Best Pot Roast
A hearty, tender pot roast with savory vegetables and rich flavors, perfect for comforting family dinners or special occasions needing a satisfying main course.
Ingredients
- 1/2 Tbsp. salt ⓘ
- 1/2 Tbsp. pepper ⓘ
- 4 lb. center cut chuck ⓘ
- 3 Tbsp. flour ⓘ
- 1 medium onion, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 3 Tbsp. shortening ⓘ
- 1 c. boiling water ⓘ
- 3 large carrots, halved into 2-inch pieces ⓘ
- 6 oz. fresh green beans
- 16 oz. stewed tomatoes ⓘ
- 1 bay leaf ⓘ
- 2 Tbsp. Kitchen Bouquet ⓘ
Instructions
- Salt and pepper the meat; rub with flour.
- In a heavy cast-iron roasting pan, sauté onion and garlic until translucent, about 15 minutes.
- Brown the meat on both sides after sautéing onions and garlic.
- Add boiling water, carrots, green beans, stewed tomatoes, bay leaf, Kitchen Bouquet, and additional salt and pepper if desired.
- Cover and cook for 20 minutes, basting occasionally.
- Continue cooking and basting every 15 minutes, turning the meat over once.
- Cook for approximately 2.5 to 3 hours until the meat is falling apart tender, adding more water as needed.
- Remove the meat and vegetables from the pan.
- Make gravy from the drippings.
Tips & Substitutions
For enhanced flavor, consider marinating the chuck roast overnight with the salt, pepper, and flour. If you don't have Kitchen Bouquet, a splash of soy sauce can deepen the color and flavor of the gravy. If you prefer a vegetable-rich dish, feel free to add potatoes or parsnips to the mix during cooking. Always taste and adjust seasoning as needed.
Serving Suggestions
Serve the pot roast with a generous helping of gravy over the meat and vegetables. It pairs beautifully with mashed potatoes or a side of Sunshine Salad (Orange, Pineapple And Carrot) for a refreshing contrast. For a comforting meal, consider serving it with crusty bread to soak up the delicious juices.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot roast and vegetables in a covered dish in the oven at 325°F for about 30-40 minutes, or until heated through. You can also use a microwave, but be sure to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Best Pot Roast contains roughly 3051 calories, with 23g protein, 57g carbohydrates, and 311g fat. It is an excellent source of vitamin A (169% of the Daily Value), iron (61% of the Daily Value), and dietary fiber (56% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1387mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this pot roast?
Yes, while chuck roast is ideal for its flavor and tenderness when slow-cooked, other cuts like brisket or round roast can also work. Just keep in mind that cooking times may vary depending on the cut's size and tenderness.
How do I know when the pot roast is done?
The pot roast is done when it's fork-tender and easily shreds apart. This usually takes about 2.5 to 3 hours of cooking time, but you can start checking for doneness around the 2-hour mark to ensure it doesn't overcook.
Can I make this recipe in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, brown the meat and sauté the onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the meat is tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).