Pot Roast

 

This tender Pot Roast Recipe is a flavorful delight that’s super easy to whip up!  Rich gravy, tender beef, and wholesome veggies make it a timeless favorite.

Perfect for a cozy Sunday dinner as the cold weather begins! While Mrs. Cohen used to toss the ingredients into the oven and let it cook while she worked on her knitting. I, on the other hand, brought it into the 21^st century by throwing mine into a crockpot and walking away until it was completely cooked.

The result? A hearty meal that feeds a crowd and tastes even better as leftovers! 

I remember asking, “What is the difference between Pot Roast and Roast Beef?” 

Mrs. Cohen explained that while both are delicious, pot roast offers unmatched tenderness through slow cooking. In contrast, regular roast beef uses lean cuts cooked to perfection. She further explained that a Pot roast is made with a tougher cut like rump roast or chuck roast. To make these cuts, they must be cooked low and slow until they are fall-apart tender (and well done). Pot roast is always served hot, usually with plenty of the juices or gravy that the meat was cooked in.

SO let’s make a pot roast to die for.

You can also use a chuck roast in this recipe. I’ve used chuck, brisket, bottom round, Rump Roast and even short rib roast at times. It all depends on what’s on sale when I go shopping, or what has the most marbling in the meat.

Perfect Pot Roast Recipe

4hours hours 30 minutes

Total Time:

Servings: 2-10

Ingredients

4-pound rump roast or meat of your choice

2 teaspoons salt

1 teaspoon fresh ground black pepper

1 tablespoon Italian seasoning

2 tablespoons of olive oil

1 large yellow onion, thinly sliced

6 cloves garlic, smashed

2½ tablespoons tomato paste

½ tablespoon brown sugar

2 cups beef broth

½ cup red wine

¼ cup of Worcestershire sauce

2 sprigs fresh rosemary

2 sprigs fresh thyme

2 pounds Yukon gold potatoes, halved

8 medium carrots, peeled and chopped

fresh parsley,, for garnish

For the Gravy

2 tablespoons cornstarch

1 tablespoon water

2 cups cooking liquid

Instructions

Cooking in the oven means you must preheat the oven to 350°F.

Pat the beef dry with paper towels and sprinkle well on all sides with salt, pepper, and Italian seasoning.

Heat the olive oil in a Dutch oven over medium-high heat. Once the oil is hot, add the meat and sear until browned on both sides, about 3 to 4 minutes per side.

Transfer the browned beef to a plate.

Place the sliced onion and garlic cloves in the same pot, and cook for 3 to 5 minutes, or until tender. If veggies start to brown, add a splash of beef broth.

Add the tomato paste and brown sugar, stirring, for 1 minute. Pour in beef broth, red wine, rosemary, and thyme.

Return the meat to the pot and cook on medium for 5 minutes, or until the liquid reduces slightly. Cover the pot and transfer it to the oven.

Cook the roast for about 3½ hours.

Since I use the Crockpot, I braise my beef and throw it in the crockpot with all the veggies as listed above, the selected herbs, and other ingredients and liquids. Turn the crock on to high and cook for 4-6 hours. I also check it after 3 hours to ensure the liquid hasn’t been boiled off and to check the meat and veggies are soft and tender.

To make the gravy,

mix  2 tablespoons of my gravy mix recipe found here https://potpourrioffrugality.blogspot.com/2026/02/diy-beef-gravy-mix.html

Whisk this mixture with 2 cups of the pot roast cooking liquid in a saucepan set over medium-high heat.

Once the mixture thickens, remove it from the heat and serve with the pot roast.

Serve meat and vegetables on a large platter garnished with fresh parsley.

Elizabeth Kilbride is a Writer and Editor with 40 years of experience in writing, 12 of which are in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Passover Recipes, Kilbride, Jewish Cuisine, Potpourri of Frugality