This Easy Pot Roast Recipe is a comforting classic that brings warmth to any table. With its succulent meat and flavorful gravy, it’s perfect for family nights or special gatherings. It’s easy to prepare and requires minimal effort, making it an ideal dish for busy weekdays. Plus, the rich aroma that fills your kitchen while it cooks is simply irresistible!
How to Make Easy Pot Roast
Ingredients:
- 2 tablespoons oil
- 1 medium onion (cut into 1″ pieces)
- 1½ teaspoons seasoning salt (I use Lawry’s)
- 1½ teaspoons garlic powder
- 1½ teaspoons Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1.2-1.5 kg beef roast (about 2.5 – 3 lbs, chuck or blade is best)
- 1½ cups beef broth (divided)
- 3 large carrots (peeled and cut into 1.5″ pieces)
- 1½ lbs baby potatoes
- 2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 tablespoon corn starch
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons ketchup (optional)
Directions:
- Heat oil in a large Dutch oven on the stovetop over medium-high heat. Preheat the oven to 275 degrees F.
- Cook the onion in the Dutch oven until it begins to brown, then remove it from the pot.
- Combine seasoning salt, garlic powder, Italian seasoning, onion powder, and ¼ teaspoon black pepper. Rub this mixture over the roast on all sides. If the roast is larger, you can cut it into two equal pieces and season them.
- Sear the roast in the Dutch oven on all sides until golden brown, about 2 minutes per side.
- Pour ½ cup of beef broth into the Dutch oven and scrape the bottom with a wooden spoon to remove any browned bits.
- Add the onions back in along with the carrots and potatoes. (If you prefer firmer vegetables, you can add them after 1½ hours of cooking.)
- Whisk together the remaining 1 cup of beef broth, vinegar, tomato paste, Worcestershire sauce, honey, corn starch, paprika, salt, and pepper. Pour this mixture over the meat and vegetables.
- Cover the Dutch oven and roast in the oven at 275 degrees F for 3-3½ hours until the vegetables are tender and the meat can be pulled apart easily with two forks.
- If you like thicker gravy, remove the roast and vegetables. Place the Dutch oven on the stovetop over medium heat. Whisk together 1 tablespoon corn starch and 1 tablespoon water. Stir this into the sauce along with the ketchup (optional), then cook until thickened.
- Slice or shred the meat and serve with vegetables and gravy.
How to Serve Easy Pot Roast
Serve the pot roast hot, alongside the tender vegetables and rich gravy. It pairs wonderfully with crusty bread or mashed potatoes for soaking up the delicious sauce. You can also sprinkle some fresh herbs on top for added flavor.
How to Store Easy Pot Roast
To store leftover pot roast, let it cool completely before placing it in an airtight container. It can be kept in the fridge for 3-4 days. If you want to keep it longer, consider freezing it. Just make sure to wrap it tightly to prevent freezer burn.
Tips to Make Easy Pot Roast
- Searing the meat: Don’t skip the searing step; it adds a great depth of flavor to the roast.
- Vegetable timing: If you want crispier vegetables, add them to the pot later in the cooking process.
- Thicker gravy: To thicken your gravy quickly, mix corn starch with water and stir it into the sauce as it cooks.
Variation
You can customize this pot roast by adding different root vegetables, such as parsnips or turnips. Herbs like rosemary or thyme can also be added for extra flavor.
FAQs
Can I use a different cut of meat for this pot roast?
Yes, you can use other cuts like brisket or round. The key is to choose a well-marbled piece of meat for tender results.
Can I cook this pot roast in a slow cooker?
Absolutely! You can follow the same steps to sear the meat, then transfer everything to a slow cooker and cook on low for 6-8 hours.
What’s the best way to reheat leftover pot roast?
Reheat in the oven or on the stovetop. If the gravy has thickened too much, add a little water or broth to loosen it up as you heat it.
Easy Pot Roast
Ingredients
For the roast
- 1.2-1.5 kg beef roast (about 2.5-3 lbs, chuck or blade is best)
- 2 tablespoons oil for searing
- 1 medium onion (cut into 1″ pieces)
- 1.5 teaspoons seasoning salt (I use Lawry’s)
- 1.5 teaspoons garlic powder
- 1.5 teaspoons Italian seasoning
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
For the vegetables
- 3 large carrots (peeled and cut into 1.5″ pieces)
- 1.5 lbs baby potatoes
For the gravy
- 1.5 cups beef broth (divided)
- 2 tablespoons balsamic vinegar
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 tablespoon corn starch
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons ketchup (optional) for extra flavor
Instructions
Preparation
- Heat oil in a large Dutch oven on the stovetop over medium-high heat. Preheat the oven to 275°F.
- Cook the onion in the Dutch oven until it begins to brown, then remove it from the pot.
- Combine seasoning salt, garlic powder, Italian seasoning, onion powder, and ¼ teaspoon black pepper. Rub this mixture over the roast on all sides.
- Sear the roast in the Dutch oven on all sides until golden brown, about 2 minutes per side.
Cooking
- Pour ½ cup of beef broth into the Dutch oven and scrape the bottom with a wooden spoon to remove any browned bits.
- Add the onions back in along with the carrots and potatoes.
- Whisk together the remaining 1 cup of beef broth, vinegar, tomato paste, Worcestershire sauce, honey, corn starch, paprika, salt, and black pepper. Pour this mixture over the meat and vegetables.
- Cover the Dutch oven and roast in the oven at 275°F for 3-3½ hours until the vegetables are tender and the meat can be pulled apart easily with two forks.
Thickening the gravy
- If you like thicker gravy, remove the roast and vegetables. Place the Dutch oven on the stovetop over medium heat.
- Whisk together 1 tablespoon corn starch and 1 tablespoon water. Stir this into the sauce along with the ketchup (optional), then cook until thickened.
Serving
- Slice or shred the meat and serve with vegetables and gravy.
