This hearty and savory main dish has carrots, onions and potatoes in a rich gravy.
It develops a flavor-packed gravy while slowly “roasting” in the oven on a low temperature.
This is my twist on Rachel Ray’s Tuscan Pot Roast recipe.
Leftovers refrigerated overnight taste even better the next. Just warm and serve.
Please share your favorite cooking method in the comments section.
What is a pot roast?
A pot roast isn’t a cut of meat. It’s the name of a savory, braised beef main dish made by browning the meat before cooking it “low and slow” in a covered casserole dish or Dutch oven.
DISCLAIMER: In 2018, I received this pretty dutch oven from Lodge Manufacturing. I still enjoy using it. The company did NOT pay me to write this post. It’s just a friendly mention of awesome cookware.
In this recipe, the meat is browned on both sides in a dutch oven (or large skillet) on top of the stove.
Add chopped carrots, onions potatoes and cover with a mixture of flour and water (or use beef broth).
To prevent the roast from drying out, add liquid (such as beef stock, beef broth or water).
What is the best cut of beef for a pot roast?
According to justcook.butcherbox.com, a boneless chuck roast is the best. It’s superb marbling makes the pot roast tender and juicy when braised.
A chuck roast is cut from the shoulder just above the short rib. It’s a tougher and a more affordable cut than those from the front part of the animal, like the sirloin or short loin.
Tougher cuts of meat make a splendid pot roast. How cool is that?!
It seems juicy steaks would make a great pot roast. NOT! It’s the exact opposite.
Tougher cuts of meat are ideal because they have lots of tough connective tissue. The tissues soften when the roast is cooked at a low temperature for a long period of time.
Cooking at a slightly higher temperature for a shorter period of time will result in a tough, dry, poor tasting pot roast. Plan ahead so you can make it right and enjoy every bite.
Allowing the meat to simmer for 1-2 hours (or longer) will make a very tender-melt-in-your-mouth roast you and your family will devour.
Enjoy this recipe!