Your best pot roast recipe…..

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    Greetings & salutations I am wanting to make the most delicious pot roast for the holidays perhaps you can help? Thank you for your suggestions!



    My family likes my pot roast, but I’m not sure I’m cooking it “right”…anyway, here’s what I do:

    2-3 pound chuck roast (I buy bone-in when I can find them); use a heavy cast-iron pot with lid, slice 1/2 sweet onion and cook for a minute in 1 T olive oil on top of stove, add rinsed and dried meat to pan and sear meat at med-high temp until both sides are brown, put lid on cast iron pot and place in about 300 degree oven for about 1 1/2 – 2 hours or until the meat falls apart with a fork. Once I’ve removed the meat and cooked onion from the pan, I skim the fat from the drippings to make gravy. I always add “Kitchen Bouquet” to my dark meat gravy for added flavor.

    Now this is a pot roast method, standing rib roast is a totally different cooking method.




    Try this recipe – very similar to osso bucco but no tomato – very flavorful guarantee you’ll love it!

    3 – 4 lb Chuck roast (or larger if you need – just will need to cook longer)




    1 large onion chopped

    3 – 4 carrots chopped

    4 -5 ribs celery chopped

    4 – 6 cloves garlic minced

    1 – 2 bay leaves

    dried basil

    dried oregano

    olive oil

    beef broth

    chicken broth

    red wine

    Rinse and pat dry chuck roast. Place enough flour to cover roast in a large plastic ziplock freezer bag season flour with salt and pepper to taste. Place roast in bag, seal and shake to cover roast evenly with flour mixture, shake off excess. Heat 2 -3 tablespoons of olive oil in cast iron skillet over medium heat add roast and brown on both sides. Remove from skillet when browned and place on plate. Deglaze skillet with red wine and reduce, pour drippings over roast in plate. Wipe out skillet add 1-2 tablespoons olive oil and heat over medium heat add onions, celery and carrots and cook with stirring for about 8 minutes add garlic and and cook for about one more minute. Push vegetables to sides of skillet and return roast and drippings to pan, Add bay leaves and equal amounts of chicken and beef broth to cover (or to just below rim of skillet. Season with basil and oregano and cover skillet with lid or foil. Place in 350 F oven and cook 2.5 – 3 hours until met is tender – check liquid level hourly and top off with broth or water as needed so roast does not dry out. Remove bay leaves. Serve with mashed or baked potatoes. Note: veggies can be course or finely chopped your preference- I like more rustic course chop and just spoon the pan drippings and veggies over meat and potatoes.



    I don’t really like pot roast but bought two recently since they were on sale at QFC. I found this recipe (on crockpot365.blogspot- a great website!) and I actually REALLY enjoyed it. It didn’t have that bland pot roast taste. And it is super easy!


    2-4 lb chuck roast (it can even be frozen still)

    1 Tbsp dried onion flakes or one onion, chopped

    2 Tbsp soy sauce

    1 16 oz can whole berry cranberry sauce


    Put the meat in a crockpot, add onion flakes and soy sauce and then pour the cranberry sauce on top. Do not add water. Cover and cook on low for 7-9 hours or high for 5-6. If you used a frozen roast, break the meat into chunks a couple hours before cooking time is complete. There will be enough sauce that you could spoon it over mashed potatoes if you wanted.

    This was delicious- I can’t wait to make it again!


    me on 28th Ave SW

    I have a recipe almost identical to swimcat’s and it is a family fave here too. The only difference is it calls for onion soup mix and no soy sauce (although onion flakes would be more cost-savvy), and the sauce can be thickened with a roux made from softened butter and flour (equal parts, about 2T) to make a really flavorful gravy. The gravy is really rich, and the cranberry not as identifiable as you’d think.



    This recipe is simple and gets rave reviews just based on how wonderful the house smells while it’s cooking. The fresh thyme is essential.

    3-4lb chuck roast– sear on all sides over med-high heat in dutch oven with 2 T butter. Remove to plate.

    Add 1 T more butter and saute two chopped onions until they start to wilt. Put roast back in pan over top of onions.

    Put in 3-4 sprigs of fresh thyme, 2 T of rainbow peppercorns and 2 bay leaves. Pour 2 cups of beef bouillon over everything (I use the Knorr cube bouillon nuked until hot with 2 cups water), and add between 1/2 lb and 1 lb of fresh carrots.

    Cover with lid and bake at 300 degrees for 4 hours, basting every hour or so.

    It will seem like there’s not enough liquid when you start, but by hour 2 or 3, the roast will be nearly covered. At the end, pull out the bay leaves and the thyme sprigs.

