How to Make the Perfect Pot Roast
About this recipe
Pot roast is a classic comfort food that delivers tender meat and flavorful vegetables, all enveloped in a rich gravy. This recipe from Allrecipes makes it easy to achieve that melt-in-your-mouth texture and delicious taste without any fuss.
The key to a perfect pot roast lies in the choice of meat and the cooking method. Using a boneless chuck roast ensures a juicy outcome, while the slow cooking process allows the flavors to meld beautifully.
Ingredient notes
- Use a boneless chuck roast weighing between 3.5 to 4.5 pounds for this recipe.
- For seasoning, about 1 teaspoon of salt per pound of beef is recommended, which translates to about 1.5 tablespoons for a 3.5-pound roast.
Tips from Allrecipes’s video
- Let the chuck roast sit for about 30 minutes at room temperature before cooking to ensure even cooking.
- Searing the roast in a Dutch oven creates a flavorful crust and helps develop a rich gravy.
- When adding vegetables, cut them into larger pieces (1-1.5 inches) so they hold up during the cooking process.
Good to know
- What type of roast should I use for this recipe?
- Use a boneless chuck roast, ideally between 3.5 to 4.5 pounds.
- How long should I cook the pot roast?
- Cook the pot roast for about 2 hours before adding the vegetables, then cook for an additional hour.
- What if my gravy is too thin?
- You can thicken the gravy by making a slurry with 1 tablespoon of cornstarch and 1 cup of water, adding it to the boiling gravy.
No life story here — the video and the recipe are the whole point. All credit to Allrecipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 300°F (150°C).
- 2
Pat the chuck roast dry and let it sit for about 30 minutes to come to room temperature.
- 3
Season the roast with about 1.5 tablespoons of salt and 2 teaspoons of black pepper, ensuring an even coating.
- 4
Heat oil in a Dutch oven over medium-high heat and sear the roast for about 10 minutes, turning to brown all sides.
- 5
Remove the roast and deglaze the pan with 1 cup of marsala wine, scraping up any browned bits.
- 6
Add sliced garlic, a bay leaf, fresh thyme, and Dijon mustard to the pan, stirring to combine.
- 7
Place halved sweet onions cut side down in the pan and rest the seared roast on top of the onions.
- 8
Cover and place in the oven for about 2 hours.
- 9
While the roast cooks, peel and cut 1 pound of carrots into 1-1.5 inch pieces and prepare 2 pounds of potatoes by cutting them into chunks.
- 10
After 2 hours, add the prepared carrots and potatoes around the roast in the Dutch oven, cover, and return to the oven for another hour.
- 11
Once cooked, transfer the roast and vegetables to a platter. If the gravy is too thin, make a slurry with 1 tablespoon of cornstarch and 1 cup of water, and add it to the boiling gravy to thicken it.
- 12
Serve the pot roast with the thickened gravy over the meat and vegetables.
Heads up — we had to guess a little:
- Estimated the cooking time based on typical pot roast recipes.
Credit where it’s due: this recipe was transcribed from Allrecipes’s original video on YouTube. Follow them there — it’s their dish.
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