Easy Pot Roast
Pot roast is the perfect comfort food for a cold winter night. This recipe is foolproof and easy to make and you’ll get oh-so tender meat and perfect vegetables. Brown the meat well – it takes time but it adds a lot of flavor. Salt will depend on how much is in your stock so taste before adding salt. - Jenny Jones
Prep Time: 30 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 45 minutes
Makes: 4 - 6 servings
Ingredients:
- 3 teaspoons olive oil, divided
- 2 pounds boneless chuck roast
- 1 cup chopped onion
- 2 cloves garlic, crushed
- 2 cups hot beef (or chicken) stock
- 2 pounds red potatoes (6 medium ones) cut into 1-inch chunks
- 4 large carrots, cut into 1-inch pieces
Instructions:
- Preheat oven to 325° F.
- Remove all visible fat from the meat.
- On the stovetop, heat 1 teaspoon oil in a large Dutch oven on medium-high. Salt & pepper the meat and brown both sides. Use tongs to turn the meat, adding another teaspoon of oil. Good browning takes about 10 minutes. Remove meat from pan to a bowl.
- Reduce heat. Add 1 teaspoon oil and sauté onion & garlic 2 minutes until golden, stirring well to scrape in all the drippings.
- Add hot stock and meat, stirring & scraping well. Once the mixture boils, cover and place in oven. Bake for 1 1/2 hours.
- Remove from oven, stir in vegetables, cover and return to oven for 45 minutes. About halfway through, stir and add more stock if needed.
- Taste for salt before serving. Slice or shred meat and pour juices over.
Came out delicious .. last 20 mins I boiled in Different pan for the liquid to reduce though….
Whole fly loved it…👏🏽👏🏽👏🏽
Thx Jenny 👐🏼💕
This is an awesome recipe and is my go to roast recipe! It comes out super flavorful and sooo tender. Thanks, I am so glad I found Jenny!
Jenny! You have so many fabulous recipes to try! Thank you! A friend just told me about you!
I’d like to cook this in the crock pot. I live in Texas and try to avoid turning the oven on! Could I adapt it?
Thank you!
Libby
Really was easy to make and tasted wonderful. Will be making this again. Thanks Jenny!
tried your recipe. Everyone loved it! This recipe is a keeper
I just wanted to say thank you for your recipes. Every one that I have tried has been delicious and
become a family staple. I’m not a natural cook and you make the recipes easy to follow because
they are detailed. I plan on trying the pot roast next. I’m also a Polish girl . lol.
Thanks again Jenny!
Thank you! This was easy to make and taste amazing!
Delicious! Hubby came in the house and asked what smells so good! Will definitely will be making this again. Jenny, you make cooking and baking so easy and enjoyable!
I’ve never made a pot roast and have wanted to for years! I want to try this but before I spend the money on the beef can you clarify
1)Do you use salted beef broth?
2) if you don’t use homemade beef broth should you use store bought chicken stock instead? I know in your beef stew video you said store bought beef stock is too strong
If you buy unsalted beef broth then you can add your own amount of salt. If you buy salted then taste it and either add salt or not.
If I don’t have a Dutch oven what can I use?
You can use any large, heavy pot with a tight fitting lid.
I made this and it was the best pot roast I have ever made. I have bought the pouches for pot roast, but this by far was the best. I will continue to make this one as it was so delicious and tender. Have tried some other recipes and willl be trying more. I too am of Polish descent and loved the paczki recipe.
Another winner from Jenny! My 6yo son has severe allergies and a fairly restricted diet and this is one of his favorite dinners – simple and delicious!
I read some persons added mushrooms to this delicious dish.
My question is:
If I add mushrooms
When do I add them?
I usually have canned sliced mushrooms on hand, but I would like to know when to add fresh & when to add canned mushrooms.
My son’s love mushrooms.
So this sounds like an add in I would like to try.
Thank you for sharing your recipes & love of food.
I just started making bread – I’ve never made bread before. …and for some reason & to my surprise ~ I’m really loving it!
I can’t wait for Easter ~ Because I really want to surprise my family with your Bunny Rolls 🙂
Thank you.
Respectfully,
Tyra Rae
Hi you can add the fresh mushrooms when you add the other fresh vegetables and the canned mushrooms you can add (drained) about 15 minutes before the roast is done. You just need to heat these through.
YOU MAKE A LOT OF PEOPLE HAPPY. THANK YOU.
Made this for Sunday dinner! Made it exact to the recipe except had an eye of round roast. Excellent!! ?
My new go-to pot roast recipe! I added fresh mushrooms… delicious.
Thanks SO much for sharing this recipe. It reminds me of my Mom’s growing up… YUM!!!! 🙂
I’m planning to roast an 8 lb. Chuck Roast. Should I extend the cooking time?
I have an eye of the round roast, would I cook it the same way??..
I have an eye of the round roast. Do I cook it the same way??..
If I used sweet potatoes, would I need to change anything such as cooking time? Or do you not recommend sweet potatoes? Thanks!!
WoW..I just made your roast, it’s wonderful….I added a jalapeño became my parents … their in there 80’s they love a little kick in their food too (I removed half the seeds) and I will be dropping off their dinner for tomorrow all they have to do is heat it up… Major surprise for my Dad, a major joke between myself and Him…He teases me that all I know is how to cook is chicken LOL
Thanks for The recipe,
Jaime
Just finished making and eating this roast and it was delicious!! I added mushrooms and they absorbed all that beef juice.. thanks!!
Added some spices that added a lot..
cayenne
cinnamon
cumin
coriander
Love your cooking. Every thing I try turns out so great.
Thank you.
This recipe was easy to follow, no crazy extra ingredients and turned out to be delicious. After I had browned the roast, I realized I was out of potatoes. I did however, have sweet potatoes so I put those in with my carrots. I was very pleased. Thank you for sharing this recipe.
Its only me and my boyfriend. If I cut the ingredients in half. How long should I bake it? Thank you
I don’t know but I’m guessing the cooking time would not change.
Cook the whole recipe as is and make roast beef sandwiches with left overs. You can even grind some, add mayo and maybe some relish for a sandwich spread.salt and pepper.
Hello – I am a little embarrassed to ask but really want to try this recipe. What is beef chuck? I didn’t see this in the store, unless there is another name?
Regards,
Cathy
I’m not very familiar with cuts of beef but I believe a rump roast would be similar, but it’s best to ask a butcher to be sure.
A chuck roast is a specific cut of beef roast that is more tender than a rump or shoulder roast.
Beef Chuck roast is a cut of beef that has a fair amount of marbling (fat) running through it. The fat helps tenderize the mat as it cooks. You can buy it with the bone in or without. It is a very versatile cut of beef. Serve it as a roast the first meal then hat and shred the leftovers for roast beef sandwiches another meal.
Very tasty! I will have to save this recipe. Thanks!
This dish has been a staple for my family for years. My “babies”, 24, 26, & 28 still ask good ole mom to make it monthly. The BEST memories always come from food. I LOVE IT !!!
Simple and delicious! I used a larger piece of chuck but followed the rest of the recipe as written.
FABULOUS! NO LEFT OVERS!
I’m in the process of making your pot roast. I’m at the hour and a 1/2 mark and it’s cooking in the oven. It already smells delicious. I’m also cooking collards greens which was blanched last night it just makes the collards taste better and it helps take the bitter taste out of them it seems. Mom made cornbread and black-eyed peas. I might roast some Brussel spouts and asparagus just to throw some more veggies in and those won’t take but a minute to make. I can’t wait for guests to show up so I can sample and dug in to this pot roast 🙂