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!
- 1 sirloin tip roast (2-4 pounds) Or use preferred cut of meat.
- 1 teaspoon salt Add more or less as preferred.
- 1 teaspoon black pepper Add more or less as preferred.
- 3 tablespoons olive oil
- 1/2 cup unsalted butter, cold Cut into small pieces.
- 3 Russet potatoes Scrubbed, rinsed and chopped.
- 2 large red or yellow onions Peeled and cut into wedges.
- 4 medium carrots, scrubbed, rinsed, chopped Or use 1 small package baby carrots.
- 4 sprigs Rosemary
- 3 each Bay leaves
- 1/2 cup tomato paste (optional) Allergic to tomatoes? This pot roast is good without tomato paste.
- 3 cups beef stock* See recipe notes for hot water substitute.
- Position oven rack in center of oven or one rung below if necessary to accommodate a pot or deep casserole dish. Preheat oven to 325 degrees.
- Rinse meat. Dry with paper towels.
- Place in a container. Cover with lid. Allow to sit on kitchen counter until it is room temperature (45 minutes to 1 hour).
- Over medium-high heat, warm olive oil in a dutch oven or large skillet.
- Pat meat dry again with paper towels. Pierce with fork all over front and back. Season with salt and black pepper.
- Brown the meat on both sides and the edges. Will take about 10 minutes. Remove browned meat and place on a large platter.
- Melt butter in pot. When it foams, add chopped potatoes, onion wedges, chopped carrots, rosemary and bay leaves. Season with salt and black pepper.
- Reduce the heat to low and partially cover pot with a lid. Cook for 10 minutes to slightly soften vegetables. Stir occasionally.
- Stir in tomato paste (if using), add beef stock (or use flour/water mixture) and bring to a boil. Scrape up all brown bits on bottom of pot.
- Carefully place browned meat into pot. Pour in enough beef broth to reach edges of meat.
- Cover the pot with a tight-fitting lid and place in oven. Roast for 1½ to 2 hours OR until meat is fork tender.
- Remove pot roast to carving board. Allow to rest 15 minutes.
- Slice meat against the grain. Remove and discard rosemary stems and bay.
- Serve sliced meat on a platter with vegetables.