Solid Pot Roast and Potatoes

solid Pot Roast and Potatoes – tender, good pot roast with potatoes, carrots, and tons of garlic and fresh herb flavor! We love making this easy, good dish in fall – it is simple and the sides cook right along with the roast for a truly one-pot dinner that our family and friends can't get enough of! This is an excellent neighbor gift or new baby meal since it reheats perfectly!

This is truly a one pot meal – with a main dish and side all in one pot – so you can feed your family a nourishing meal, without tons of work and prep.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Sunday Roast and Potatoes

solid tender pot roast is a Sunday tradition – its one of those classic homestyle dinners that is warm, comforting, and makes you feel cozy. It's also incredibly easy, versatile, adaptable to change up with herbs and vegetables you like, and the potatoes, carrots, and vegetables that cook down with the roast are buttery, rich, and heavenly!

Pot Roast and Potato Ingredients

To make this recipe, you will need the following ingredients:

• 2 tbsp Olive Oil: Olive oil serves as the cooking fat for searing the chuck roast and provides flavor to the dish.
• 3-5 pound Boneless Chuck Roast: The chuck roast is the star of the dish. It's a tough cut of meat that becomes incredibly tender when slow-cooked. It brings rich, beefy flavor and a hearty, satisfying texture.
• 1 Large Onion, Cut into Fourths: Onions add a sweet and savory flavor to the dish. They also help create a flavorful base for the gravy.
• 4 Large Carrots, Chopped into 1″ Circles: Carrots contribute natural sweetness and a pop of color to the dish. They become tender during cooking and add texture to the meal.
• 4 Stalks Celery, Rough Chopped: Celery provides a mild, earthy flavor and adds depth to the overall taste. It's often used in traditional pot roast recipes for its aromatic qualities.
• 1 Head Garlic, Peeled (Chop or Toss in Whole – up to you!): Garlic is a flavor powerhouse that adds a strong, savory element to the dish. You can either chop it for a more intense garlic flavor or leave it whole for a milder aroma.
• 3 Russet Potatoes, Cut into 2-3″ Chunks: Potatoes add substance to the dish and become creamy and flavorful as they absorb the juices from the roast. They provide a comforting starch element.
• 1 tsp Fresh Cracked Black Pepper: Black pepper adds a mild, spicy heat and depth of flavor to the dish. Freshly cracked pepper has a more vibrant taste than pre-ground pepper.
• 1 tsp Celtic Sea Salt: Salt is essential for enhancing the natural flavors of the ingredients and seasoning the dish to taste.
• 1 tbsp Italian Herbs Seasoning: Italian herbs seasoning typically includes a blend of herbs like basil, oregano, thyme, and rosemary. It adds an Italian-inspired flavor profile with herbal notes, enhancing the overall taste.
• 1-2 Sprigs Rosemary: Rosemary is an aromatic herb that infuses the dish with a piney, earthy flavor. It pairs exceptionally well with beef and complements the other herbs.
• 2 Cups Beef Stock: Beef stock serves as the braising liquid, adding moisture and intensifying the meaty flavor. It also helps create a good gravy as the dish cooks.

Steps to Make solid Roasted Pot Roast and Potatoes

Once you've gathered your ingredients, we will use the following process:

Prep. Preheat oven to 275 degrees Fahrenheit. In large, heavy skillet, heat olive oil until light and shimmery.

Brown roast. Add roast to pan and brown on all sides. When roast has been browned, after about 6 minutes, remove from pan and add to large dutch oven or roaster pan that has a lid. Add 1/2 stock. Roast, covered, for two hours.

Add vegetables and roast. Add vegetables and potatoes to pan and arrange around roast. Season well with salt, pepper, and herbs. Add rest of stock. Place rosemary and thyme sprigs in pan and add lid. Roast additional 2 hours, until roast is tender with light pressure from a fork.

Rest. Remove roast and tent with foil on cutting board. Let roast rest at least 15 minutes before slicing.

Make gravy. As roast rests, braising liquid can be boiled down and blended to thicken and serve as gravy, or left as-is as a jus to pour over roast.

Shred. Shred roast with forks, and serve with potatoes and vegetables. We like to pour jus or gravy over roast after shredding.

Enjoy!

Kitchen notes

Pot roast is one of our favorite family style meals because it is so easy to make. brown your meat, add to a pan, add vegetables, seasonings, and let the dutch oven and your oven do all the work – and of course, work out your patience as your house fills up with the most good smell!

Brown meat. For the best flavor, and to keep meat from looking grey, we recommend browning meat in a pan before adding to dutch oven with other ingredients. Browning your meat before cooking helps to add flavor without adding additional calories or sodium – it brings a rich, caramelized meat intensity you can't get by placing a roast in a dutch oven cold.

Add vegetables. If you'd like to add even more flavor, you can also brown vegetables before cooking your roast as well. If you do, we recommend chopping a bit more roughly, as larger vegetables will hold up better to longer cooking times we use for a roast.

Use chuck roast. For this pot roast, we will be using a chuck roast. Chuck roast is marbled with fat and surrounded by connective tissue, making it a cut of meat better prone to cooking at low temperature for a long time, so that fat can render and break down – leaving you with rich, meaty flavor.

What to Cook a Pot Roast in. We prefer to cook a pot roast in a dutch oven, preferably

Pot roast is simple to make, but we have a few tips to make sure yours is solid, every time.

Cook slow and low. Don't rush your pot roast – cook it at 275, so the fat and connective tissue can slowly break down without drying out. Pot roast dries out when it quickly gives up it's moisture and the fat and tissue isn't given enough time to break down.

