How to Make the BEST Pot Roast EVER!
About this recipe
This pot roast recipe is all about simplicity and flavor, making it perfect for family dinners or holiday gatherings. With just a few key ingredients and a slow-cooking method, you can create a tender, juicy roast that everyone will love.
The video by Smokin' & Grillin' with AB showcases how to achieve the best pot roast ever, emphasizing the importance of searing the meat and using fresh herbs for maximum flavor.
Ingredient notes
- The boneless chuck roast should weigh between 3 to 5 lbs, which is ideal for this recipe.
- You can use 5 to 6 medium potatoes, cut into chunks, and 2 to 3 medium carrots, chopped into 1-1.5 inch pieces.
- Fresh thyme is a key ingredient, and you can also add rosemary for extra flavor if desired.
Tips from Smokin' & Grillin with AB’s video
- Preheat your oven to 250°F before starting to ensure even cooking.
- Searing the chuck roast in a skillet before placing it in the oven helps develop a rich flavor and color.
- When preparing vegetables, try to cut them into similar sizes so they cook evenly during the roasting process.
Good to know
- How long does it take to cook the pot roast?
- The pot roast should cook for approximately 4 hours until it is tender and easily pulls apart with a fork.
- What temperature should I set my oven to?
- Preheat your oven to 250 degrees Fahrenheit before placing the pot roast inside.
No life story here — the video and the recipe are the whole point. All credit to Smokin' & Grillin with AB: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 250 degrees Fahrenheit.
- 2
Prepare the vegetables: Cut the potatoes into chunks, slice the onions, and chop the carrots into 1-1.5 inch pieces.
- 3
Season the chuck roast with all-purpose seasoning and any additional spices you prefer.
- 4
Heat a skillet over medium-high heat and add olive oil. Sear the chuck roast on all sides until browned.
- 5
Remove the roast from the skillet and set aside. In the same skillet, add the onions and sauté until they start to soften.
- 6
Add the beef broth to the skillet and bring to a simmer. Stir in the better than bouillon for extra flavor.
- 7
In a large roasting pan, place the seared chuck roast and surround it with the prepared vegetables.
- 8
Pour the broth mixture over the roast and vegetables, ensuring not to completely submerge the roast.
- 9
Add fresh thyme on top of the roast.
- 10
Cover the roasting pan with a lid or aluminum foil and place it in the preheated oven.
- 11
Cook for approximately 4 hours, or until the roast is tender and easily pulls apart with a fork.
Heads up — we had to guess a little:
- Butter quantity inferred from typical usage for flavoring.
Credit where it’s due: this recipe was transcribed from Smokin' & Grillin with AB’s original video on YouTube. Follow them there — it’s their dish.
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