    This is wonderful with mashed potatoes and the carrots are amazing.



    as long as you brown the roast first in a pan to seal the juice inside and bake it in a crockpot or an oven at 300 in a covered pan with some liquid…

    it really doesn’t matter what you add.. it will turn out well…

    when i am lazy i use onion soup mix… or red wine.. or apple juice…

    when i am adventurous.. who knows what will end up in there.

    whether you put it on a bed of cabbage and onions or surround it with potatoes and carrots depends upon whether or not you make gravy.. you can have one or the other… but not both…

    want to go mid-eastern? rub with coarse salt and cinnamon, cloves, mint, garlic, allspice, nutmeg…. 1 tsp each except garlic, salt and mint… 1 TBS each + to taste. toss potatoes in olive oil, salt and chopped parsley..

    want to add veggies and have it cook faster??? .. cube the meat first…

    good thing i am going out to lunch.. i’d be browning some meat about now:)



    I like to add crimini mushrooms as well. They help boost umami (like the soy sauce some have suggested) and they hold up during the entire cooking process and add a pleasant meaty textural counterpart. For those who don’t like long stewed carrots and celery (me) you can add them in big pieces early on for the flavor, and then pull out the big chunks and replace them with bite-size pieces early enough for them to cook through, about an hour before it is finished. Rutabagas and turnips (I like to use the tiny white ones whole) are also interesting additions that don’t get used enough anymore. Parsley root, celeriac, leafy greens, I’ve put all sorts of things into pot roasts, but NEVER cranberries, which is a GREAT idea! I think I’ll make a PR for Solstice and will definitely add cranberries to it.



    Great time of the year for something like this! Last week, I made pot-roast style braised short ribs that were the best I’ve ever had.

    I used a 2 1/2 lb. chuck roast, sliced it into quarters and followed this 5-Star recipe I found on FoodNetwork here:

    The thing that makes this taste so good is the development of flavors in the Roux. After having this, it’s now become the version of pot roast that I will make.



    This is my favorite.

    Coffee-Braised Pot Roast with Caramelized Onions

    1 4-pound beef chuck roast , trimmed of fat

    1/2 teaspoon salt, or to taste

    Freshly ground pepper to taste

    4 teaspoons extra-virgin olive oil, divided

    2 large onions, halved and thinly sliced (4 cups)

    4 cloves garlic, minced

    1 teaspoon dried thyme

    3/4 cup strong brewed coffee

    2 tablespoons balsamic vinegar

    2 tablespoons cornstarch mixed with 2 tablespoons water

    1. Preheat oven to 300°F.

    2. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.

    3. Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.

    4. Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.

    5. Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.



    there is a killer pot roast recipe that i am going to try in the january Sunset magazine.



    The best pot roast I ever had was from Martha Stewart’s website. It’s pretty simple, the important thing being a thorough searing. So tender it almost melts in your mouth. Of course, good quality helps. I bought a beautiful chuck roast at Whole Foods that set me back a few bucks, but it was worth it.



    Pot roast is not a roast nor does it require a pot.

    It is any cheap long muscle of cow, cross cut and braised.

    What many call a pot roast is really the terrible curse of the British known as boiled beef.

    Rub with kosher salt and whatever spice you like.

    Carmalize the outside of a the roast, saute onion and garlic, add braising liquid (wine, water, juice, beer, whatever you want the gravy to taste like) and de-glaze the browning pan. Reduce liquid by half.

    Bake at 200 in a vessel with lid or meat and liquid in a tight foil envelope or cooking bag.

    The meat has to reach 180 to melt the collagen. Should take a bout 3-4 hours depending on the size. Let it rest before serving to reabsorb some of the braising liquid.

    If you cook it faster at higher temps yer gonna boil it.

    Endless variations with spice, beverages, fruits and veggies in the braising liquid.



    I made the pot roast cranberry sauce recipe over the weekend. I can’t believe how delicious it was with only four ingredients! My husband loved it too, and now my mom is going to make it. Thanks, Swimcat!!



    We have one that involves the big Costco can of crushed tomatoes. First you brown the pot roast in olive oil. Then you cover it in crushed tomatoes, throw in a few dashes Worcestershire and some dried Italian seasoning (buy in bulk at PCC, non-gratuitous WSB sponsor plug, we’ve been buying it there for years), and cook for 2 to 3 hours.



    Hey everyone thanks for all your enteries one thing that I am not certain of is must it be in a pot IN the oven or can it be simmer on TOP of the stove? I am salivating right now! YUMMY!



    Gogo- I’m glad the roast turned out well! I am going to make it this weekend hopefully- I’m just waiting to receive the new crockpot I ordered off of Amazon.



    Either way, just takes more attention on the stove-top; no one likes scorched pot-roast! If you do go for a stove-top pot-roast, a trivet on the burner is a big help. So is a timer so you don’t become distracted and ignore it for too long.

    I learned long ago, through error, no trial involved, that I better use the oven.

    If you go for low (temperature) & slow you will get a more fall apart roast, if you go about 325-50 for about three hours it will be tender, but a little more “steak-like.”

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