Is this the Best Pot Roast Recipe Ever?
As the days grow shorter, the nights longer, and temperatures start to plummet, it’s time to re-evaluate your weekend dinner routine. Rather than quick-cooking pastas, grilled meats (RIP summer), and cold-salads, you want something that is satisfying, belly warming, carb-loaded, and savory to get you through the long cold days of fall and winter. But which direction to take when assessing your Sunday dinner plan of action?
You could go the route of a filling casserole or lasagna, but those often require layering, precision, and a large amount of ingredients. Another option is to take on any number of slow-cooker recipes, which mainly comprise meat and a bunch of veggies left to wither for eight hours, often resulting in a mushy dish where distinct flavors are difficult to discern and you end up with something more akin to slop than a sophisticated palette-pleasing culinary-cavalcade. But, the very best option–and one that will leave you with just the right amount of leftovers–is a good, old-fashioned pot roast.
Related: Five Sunday Roasts to Try in London
With a prep time of under 20 minutes and a cooking time of about two to three hours, The Manual’s best pot roast recipe is one that you can put together quickly on a Sunday afternoon and it will be ready by game time in the evening. The ability to layer flavors is what makes this pot roast such an amazing flavor-packed one pot meal. Take your time in the initial stages–don’t rush any of the first few steps–and you’ll be amazed by the savory, yet nuanced result.
- 2-3 lb chuck roast
- 3-4 medium-sized carrots, chopped
- 1 large white onion, chopped
- 2-3 cloves garlic, chopped
- 4-6 yellow potatoes, quartered, skins-on
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1/4 cup red wine
- 1 carton beef broth
- 2 tbsp white flour
- 1 sprig of rosemary
- 1 sprig of thyme
- olive oil
- Heat oven to 340 degrees.
- Place the pot on medium-high heat directly on the stove top.
- Coat the bottom of the pot with olive oil and sear your already salted and peppered chuck roast until all sides are nicely browned (there will be oil splatter). Remove chuck roast from pot and set aside.
- Lower the heat to just above medium and add chopped onions.
- Allow the onions to soften, approximately 3-5 minutes. Add a pinch of salt and pepper.
- Add the chopped carrots and cook for another 3 minutes. Add a smaller pinch of salt and pepper.
- Add garlic and cook for 1 minute.
- Add Worcestershire sauce, stirring in quickly and slightly deglazing pan.
- Add tomato paste and mix thoroughly. Cook the paste just long enough to remove any raw tomato flavor (about 2 minutes).
- Add the red wine and fully deglaze the bottom of the pan using a wooden spoon. If the sides are covered in browned bits, scrap those too–they’re full of flavor.
- Simmer wine and vegetables together until slightly thick.
- Add the flour and stir thoroughly, cooking approximately 1 minute to eliminate any raw flour taste.
- Pour a little bit of beef broth into the pot and stir well. At this point you want a thick mixture in the bottom of the pan to place your chuck roast on. Add another pinch of salt and pepper.
- Place chuck roast back in pan.
- Add in chopped potatoes.
- Fill the rest of of the pan with beef broth until the liquid level is just below the surface of the roast.
- Add sprigs of thyme and rosemary.
- Place lid on pot and put in oven to cook for roughly 2 hours, stirring occasionally or topping off the beef broth if too much has evaporated off.
- Once the roast is finished, remove the pot from oven (carefully!) and place back on stove.
- Serve with a crust of bread and enjoy!
Leftover pot roast can last up to a week in the refrigerator and, like most one pot meals, the flavor only gets stronger after the second day.