Best Ever Old Fashioned Pot Roast Recipe
This easy recipe for an Old Fashioned Pot Roast dinner is about to become one of your favorite comfort food recipes!
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I love comfort food, and there are not too many recipes that scream “cozy Sunday dinner” as loudly as an old-fashioned pot roast. Although I’ve changed it up a bit, the inspiration for this recipe came from a cookbook I bought while on a Disney vacation. It’s based upon the New England Pot Roast served at the Liberty Tree Tavern, and while I’ve never eaten there, I make this easy pot roast recipe often.
What’s amazing about this recipe is that, because you dice the carrots and onions into super tiny pieces, they sort of “melt” into the meat. This creates an added layer of flavor to the meat, as opposed to giant chunks of vegetables that serve as an accompaniment. Plus, because you’re adding the flour to the cooking liquid, a delicious homemade gravy develops right in the roasting pan – no need to fuss with pan drippings.
I keep a rosemary plant for my kitchen all year round and think it’s perfect in this recipe. The original called for thyme, but I think you can likely use any fresh herbs you have on hand that complement the beef. Whatever you choose, trust me, your whole house is going to smell AMAZING while the beef roast recipe cooks all day.
It has a wonderful beefy flavor, and there’s absolutely nothing bland or boring about this roast beef. It’s a favorite meal in my house, and I swear, it’s just really really good. Make sure that you cook it until the meat is tender and falls apart easily with a fork, and I can almost guarantee this will be the last and only pot roast recipe you need.
What You’ll Need to Make Old Fashioned Pot Roast
- 1/4 cup olive oil
- 3 pounds boneless beef chuck roast
- 1/2 cup (1 stick) butter
- 2 cups carrots, diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 cup all-purpose flour
- 1 cup dry red wine such as cabernet sauvignon
- 6 cups beef broth or beef stock
How to Make the Old-Fashioned Pot Roast Recipe
Begin by preheating your oven to 350 degrees Fahrenheit and patting the roast dry with a paper towel.
Next, add the olive oil to a Dutch oven or other heavy pan and heat on your stovetop over medium heat.
Add the roast to the pan and brown the meat on all sides, making sure it gets a good sear but does not burn.
Remove the meat from the pan and set it aside on a platter.
Add the butter to the pot and allow it to melt. Once it’s melted, add the carrots, onion, garlic, and rosemary.
Saute until the vegetables are just tender.
Next, stir in the flour and allow the mixture to continue cooking until the flour has been lightly browned.
Now, turn the burner down to low heat and add the wine and broth, stirring until everything is well combined.
Next, add the roast back into the pan. Cover and bake for 3.5 – 4 hours until the meat is fall-apart tender.
When the tender pot roast is done cooking, remove it to a serving platter and, using two forks, gently shred the meat.
Important Tip: Roast is a tougher cut of meat and needs to cook long enough to break down the connective tissues. If you need to slice the meat and can’t pull it apart with a fork, it hasn’t cooked long enough. While it’s still technically safe to eat, it will be tough and chewy, and you’ll probably either never serve a pot roast again or think that this is just a terrible recipe. 🙂 Oven temperatures vary, and if, after the recommended cooking time has passed, a fork stuck into the top of the roast doesn’t cause it to shred, the solution is to cook it for a bit longer.
What Should I Serve With This Family Favorite Classic Pot Roast?
- Red Potatoes With Everything Bagel Seasoning
- Roasted new potatoes
- Mashed Potatoes
- Buttered Noodles
- Broccoli
- Green Beans
- Crusty French Bread and Butter
- Baby Carrots
If you have any leftovers, it’s amazing, piled high on thick crusty bread with dijon mustard or horseradish sauce.
BEST EVER Old Fashioned Pot Roast Recipe
Ingredients
- 1/4 cup olive oil
- 3 pounds boneless beef chuck roast
- 1/2 cup 1 stick butter
- 2 cups carrots diced
- 1 medium onion diced
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary chopped
- 1 cup all-purpose flour
- 1 cup dry red wine such as cabernet sauvignon
- 6 cups beef broth or beef stock
Instructions
- Begin by preheating your oven to 350 degrees Fahrenheit and patting the roast dry with a paper towel.
- Next, add the olive oil to a Dutch oven or other heavy pan and heat on your stovetop over medium heat.
- Add the roast to the pan and brown the meat on all sides, making sure it gets a good sear but does not burn.
- Remove the meat from the pan and set it aside on a platter.
- Add the butter to the pot and allow it to melt. Once it’s melted, add the carrots, onion, garlic, and rosemary.
- Saute until the vegetables are just tender.
- Next, stir in the flour and allow the mixture to continue cooking until the flour has been lightly browned.
- Now, turn the burner down to low heat and add the wine and broth, stirring until everything is well combined.
- Next, add the roast back into the pan. Cover and bake for 3.5 – 4 hours until the meat is fall-apart tender.
- When the tender pot roast is done cooking, remove it to a serving platter and, using two forks, gently shred the meat.
