Beef Pot Roast Recipe

4 from 24 votes

A pot roast should be juicy, tender, and falling apart in your mouth, and this pot roast recipe is all those things! It is the best pot roast I've ever had!

Prep Time30

Cook Time4

Resting Time1

Total Time1 4 30

Course: 100 + BEST Easy Beef Recipes for Dinner, Over 500 Family Dinner Recipes Ideas

Cuisine: American

Keyword: beef, dinner, main dish, pot roast, roast

Servings:

Author: Sweet Basil

Equipment

Ingredients

For the Roast

4-5 Pounds Boneless Chuck Roast tied or flat
Kosher Salt
Black Pepper
4 Tablespoons Olive Oil divided
1/2 Cup All Purpose Flour

For the Sauce

2 Yellow Onions chopped
1 Pound Baby Carrots
5 Ribs Celery chopped in ½-1" pieces
6 Cloves Garlic smashed
3 teaspoons Kosher Salt
1 teaspoon Black Pepper
1 Cup Beef Broth
1/2 Cup Balsamic Vinegar
1/2 Cup Apple Cider not from concentrate and not apple juice
1 Tablespoon Worcestershire Sauce
1/2 Cup Water
1 Tablespoon Liquid Smoke
1 ½ teaspoons Better than Bouillon chicken
28 Ounce Peeled Tomatoes in Puree San Marzano or similar
3 Sprigs Thyme fresh
2 Branches Rosemary fresh

For the Gravy

1 Tablespoon Butter softened
2 Tablespoons Flour

US Customary - Metric

Instructions

For the Roast

Pat the roast dry and sprinkle liberally with kosher salt and pepper on all sides. Place on a large plate in the fridge, uncovered for up to 24 hours.
4-5 Pounds Boneless Chuck Roast, Kosher Salt, Black Pepper
Remove from the fridge 30 minutes prior to cooking. In a large dutch oven over medium high heat, add 2 tablespoons of olive oil.
4 Tablespoons Olive Oil
Preheat the oven to 325 degrees F.
In a pie dish or similar, roll the roast in the flour and brown on each side in the pan, about 3-4 minutes per side. Remove to a clean plate. Proceed with the sauce...
1/2 Cup All Purpose Flour

For the Sauce

Add 2 more tablespoons of olive oil and add in all of onions, carrots, celery and smashed garlic.
4 Tablespoons Olive Oil, 2 Yellow Onions, 1 Pound Baby Carrots, 5 Ribs Celery, 6 Cloves Garlic
Add in the salt and pepper and stir occasionally for about 5 minutes, or until the onions are turning translucent.
3 teaspoons Kosher Salt, 1 teaspoon Black Pepper
Stir in all remaining ingredients for the sauce, leaving out the butter and flour for the gravy at the end.
1 Cup Beef Broth, 1/2 Cup Balsamic Vinegar, 1/2 Cup Apple Cider, 1 Tablespoon Worcestershire Sauce, 1/2 Cup Water, 1 Tablespoon Liquid Smoke, 1 ½ teaspoons Better than Bouillon, 28 Ounce Peeled Tomatoes in Puree, 3 Sprigs Thyme, 2 Branches Rosemary
Stir everything together and nestle the roast back in the pot, pulling some veggies and liquid back up over the top of the meat.
Cover with an oven safe lid or tinfoil if you don’t have a lid. Bake for 2 hours then turn the heat down to 250 degrees F for another 1-2 hours. I generally do 2 because it doesn’t over cook the meat if it’s already tender and falling apart after that last hour. Proceed with the gravy ...

For the Gravy

Pull the dutch oven from the oven and place over the burner on low heat to keep a simmer. Remove the meat and carrots to a large serving platter, shred the meat and cover with foil to keep warm.  
Take the tomatoes and half the sauce and purée in a blender, add the puréed mixture back to the pot with the rest of the sauce and stir it all together.
In a bowl, mix together the softened butter and flour, add it to the pot and bring to a simmer until slightly thickened, about 2-5 minutes. Serve over the meat and veggies.
1 Tablespoon Butter, 2 Tablespoons Flour

Notes

S low Cooker Version : Proceed as normal but cook on low in the slow cooker for 8 hours or high for 3 and then low for 2 more or until the meat is so tender it falls apart.

Nutrition