Best Pot Roast Recipe | Easy & Delicious
About this recipe
This pot roast recipe is all about creating a tender, flavorful dish that's perfect for comfort food lovers. With a few simple ingredients and a slow cooking process, you'll end up with a meal that's melt-in-your-mouth delicious.
The creator emphasizes the importance of using a well-marbled cut of meat, like beef chuck roast, which breaks down beautifully during cooking. This recipe also features a rich sauce made from red wine and beef stock, enhancing the overall flavor.
Ingredient notes
- You can substitute the light olive oil with any high-heat cooking oil.
- For the thyme, you can use 6 sprigs of fresh thyme or substitute with 1 teaspoon of dried thyme.
- The recipe allows for the use of kosher salt, but you can adjust the salt and pepper to taste.
Tips from Natashas Kitchen’s video
- Letting the beef sit at room temperature for about an hour before cooking helps it cook more evenly.
- Searing the roast until golden brown is crucial for adding flavor, so don't skip this step!
- To thicken the sauce, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry before adding it to the simmering sauce.
Good to know
- How long should I cook the pot roast?
- Bake the pot roast for about 3-4 hours at 325°F, or roughly one hour per pound of roast.
- What type of meat should I use for pot roast?
- The traditional cut is beef chuck roast, but any cut with a lot of fat and marbling will work well.
- Can I substitute the red wine in the recipe?
- Yes, you can substitute the red wine with more beef broth if necessary.
- How can I tell when the pot roast is done?
- The roast is done when it reaches an internal temperature of 202-210°F or when it shreds easily with two forks.
No life story here — the video and the recipe are the whole point. All credit to Natashas Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Season the beef chuck roast generously with salt and pepper, then let it sit at room temperature for about an hour.
- 2
Peel and slice the carrots into 2-inch pieces.
- 3
Peel and coarsely chop the yellow onion.
- 4
Coarsely chop the parsley and prepare about six sprigs of fresh thyme.
- 5
Peel and coarsely chop the garlic cloves.
- 6
Preheat the oven to 325°F (163°C).
- 7
In a large Dutch oven over medium-high heat, add the olive oil and sear the roast on each side for about three minutes until golden brown. Transfer the roast to a plate.
- 8
Reduce the heat to medium and add the chopped onions. Sauté for about 4-5 minutes until soft and golden.
- 9
Add the minced garlic and sauté for another 30 seconds until fragrant.
- 10
Stir in the tomato paste and cook for about two minutes until well incorporated with the onions and garlic.
- 11
Pour in the dry red wine, scraping the bottom of the pan to deglaze. Cook for 2-3 minutes until about a quarter of the wine has evaporated.
- 12
Add the beef stock, thyme, parsley, bay leaves, and season with salt and pepper. Stir to combine.
- 13
Return the roast to the pot along with the carrots, and bring everything to a boil.
- 14
Once boiling, cover the pot and place it in the bottom third of the preheated oven. Bake for about 3-4 hours, or until the meat is tender and shreds easily.
- 15
To thicken the sauce, transfer the meat and veggies to a separate dish. Bring the sauce to a simmer and mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the sauce and simmer until thickened.
- 16
Shred the meat and return it to the pot, mixing it with the sauce and veggies. Discard the thyme sprigs and bay leaves before serving.
Heads up — we had to guess a little:
- Estimated cooking time based on typical pot roast cooking times.
Credit where it’s due: this recipe was transcribed from Natashas Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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