Cooking pot roast at home makes my family happy. It’s not a secret how much my family loves flavorful meals. Pot roast is considered a flavorful meal that never runs out of style. It’s a classic- never underestimate the power and the pull of a classic recipe. This is one incredible pot roast that people, regardless of age, would appreciate. Just make sure you tone down on the spice if you want the kids to enjoy this as well.
Check out what our friends from The Defined Dish have to say about this recipe:
“Pot Roast is always a good idea, everyone enjoys it (even the kiddos), its super filling, and it makes killer leftovers!”
This is so true- imagine what you can do with the leftovers from an amazing pot roast. At home, we usually turn it into a sandwich the next day- my husband is just too happy to eat a meaty sandwich in the morning. That’s his idea of a perfect morning actually.
Ingredients
3-5 lb. Tyson chuck roast
1/4 cup Bob’s Red Mill arrowroot flour
kosher salt, to taste
black pepper, to taste
2 tbsp. Bertolli olive oil
1 yellow onion, peeled and cut into fourths
2 large carrots, cut into 2 inch pieces
3 stalks of celery, cut into 2 inch pieces
8 small yukon gold potatoes
4 cloves garlic
6 springs thyme
2-3 cups College Inn beef broth
Instructions
Preheat oven to 275 degrees.
Season all sides of the roast generously with salt and pepper. Now, evenly coat the roast with 1/4 cup of arrowroot flour.
Heat 2 tbsp. olive oil over medium-high heat in a large dutch oven.
When oil is hot, but not smoking, sear all sides of the roast (about 4 minutes for the front and back, and 2 minutes on the sides) until browned. Set aside on a plate.
Reduce heat to low and using about 1 cup of beef broth, deglaze the pan, scraping the bottom with whisk to get all of the brown bits.
Place roast back into the pot and now pour beef broth until it covers the meat halfway.
Now add toss in the potatoes, celery, garlic, carrots, and thyme.
Cover and place in the oven. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, 4 hours. The roast is ready when it’s fall-apart tender.
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Quick Tip: You can also cook this in a crockpot. After browning your meat, place all ingredients in the crockpot and cook on high for 4 hours, or low for 8 hours.
Thanks again to The Defined Dish for this amazing recipe.