Don't skip browning. Browning chuck roast before roasting in oven adds tons of flavor and color (nobody wants grey meat!) without additional calories or sodium.

Add flavors and vegetables you love. If you want to add other flavors – like blackening seasoning, ranch dressing powder, pepperoncini peppers, bell peppers, sundried tomatoes, curry powder, radishes, turnips – they are all good with pot roasts. This recipe is meant as a base – so you can build upon it and find the flavors you love.

Make it keto – swap out potatoes for chunks of cauliflower. To prevent them from falling apart, we suggest using a whole head of cauliflower, and chopping into large chunks (think size of a fist), if you want any bite to the cauliflower.

Serve it with

Pot roast is great alongside lots of good side dishes – but we love it with buttery soft rolls, good no knead bread, sour cream cornbread, scalloped corn roasted asparagusand air fryer french fries!

Try our favorite sides like carrotsparsnipsBrussels sproutsasparagusGarlic Chinese Style Green Beans Creamed spinach coleslawdinner rollscranberry sauceBraised cabbage, often cooked with butter and onions mac and cheese and the entire side dish recipe archives.

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Dutch Oven Pot Roast FAQs

How long can we keep pot roast?

Leftover roast can be stored in refrigerator for up to four days in airtight container. Frozen roast can be stored four months. Always reheat to piping hot when serving leftovers to prevent food-borne illness.

How much pot roast should we make per person?

Plan on about ½ lb or 8 oz per person when meat is your main dish.

Do you have to brown pot roast before cooking?

For the best flavor, and to keep meat from looking grey, we reccomend browning meat in a pan before adding to dutch oven with other ingredients.

When is pot roast done?

Your roast will be done after 4 hours, when meat pulls back slightly with light pressure from a fork. It will be soft and will shred easily.

What is the best type of meat for pot roast?

The best cut for pot roast is typically a tough, well-marbled cut like chuck roast, bottom round, or brisket. These cuts become tender and flavorful when slow-cooked.

How long should we cook a pot roast?

The cooking time for a pot roast depends on the size of the roast and the cooking method. Generally, it's slow-cooked at a low temperature for several hours, typically 3-4 hours for a 3-5 pound roast.

Can we use a slow cooker for this recipe?

Yes, you can use a slow cooker for pot roast. Follow the same steps for searing the meat and sautéing the onions and garlic, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the meat is tender.

Can we make this recipe in an instant pot or slow cooker?

Yes, you can adapt this recipe for an Instant Pot or pressure cooker. Sear the meat using the sauté function, then pressure cook it with the other ingredients for about 60-90 minutes, depending on the size of the roast.

Do we need rosemary, or can we use other herbs?

While rosemary complements pot roast well, you can use other herbs like thyme, oregano, or bay leaves for variation. Choose herbs that match your flavor preferences.

Can we use chicken stock or vegetable stock for pot roast?

Beef stock is traditionally used for pot roast, but you can use chicken or vegetable stock if you prefer or have dietary restrictions. The flavor will be slightly different but still good.

Can we add other vegetables for pot roast?

Yes, you can add other vegetables like parsnips, turnips, or mushrooms to the pot roast for extra flavor and variety. be mindful of the cooking time for these vegetables.

How do we make gravy from the cooking liquid?

To make gravy, remove the meat and vegetables from the cooking liquid. Skim off excess fat, then transfer the liquid to a saucepan. Bring it to a simmer, whisk in a cornstarch or flour slurry (mixing cornstarch or flour with water), and cook until thickened.

Can we make this recipe ahead of time?

Pot roast often tastes even better the next day. You can make it ahead of time and refrigerate it, then reheat it gently before serving.

Whats the best way to store leftover pot roast?

Store leftover pot roast and potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop.

What are some dishes that pair well with pot roast?

Common side dishes include mashed potatoes, green beans, roasted vegetables, and a fresh garden salad. Choose sides that complement the hearty flavors of the pot roast.

Do we have to sear the meat before cooking it?

Searing the meat before slow-cooking is optional, but it's recommended. Searing helps develop a rich flavor and caramelized crust on the meat, which adds depth to the dish.

Ingredients

• 2 tbsp olive oil
• 3-5 pound boneless chuck roast
• 1 large onion, cut into fourths
• 4 large carrots, chopped into 1″ circles
• 4 stalks celery, rough chopped
• 1 head garlic, peeled (chop or toss in whole- up to you!)
• 3 russet potatoes, cut into 2-3″ chunks
• 1 tsp fresh cracked black pepper
• 1 tsp celtic sea salt
• 1 tbsp Italian herbs seasoning
• 1-2 sprigs rosemary
• 2 cups beef stock

Method

1. In large, heavy skillet, heat olive oil until light and shimmery.
2. Add roast to pan and brown on all sides.
3. When roast has been browned, after about 6 minutes, remove from pan and add to large dutch oven or roaster pan that has a lid. Add half stock, cover, and roast 2 hours.
4. After 2 hours, add vegetables and potatoes to pan and arrange around roast with extra stock.
5. Season well with salt, pepper, and herbs.
6. Place rosemary and thyme sprigs in pan and add lid.
7. Roast another 2 hours, until roast is tender with light pressure from a fork.
8. Remove roast and tent with foil on cutting board.
9. Let roast rest at least 15 minutes before slicing or shredding.
10. As roast rests, braising liquid can be boiled down and blended to thicken and serve as gravy, or left as-is as a jus to pour over roast.
11. Shred roast with forks, and serve with potatoes and vegetables. We like to pour jus or gravy over roast after shredding.