Easy Pot Roast
This comforting classic pot roast is easy to prepare, flavorful, and perfect for family nights or special gatherings.
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.
Notes
Ensure to let the pot roast cool completely before storing in an airtight container. Can be stored in the fridge for 3-4 days or frozen for longer storage. Consider adding different root vegetables or herbs for customization.