Pot Roast Recipe

By now, you’ve probably guessed how much my family loves roast beef. It makes a regular appearance at our supper table and as much as I love to make balsamic roast beef and Dr. Pepper roast beef, sometimes, we still like a more traditional pot roast with the trimmings.

Pot Roast Recipe from addapinch.com

 

A big pot roast filled with carrots, onions, and a bit of thyme is really hard to beat for a comforting family meal.

If I know I’m going to be home for the day, I love to have pot roast cooking low and slow all day long – well, at least most of the afternoon.

I start pot roast on the stove, by searing my roast with olive oil and a few seasonings, then browning the carrots and onions, adding my stock and then popping it into the oven to do its magic. It doesn’t require any handling once it goes into the oven, just a little hands-off babysitting, if you will.

If you aren’t going to be home all afternoon, you can easily place the pot roast into your slow cooker once you’ve seared it and browned the vegetables a bit. You’ll have two pots to wash, but it is oh so worth it!

 

Pot Roast Recipe from addapinch.com

 

Pot roast is wonderful any time of year, but is extra comforting during cooler weather. Here’s the recipe for my pot roast that includes both the oven and slow cooker cooking methods for your convenience.

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Pot Roast Recipe
 
Prep time
Cook time
Total time
 
Pot roast is delicious any time of year, but is extra comforting during cooler weather. This recipe for pot roast includes the oven and slow cooker cooking methods.
Author:
Serves: 8
Ingredients
  • olive oil
  • 1 (5 pound) roast beef (chuck, shoulder or round)
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 medium onions, cut into wedges
  • 1 pound carrots, cut into 1-2 inch pieces
  • 4 stalks celery, cut into 1-2 inch pieces
  • 2 cups beef broth
  • 3 sprigs fresh thyme or ½ teaspoon dried thyme
Instructions
  1. Drizzle olive oil into the bottom of a heavy Dutch oven over medium heat. Add roast, season with Worcestershire sauce, salt and pepper, and brown on all sides.
  2. Add in vegetables and cook until lightly browned, about 5 minutes.
  3. Oven Method
  4. Preheat oven to 320 degrees.
  5. Add beef broth and thyme to pot roast and place in oven for 4-5 hours, until the roast is fork tender. Serve warm.
  6. Slow Cooker Method
  7. Transfer pot roast and vegetables to the insert of a slow cooker. Add beef broth and thyme. Cook on low setting for 6-8 hours, depending on your slow cooker.
  8. Serve warm.
Notes
Adjust cooking time depending on the size of the roast. For a 3 – 3½ pound roast, I generally cook for 3 hours. For a 5 pound roast, I cook between 4 and 5 hours. When you insert a fork into the meat and gently pull back, the meat should easily give.

 

Enjoy!

 

 

 

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About Robyn

A seventh generation Southern wife and mom who loves to share simple, fresh, and scrumptious recipes the whole family will enjoy.

Comments

  1. 1

    My family is a bunch of meat eaters too! This roast looks delicious Robyn!

    • 2

      I just made this roast on a rainy day and it is melt-in-your-mouth fantastic. I substituted beef stock for beef broth and added 2 cloves of garlic. I bought a 3-lb chuck roast and cooked in my crock-pot on low for exactly 6 hrs 15 min. It’s falling apart and delicious. Can’t wait to try the Dr. Pepper recipe next. Thanks so much for sharing.

  2. 3

    Pot roast is one of my absolute favorites!

  3. 4

    Love roast with all the veggies cooking in the gravy! This is my next roast recipe for cooking in the oven (I can taste it now)!! Thanks for sharing.

  4. 5

    looks great- can’t wait to try!

  5. 6

    Oh my! Your pictures always make the beef look sooo good!
    This looks amazing, but the balsamic roast beef is going to be first!

  6. 7

    Nothing beats a warm pot roast meal, nothing at all! I could eat pot roast for the rest of my days and be completely content with my decision. The only issue is that I do not have any beef in my house to make this tonight. Poor life choice.

  7. 8

    i don’t eat red meat but I love cooking it for my family…and roasts always bring that warm comfort feeling…another recipe I can’t wait to try.

  8. 9

    I’m totally craving this now! Yum, Robyn.

  9. 10

    Every time I see your roast beef posts, I tell myself that I really need to make some for my family. And then I never do. That really needs to change because this looks so good!

  10. 11

    Hi Robyn,

    This recipe looks really good! I am going to try it tomorrow. I have had bad luck cooking pot roasts in the past, but I think it is because I cooked them too high, or in the crock pot. I am going to cook it in the oven, but quick question:

    Do you put the lid on the Dutch oven, or leave the pot roast uncovered in the oven?

    Thanks! Can’t wait for dinner tomorrow!

  11. 12

    Hi Robyn!

    It looks very yummy! I have the same question – do you cover it when you put it in the oven? Thank you for posting this!

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