This Really is an Amazing Pot Roast Recipe!
This pot roast recipe is one of the easiest and most delicious ways to feed a family. And, pot roast recipes are also great for leftovers. You’re going to want to make this pot roast at least once a month because it’s so easy and everyone always loves it.
The key to making a pot roast is to brown the meat before you add it to the pot. This helps to seal in the flavors and juices. Then, you just need to add some vegetables and seasonings, and let it all cook together in the pot. I like to use carrots, potatoes, mushrooms, and onions in my pot roast, but you can really use any vegetables that you like.
Once everything is in the pot, just cover it and let it cook as I lay out in the recipe below, until the meat is tender and falling apart.
Besides Pappardelle Pasta or Garlic Mashed Potatoes, here are a few more side dishes that go well with Pot Roast:
- Potatoes Au Gratin
- Potato Croquettes Recipe
- Asparagus Tips
- Buttered Green Beans
- Stuffed Onion – Using a Sweet Vidalia Onion
- Stuffed Portobello Mushroom with Arugula Salad
So are you ready? Then let’s get cooking!
How to Make an Amazing Pot Roast Recipe
You can find the items below used in making this dish at our online store!
- 1 Chuck Roast about 5 pounds
- ¼ cup Clarified Butter or Vegetable or Avocado Oil
- 2 or 3 Onions cut into large chunks
- 2 cups approx. Mushrooms chopped into quarters
- 6 to 8 large whole Garlic Cloves
- ¼ cup of Flour
- About 16 ounces of a good Red Wine, if you do not use wine use the same amount of stock to replace it
- 24 approx. ounces Beef Stock
- 2 cups Carrots chopped into 1 inch pieces
- 2 cups Celery chopped into 1 inch pieces
- 2 tablespoons if mixed Thyme & Rosemary chopped
- Salt and Pepper to taste, The Chef used his Garlic Salt
- 2 tablespoons of Worcestershire Sauce
- Salt and pepper your roast on both side and heat your pot with clarified butter to 365ºF / 185ºC. Sear the roast on both sides and reserve.
- In the pot add the onion and sauté them until golden brown. Make sure your scrape the bottom of your pot to avoid burning. Add the mushrooms season them with salt and cook for a few minutes to release their water. Add the garlic cook for a few seconds. Add the flour, mix well and immediately add your wine or your stock (if you do not cook with wine) Be sure to mix well and scarp the bottom of the pot to avoid sticking.
- Add the carrots and celery, Worcestershire sauce, adjust salt and pepper to taste. Cook on the stove very slowly for at least 3 hours or until the meat is easily pulled with a fork.
- Serve with Pappardelle Pasta or Mashed Potatoes.