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Pot Roast

Pot Roast

One of the things that I like about the winter is that I don't have to think twice about having the oven on all hours of the day. During the summer I try to avoid turning the oven on for any reason but the winter is the perfect time for cooking meals that require a lot of oven time. I had been wanting to try cooking a pot roast for a while and this weekend I finally got around to it. Since a good pot roast requires a lot of oven time to properly roast so it is a nice weekend project. A pot roast is cooked in a liquid to keep the meat nice and moist and it is the perfect opportunity to add some flavour. I cooked the roast in red wine and beef broth along with some herbs and other seasoning. One of the things that I liked about the pot roast was that I could throw some vegetables into the pot with the roast for a super simple side dish that did not dirty any new dishes. I added the vegetables to the pot when the roast was almost done as they would have been mushy if they had been in the whole time. The pot roast turned out pretty good! The beef was nice and moist and tender and falling apart good and the sauce or gravy was nice and tasty and full of flavour. I wanted to work a green vegetable into the meal so I served the pot roast dinner with some peas with pancetta and shallots. The best part of the pot roast is all of the leftovers and I am now looking forward to using them in new and interesting ways.

Pot Roast

(makes 8+ servings depending on the size of the roast)
Printable Recipe

Ingredients:
1 tablespoon oil
3-5 pound chuck roast
1 tablespoon oil
1 onion (chopped)
4 cloves garlic (chopped)
1 cup red wine
3 cups beef broth
4 sprigs of thyme
2 bay leaves
2 tablespoons tomato paste
2 tablespoons dijon mustard
salt and pepper to taste
4 carrots (peeled and cut into bite sized pieces)
8 "new" potatoes (cut in half)

Directions:
1. Heat the oil in a large oven proof pan.
2. Add the beef and brown on all sides and set aside.
3. Heat the oil in the same pan.
4. Add the onions and saute until tender, about 5-7 minutes.
5. Add the garlic and saute until fragrant, about a minute.
6. Add the red wine and deglaze the pan.
7. Add the beef broth, thyme, tomato paste, dijon mustard, salt and pepper and bring to a boil.
8. Add the roast, cover and cook in a preheated 325F oven until fork tender, about 3-5 hours.
9. Add the carrots and potatoes during the last 20 minutes of cooking.

What to do with pot roast leftovers:
Pot Roast Sandwich Smothered in Gravy with Melted Swiss Cheese and Horseradish Mayonnaise
Pot Roast Mushroom Soup
Sweet Potato Poutine

Serve with:
White Cheddar and Garlic Mashed Potatoes
Creamy Roasted Garlic Mashed Potatoes
Peas with Pancetta and Shallots
Potato Gratin

Similar Recipes:
The Perfect Roast Beef
Roast Beef with Coffee Gravy
Corned Beef Glazed in Honey and Mustard Dinner with Cabbage
Prime Rib
Greek Style Roast Leg of Lamb with Lemon Roasted Potatoes
Mushroom Crusted Prime Rib Roast

62 comments:

Sara said...

I just love pot roast, yours looks fantastic! I always have to serve it with mashed potatoes.

tj said...

Looks great. A crock pot is another good way to cook a roast. I'm not a big fan of them for chicken, but cheaper cuts of beef like roasts, they're great!

Dana McCauley said...

Awww- the comforting goodness of a pot roast! This type of meal always reminds me of mom's table.

I'm smiling after reading your post!

Ann said...

Looks great..feel like having some..perfect for the season.

Heather said...

mmm! sounds delicious! i've never actually made pot roast, i'm always so worried mine won't compare to my mom's. yours sounds just lovely. i agree with you about the oven. winter is the perfect time of all day roasting!

Kim said...

that looks divine! too bad cooking's not my cup of tea. :( i'll stick to baking for now. :)

Bridgett said...

This is definitely one of my favorite meals.

Nina Timm said...

Pot roast is my favorite way of cooking a big piece of meat...even a leg of lamb! Looks delicious!

Helene said...

Wow you did a nice pot roast that looks so moist and yummy.

Sharon said...

Looks great! So comforting!

Lick My Spoon said...

ooh sounds like the perfect dish for a cold winter night!

Elra said...

Absolutely the same here, I can just keep baking and the whole house will be warm enough.
Pork roast sound delectable.
Cheers,
Elra

Psychgrad said...

This would be delicious! I think I'd also like the side as a sauce (maybe with beef broth and red wine).

Rosa's Yummy Yums said...

What a deliciously comforting dish!

Cheers,

Rosa

Jan said...

Looks good - I'm liking the peas with pancetta and shallots!

Mrs Erg├╝l said...

I will really like this!! I wanna give this is a try soon!

Laura @ Hungry and Frozen said...

This looks fantastic. I love slow cooked meals in winter... And the oven can double as a heater!

tamilyn said...

I love a good pot roast. No one makes them like my Gramma Oney did. Memories. Yours looks delish though!!

Peter M said...

Pot roast will never go out of style...nice and flaky meat here.

Theresa said...

You even make pot roast look so good.

Ciao Chow Linda said...

You just reminded me that I haven't made a pot roast in years. I'm going to do one this week. I used to love to mix the leftovers with mushrooms, tomatoes and a few other ingredients and serve over pasta.

Maryann said...

A favorite!

pigpigscorner said...

Looks very moist and tender! Yummy!

