Pot Roast is a savory, hearty main dish that’s tender, moist and full of robust flavor.
Perfect for a weeknight meal because it’s fairly easy to make.
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EDITOR’S NOTE (June 17, 2023): Published this recipe for the first time on February 18, 2020. Today, I updated the recipe, instructions and added nutritional facts.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products. Delighted to share the ingredients I purchased and used to make this delicious main dish.
All comments are my own.
WHAT’S THE BEST CUT 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 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.
I used a beef chuck shoulder roast (1.75 pounds). Use a larger one if desired.
Before using, rinse thoroughly in warm water and pat dry with paper towels.
Beef Chuck Shoulder Pot Roast in the package.
Season with dried thyme, coarse ground black pepper and salt.
THE OVEN BAG
A pot roast cooked in an oven bag is tender, juicy and flavorful.
SEAR TO SEAL IN FLAVOR
Preheat oven to 325 degrees. Do not exceed 400 degrees.
Add 1 tablespoon of flour to the oven bag and shake until bag is evenly “dusted” inside.
The flour is needed to prevent the bag from bursting and to help the fats and juices blend during cooking.
Excellent substitutes for white flour are wheat, rice, potato or gluten free flour. Corn starch, corn meal, matzo meal or finely crushed crackers.
Season pot roast with 1 teaspoon of dried thyme, 1/2 teaspoon coarse ground black pepper and 1/2 teaspoon of salt. Use more or less of each ingredient as preferred.
Place bag in a large baking pan.
Place prepared meat in the prepared bag.
Close bag and cut six 1/2-inch slits in the top.
If the roast is smaller than 8 pounds, close bag about 1-inch from the pot roast and cut off the excess material.
Pot roast is done when thermometer inserted in thickest part reaches 145 degrees.
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- 1 10" cast iron skillet
- 1 oven bag (19 in x 23.5 in)
- 1 large baking pan
- 1 pair of sturdy tongs Or a large fork to turn meat over while searing.
- 1 meat thermometer
- 1 beef chuck shoulder pot roast (2-4 pounds) Or use preferred cut of meat.
- 3 teaspoons dried thyme Or 3 fresh sprigs.
- 1/2 teaspoon salt More or less as preferred.
- 1/2 teaspoon coarse ground black pepper
- 3 cups baby carrots peeled and rinsed
- 4 medium russet potatoes rinsed, peeled, cut into small chunks
- Preheat oven to 325 degrees.
- Warm 10" cast iron skillet on top of stove over low heat. Do not add oil of any kind.
- While skillet is heating, rinse pot roast. Pat dry with paper towels.
- Place prepared roast in hot skillet. Brown on both sides and the edges (10-12 minutes). Turn with sturdy tongs or a large fork. Remove browned meat and place on a large platter.
- Add 1 tablespoon of flour to the oven bag and shake until bag is evenly “dusted” inside.
- Season pot roast with 1 teaspoon of dried thyme, 1/2 teaspoon coarse ground black pepper and 1/2 teaspoon of salt. Use more or less of each ingredient to as preferred.
- Place bag in a large baking pan. Place prepared pot roast in the prepared bag.
- Arrange carrots and potatoes on both sides of pot roast.
- Close bag and cut six 1/2-inch slits in the top. If the roast is smaller than 8 pounds, close bag about 1-inch from the pot roast and cut off the excess material.
- Pot roast is done when thermometer inserted in thickest part reaches 145 degrees. Vegetables will be very tender.