Favorite Pot Roast
A hearty and flavorful pot roast with tender vegetables, rich beef consomme, and smoky undertones, perfect for comforting family dinners or weekend gatherings.
Ingredients
- 2 1/2 to 3 lb. Boston rolled or chuck roast ⓘ
- 2 Tbsp. vegetable oil
- 1 onion, sliced ⓘ
- 10 3/4 oz. can beef consomme, undiluted
- 1/2 cup water
- 1/2 tsp. liquid smoke ⓘ
- 1/4 tsp. garlic powder ⓘ
- 1/8 tsp. pepper ⓘ
- 1 bay leaf ⓘ
- 6 medium potatoes, peeled and quartered ⓘ
- 6 carrots, peeled and quartered
- 2 stalks celery, cut into 1-inch slices ⓘ
Instructions
- Brown the roast on all sides in hot vegetable oil in a large Dutch oven; drain off drippings.
- Place sliced onion on top of the roast.
- Combine beef consomme, water, liquid smoke, garlic powder, pepper, and bay leaf; mix well and pour over the roast.
- Cover, reduce heat, and simmer for 2 1/2 hours.
- Add peeled and quartered potatoes, carrots, and celery; cover and simmer for 25 minutes or until vegetables are tender, adding extra water if needed.
- Remove and discard the bay leaf.
Tips & Substitutions
For a richer flavor, consider marinating the roast overnight in the beef consomme mixture. You can substitute the chuck roast with a bottom round roast or a brisket for a different texture. If you want to skip the liquid smoke, try adding a splash of Worcestershire sauce instead. For a heartier dish, include mushrooms or parsnips among the vegetables. This recipe is a great way to use up leftover veggies from other meals.
Serving Suggestions
Serve the pot roast with its rich gravy over a bed of creamy mashed potatoes or alongside crusty bread for soaking up the juices. This dish pairs beautifully with a side of steamed green beans or a fresh garden salad for a balanced meal. Consider serving it with a glass of red wine to enhance the flavors. For more comforting meals, check out American recipes like Mama'S Best Chili or Outstanding Meat Loaf.
Storage & Reheating
Store any leftover pot roast in an airtight container in the refrigerator for up to 4 days. To reheat, place the roast and vegetables in a covered pot over low heat on the stove, adding a splash of water or broth to keep it moist. Alternatively, use a microwave-safe dish and cover it with a damp paper towel, reheating in short intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Favorite Pot Roast contains roughly 667 calories, with 14g protein, 121g carbohydrates, and 17g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (101% of the Daily Value), and potassium (75% of the Daily Value), and a good source of calcium. It also contributes 28g of dietary fiber toward your daily target.
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 cook this pot roast in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the roast in a skillet, then transfer it to the slow cooker. Add the onion, consomme mixture, and vegetables, and cook on low for 6-8 hours or on high for 4-5 hours until the roast is tender.
What can I use instead of beef consomme?
If you don't have beef consomme, you can use beef broth or stock as a substitute. For more flavor, consider adding a tablespoon of soy sauce or a beef bouillon cube to enhance the taste of the broth.
How do I know when the pot roast is done?
The pot roast is done when it reaches an internal temperature of at least 145°F and is fork-tender. A good indicator is when the meat easily pulls apart with a fork. The cooking time may vary based on the size of the roast and the heat used.
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).