Beef Pot Roast Recipe
This recipe for a quick oven beef pot roast is incredibly tasty and ideal for a holiday dinner or a family get-together. The ideal beef pot roast is created with soft roast beef seasoned with a homemade spice rub and simmered with potatoes and carrots in a tasty homemade sauce.
Beef Pot Roast Ingredients
- Oil: For sauteing, any type of cooking oil will do. I usually use olive oil or canola oil.
- Spice Rub Seasoning: Before searing the meat, season it with Lawry’s seasoning salt, black pepper, onion powder, Italian seasoning, and garlic powder.
- Onion: to give the dish a savory flavor foundation.
- Broth: base our cooking liquid on a low-sodium beef broth. It adds a rich, meaty flavor to the roast. If you want a lighter flavor, you can use chicken broth.
- Beef Roast: Because of their marbling, which breaks down during slow cooking to provide a juicy and delicious finish, beef chuck or blade roasts are the best.
- Potatoes: Any type of potato would do, but I prefer to use baby or creamer potatoes.
- Carrots: A staple of a classic pot roast, they enhance the dish’s color and nutrition while also allowing the gravy’s rich flavor to seep in.
- Tomato Paste & Worcestershire Sauce: gives the meal a deep, umami depth along with a little sweetness and acidity, while Worcestershire sauce gives it a savory, salty kick.
- Balsamic Vinegar: enhances the softness of the meat by breaking down its fibers and adding a tart kick.
- Corn Starch: makes the gravy thicker and more flavorful, making it ideal for dripping over the roast and side dishes.
- Honey: This balances out the savory components of the dish by adding a little sweetness.
- Ketchup: Use your preferred brand of ketchup to give the sauce a little sweetness and tang.
- Spices: Use salt, black pepper, and paprika; these ingredients are crucial for enhancing the dish’s flavor.
How to Make Beef Pot Roast
- Saute onion: Heat the oil in the Dutch oven and cook the onion.
- Season beef: Combine the ingredients and rub the mixture all over the meat.
- Sear the beef: In the Dutch oven, sear the roast until golden brown on all sides.
- Deglaze the pot: After deglazing the saucepan, pour some broth into the Dutch oven.
- Add veggies: Return the onions to the pan with the potatoes and carrots.
- Add gravy mixture, cook, and serve: Pour the gravy over the meat and veggies after whisking together the ingredients. Cover and simmer until all the ingredients are soft. Serve by slicing or shredding the meat and thickening the gravy as needed.
How do I store Beef Pot Roast?
After the pot roast has completely cooled, store any leftovers. Your pot roast should stay tasty for three to four days if properly refrigerated.
It can be warmed through by placing it in a big pot over medium-high heat and stirring occasionally. To revitalize the dish and keep the meat juicy, add a little beef broth.
Can I freeze Beef Pot Roast Roast?
You can freeze the roast if you’ve prepared a larger quantity or if you just want to keep it for later. Consider freezing simply the beef in the gravy and adding the veggies after thawing, as the potatoes and carrots will become softer after freezing.
Beef Pot Roast Serving Suggestions
The meat and vegetables in this pot roast cook together in a harmonious blend of flavorful aromas, making it an excellent one-pot meal!
It’s ideal for serving at a dinner party and is the quintessential comfort food.
Try adding more bread and vegetables as side dishes if you want to extend it or add extras to make it a more complete dinner.