Amanda said...

That looks delicious!

Dawn said...

I wish I made this for dinner last night! I love pot roast leftovers. I swear the longer they sit the better. Looks good Kevin!

Cathy - wheresmydamnanswer said...

Perfect timing I was just looking for a great pot roast recipe and well as always here you are!!!

Cheryl said...

Kevin, that looks incredibly delish!

Lo said...

ah, yes. the beauty of pot roast.

yours looks particularly tender and luscious. I'm with Sara - there's nothing better than pot roast served with mashed taters!

Marysol said...

This is comforting, winter fare at its best. Kevin, do you deliver?

StickyGooeyCreamyChewy said...

You can never go wrong with a great pot roast! Comfort on a plate!

Pam said...

It's snowing outside right now and this would be a perfect dinner - plus it would make my house smell wonderful all day long. Great recipe Kevin.

James Walsh said...

I always do this to the point cooking and then i put it in the slow cooker. It does a better job with a more consistent heat than the oven. Then i finish the sauce on the stove when it is finished.

Sophie said...

Kevin, this looks so delicious!

Jennifer said...

I actually love the veggies all mushy when you cook them all day.

Your pot roast looks delish!

Thanks for sharing.

Pam said...

Yummy! I can't wait to see what you do with the leftovers!

Marjie said...

I'm on board with your statement about not creating more dirty dishes, pots and pans. My girls laugh at me for washing out measuring cups and reusing them, instead of just getting another out of the cupboard; I tell them to wash the durn dishes, then talk to me.

I'm with you; I love a good pot roast, and I love running the oven during the winter.

Jessy and her dog Winnie said...

Looks like great comfort food!

Debbie said...

We had pot roast for dinner tonight!!! I usually cook mine in a slow cooker....Yours sounds like it is full of flavor!

meeso said...

Looks delicious... My friend was asking me about how to make pot roast yesterday, you have very good timing, I will give her your link!

Jan said...

Looks and sound totally yummylicious. Perfect comfort food for this freezing weather. I made a slow cooked roast, and roasted veggies on Sunday just to have the oven on too. :-)

MaryBeth said...

I love pot roast and yours look beautiful Kevin.

Melissa said...

Reminds me of Sunday dinner. :) It looks delicious!

noobcook said...

I recently got interested in roasting due to my new oven. Your roast looks so comforting :)

giz said...

Fix it, forget it and then you're a rock star. My kind of cooking.

lisa (dandysugar) said...

Such homey comforting meals you have. It's been a long time since I've had pot roast. Reminds me of my mom's cooking! This looks delicious.

Debbie said...

Hi

quick question, what are "new" potatoes? I don't cook much with potatoes and I'm only familiar with the red ones.

Shreya said...

I have not heard of Pot Roast before, but your meal looks satisfying:-)

Annie said...

I crave pot roast when I'm pregnant. This looks divine! And I'm glad you are introducing the last commenter to it! Thanks for the yumminess!

culinspiration said...

Delicious. Could you share how you made the gravy? Have you ever tried the same recipe in a Crock Pot? I'm curious whether you'd need to add more liquid.

Angela said...

I've been afraid to try cooking a Pot Roast but after seeing your instructions, I'm going to give it a try. Thanks for the inspiration.

Queen B. said...

ooooooooooo ! Looks amazing !!

kellypea said...

I grew up eating pot roast and it's a favorite. I'm noticing the mustard in the ingredients and haven't tried that. Sounds delicious.

Kevin said...

culinspiration: The gravy is pretty much just the sauce left over from braising the pot roast that was strained and seasoned with salt and pepper. If you wanted to thicken it up you could simmer it on the stove and mix in a slurry of flour and water and simmer until it thickens.

Maggie said...

Pot roast is such great comfort food, I have to try some mustard in my next one.

Jeanne said...

I really don't make potroasts often enough. Such a simple and delicious way of serving meat - yours looks fantastic.

Michelle said...

Thank you. Your pot roast looked so good, I had to try it. I did this past weekend, and it was a huge hit with everyone. So I thought I would continue my roll and try the Pot Roast Mushroom soup. Again, another success. Your recipe was so easy to follow and the meal was amazing. Thanks again.

Sweet P said...

All I can say is yummy! I made this for dinner tonight along with the peas and bacon (I forgot to buy pancetta). The hardest part was having to deal with the wonderful smell all afternoon. Thanks for a great recipe!

ChefBliss.com said...

This looks wonderful!! I have had trouble with my last 2 pot roasts drying out -- can't wait to give this one a shot! Thanks!

Sage said...

This sounds and looks so good;I'm making it tomorrow. I just started bloggin and googled pot roast blog and your recipe came up. You make your recipes sound very tasty.
Sage/Rita

~Kristie said...

I made this pot roast tonight and it turned out great. The seasonings are perfect and the smell is heavenly.

The only thing I would suggest is looking for a lean piece of roast or trimming excess fat before cooking - my gravy came out way too fatty w/o this step. To remedy this I just cooled the gravy and skimmed the solids off the top before serving which worked out well.

Thanks for all your great recipies!

ashley said...

looks tasty! i've been trying to get a decent photo of pot roast the last two years and haven't been successful yet. haha. looks delicious!

Neatza said...

Yes,This recipe looks realy delicious.But I think , beside the mashed potatoes some cranbery sauce it will make it devine.

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