or until nicely browned all over. Set it aside to rest on a plate.
- Reduce the heat to medium and, if necessary, add a touch more oil to the pan. Add in the leeks an onion and sautee for about three minutes, or until they begin to sweat and soften. Add in the garlic and sautee for another two minutes.
- Stir in the tomato paste and dijon mustard. Add in the wine, Worcestershire sauce, and beef broth. Stir until well combined and bring to a boil. Drop in the bay leaf, thyme and rosemary. (You can tie the herbs together for easier extraction at the end.)
- Reduce the heat to a simmer and return the roast and all of its pan juices to the pot. Cover with a tight fitting lid and transfer to the preheated oven to slow cook for three hours.
- After three hours, remove the pot from the oven and taste the sauce. Add more salt and pepper if necessary. Then, add in the potatoes and carrots, nestling them into the sauce around the roast. Cover and return to the oven for another hour, or until the vegetables are tender.
- Serve and enjoy! I like to eat mine with buttered crusty sourdough to sop up all the juices.
Notes
- For a more picture-perfect roast, you can absolutely cook the carrots separately and add them in at the end so they retain a more vibrant color.
- If your roast isn’t as tender as you’d like, stick it back in the oven to continue to cook for another 30 minutes to an hour.
Leave a Reply