A pot roast should be juicy, tender, and falling apart in your mouth, and this pot roast recipe is all those things! It is the best pot roast I’ve ever had!
Sunday dinner to me is always one of two things- slow cooker roast or roasted chicken. Now, Mom always had more options than just that, but those are the two I remember the most. Mashed potatoes that Dad accidentally added sweetened condensed milk instead of evaporated milk to, that time I loved the fluffy raspberry jell-o so much I licked the bowl clean and most of all, my mom in the kitchen with her apron and Sunday dressing prepping dinner before church. That was my childhood, and it was a pretty good one.
We have several pot roast recipes on the blog, like our slow cooker Mississippi pot roast and our oven braised beef roast, and they are all fantastic and all have their place, but this recipe is my new favorite.
Ingredients Needed for Pot Roast
For this recipe, you’ll need a few ingredients for browning the roast, several ingredients for the sauce, and then a couple of items for makings the gravy. Your pot roast is never going to be the same! I like to see a quick list of the ingredients so I can see how many things I need to buy before I get into all the details, so here is your list:
For the Roast
- Boneless Chuck Roast
- Olive Oil
For the Sauce
- Yellow Onions
- Beef Broth
- Balsamic Vinegar
- Apple Cider
- Worcestershire Sauce
- Liquid Smoke
- Better than Bouillon (chicken flavor)
- Canned Peeled Tomatoes
- Thyme (fresh)
- Rosemary (fresh)
For the Gravy
How to Make the Best Pot Roast
I hear people get intimidated by making pot roast. No need, my friends! No need at all! I’m going to break this up into 3 sections and walk you through each step. You will have flawless and flavorful pot roast every single time!
For the Roast
- Pat the roast dry using a paper towel and sprinkle liberally with salt and pepper. Place on a large plate and let it sit in the fridge uncovered for up to 24 hours.
- Remove from the fridge 30 minutes before cooking to let it come to room temperature. This will help it brown more evenly.
- Add some olive oil to a dutch oven over medium high heat. Put some flour into a pie dish and roll the roast in it to coat all the sides. Brown each side of the roast in the dutch oven.
- Preheat the oven. Proceed with the sauce…
Best Tip For Flavorful Pot Roast
- Unwrap the meat and pat dry with paper towels. Cover the roast, front, back and sides with a good Kosher Salt like Diamond or Redmond Real Kosher Salt. Place on a plate or dish in the fridge, uncovered for 12-24 hours. This will season your meat perfectly and will give better caramelization, again leading to more flavor when you brown it in the pan.
- Allow the roast to rest on the counter for 30 minutes before browning in the pan. Taking the chill off of the meat is important for a good browning.
Smashed Garlic vs Minced
Smashed garlic releases a mild flavor over a long period of time, which is perfect for a dish like a pot roast. Minced garlic has a more intense, immediate flavor.
Which Roast for Pot Roast?
Our go-to cut of beef is a chuck roast. It has beautiful marbling so it cooks down so tenderly and makes the most juicy beef. If you can’t find chuck, then a brisket or a round roast will work great too.
Can I Use Regular Carrots?
Yes, you will want about 2 1/2 cups which is generally 3 large carrots. Peel and slice the carrots into bite size pieces.
Can I Add Potatoes?
You can definitely at potatoes, but we have found that we love to serve the roast over mashed potatoes. If you want to add potatoes, peel and cube 3-4 potatoes and add them in step 1 of the sauce instructions.
You can make the entire dish up to one day ahead of time and then instead of baking in the oven, cool and place in the fridge until you’re ready to bake it. When you’re ready:
- Let it sit on the counter for 15-30 minutes
- Bring it back to a boil on the stove top and then proceed to the oven.
- Alternately you can make the dish, store the carrots separately and reheat the next day.
Can Pot Roast Be Made in the Slow Cooker?
Follow the recipe as written up through step 3 of the sauce section. Then place all the veggies and sauce into the slow cooker. Put the roast into the slow cooker and nestle it into the veggies. Cook on low in the slow cooker for 8 hours or high for 3 and then low for 2 more or until the meat is so tender it falls apart.
Sunday dinner has never been better! Make a batch of dinner rolls, invite some friends over and serve this pot roast. It will be the best pot roast recipe you’ve ever eaten!
REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!
When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
For more information, please see more information about Pot roast recipes with gravy