Beef Pot Roast. A classic is a classic for a reason. It’s comforting and delicious and something you go back to time and time again. Try my version of the most succulent, fall-apart roast beef and you’ll never need another reason to do anything different. Promise.
Let’s get started!
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Prepping the beef Pot Roast
First step first, as with any piece of protein, you never want to add it to a heat source directly out of the refrigerator. Remove the beef pot roast from the fridge about an hour before you begin the cooking process. This allows for a more even searing for our first step. And, with this first step, we want to get it right!
Searing the Beef
This first step is crucial in helping the flavor of this beef pot roast dish. Trust me..we want that flavor! After seasoning the beef with plenty of salt and pepper, sear all sides on high heat.
Ideally, you want to develop a dark crust on all sides of the roast. Because of this, the bottom of your pot will have cute little roasty bits stuck to the bottom. This is called fond and is the entire reason we start this dish with searing. When we add the broth, the fond will help create the most amazing braising liquid you have ever tasted.
How To Make a classic Beef Pot Roast
- 1. Season beef pot roast liberally with salt and pepper.
- 2. Sear all sides of roast on high heat in a little avocado oil.
- 3. Remove meat. Turn heat down to low.
- 4. Add tomato paste and cook for a few minutes to let flavor develop.
- 5. Add beef broth to deglaze your pan.
- 6. Add bay leaves and dried time.
- 7. Add roast back into pot along with carrot, onion, and celery
- 8. Into the oven at 250° for 6-8 hours or until fall apart tender. Remove roast from pot and shred the meat.
- 9. Strain the cooking liquid and place back into the pot. Cook on medium-high until the liquid reduces just a bit.
- 10. Serve the roast over mashed cauliflower or mashed potatoes. Drizzle with the au jus.
- 11. Enjoy!
Serving the beef Pot Roast
While the pot roast is slowing braising in the oven, there is plenty of time to think about how to serve it. Personally, I serve mine piled high on top of a plate of creamy cauliflower puree. My kids and husband, however, like it a bit more traditional and prefer my herb and garlic mashed potatoes as the base.
However you decided to serve your pot roast, just don’t forget to drizzle with some of the amazing au jus. It’s a built-in bonus pan sauce that has so much flavor it would be a crime to leave it behind. I will even strain mine and freeze it to save ever single drop. No morsel left behind around here!
Let’s Cook!
Now that we’ve gone over all of the steps and discussed helpful hints to make this incredible beef pot roast, all that’s left to do it go to the kitchen. You’re one step closer to filling your kitchen with the most wonderful smell. And, let it be known, once you start, people will start gathering, anxiously awaiting the finished product. It’s just that good.
recipe frequently asked questions
This recipe is both gluten and dairy-free! No need to worry!
No, but you should. Searing creates an additional layer of wonderful flavor. In my opinion, if you’re going to make a recipe that takes this long, then it should be the very best. Take the extra couple of minutes and add that step. It’s worth it.
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Beef Pot Roast
Equipment
Ingredients
- 1 3-4 lb beef chuck roast (any beef roast will do, but I like the fat content of the chuck)
- avocado oil, for searing
- 1 large onion, chopped
- 2-3 carrots, chopped
- 2-3 stalks celery, chopped
- 3 tbsp tomato paste
- 3 cups beef broth
- 2 tsp dried thyme
- 3 bay leaves
- kosher salt and fresh ground pepper, to taste
Instructions
- Season both sides of roast liberally with salt and pepper. Sear both sides on high heat in a little avocado oil. Remove meat. Turn heat to low.
- Add tomato paste and cook for a few minutes to let flavor and a deep color develop, stirring often.
- Add beef broth to deglaze your pan. Scrape up any bits left on the bottom of the pot.
- Add bay leaves and thyme.
- Add roast back into pot along with carrot, onion, and celery.
- Into the oven at 250° for 6-8 hours or until the roast is fall-apart tender.
- Remove the roast from the pot and shred.
- Strain the cooking liquid. Cook on medium-high until liquid reduces a bit.
- Serve roast over mashed potatoes or cauliflower. Drizzle with the reduced jus. Enjoy!
Notes
Nutrition
I am so incredibly happy that you are here and hope you try my Beef Pot Roast recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
–Rufus
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