Easy Pot Roast Recipe

by beth on March 16, 2010

Pot Roast

Pot Roast is a sim­ple dish that you can lit­er­ally fix and for­get about for a few hours. When it emerges from the oven per­fectly cooked it will soft like but­ter & a but­ter knife will cut through it. The way you get pot roast to have this juicy ten­der­ness is low & slow.

This Pot Roast will be cooked & roasted in a cast iron skil­let, it will cook for 3 hours. It serves 4 people.


What you need:

1 Whole Pot Roast (2–2.5 lbs)
1 Tea­spoon Salt
1/2 Tea­spoon Pep­per
1/2 Cup Flour
1 1/2 Cup of Red Wine
1 Cup of Chicken Broth
4 Large Rus­set Pota­toes
4–5 Fresh Car­rots
1 Whole Onion
4–5 Cloves of Gar­lic
1 Table­spoon of Ital­ian Seasoning

What you Need to Do

Pre­heat your oven to 325 degrees.

After your Pot Roast is room tem­per­a­ture (if you have to dethaw it, this is impor­tant) you will cover it all over with your 1 tea­spoon salt & 1/2 tea­spoon pepper.

Then dredge it in the flour. Mean­ing cover the entire Roast with a layer of flour.

Now you will want to sear, or brown it, on all sides in the pan on a low to medium heat. The crust on it will help to keep it nice & juicy dur­ing the long roast time.

After this is done, you will need to add into the pan 4 cut rus­set pota­toes, 4–5 cut fresh car­rots, 1 whole onion that you will cut into 4 parts, and 4–5 whole cloves of gar­lic tossed in 1/2 a Table­spoon of Ital­ian Seasoning.

Then cover the Roast with the other 1/2 a Table­spoon of Ital­ian Seasoning.

Add in to the pan 1 cup of chicken broth. And your 1 1/2 cup of red wine. Pour 1/2 cup of the wine over the roast & the rest into the pan so it soaks into the veg­gies. It’s divine this way.

Cover with alu­minum foil tightly.

Place in your oven which has heated to 325 degrees and cook for 3 hours. At this point it should be soft enough to cut through with a but­ter knife.

And I used the whole roast and this one was about 2 lbs (not quite 2.5lbs but just under), you’d want to adjust the cook­ing time if mak­ing a larger roast or a smaller roast.

Now you could also do the sear­ing of the roast in one pan & trans­fer the roast to a roast­ing dish & com­plete the rest of the steps this way, using the lid of the roaster to cover. OR do every­thing in a dutch oven, using the lid of the dutch oven to cover. I have a cast iron skil­let & don’t want to deal with extra dishes, so keep­ing every­thing in one dish is eas­i­est for me. Less mess, less steps & more time for enjoy­ing the day.

And if you make this dish for your meat-loving hus­band he will love you for­ever. I’m just saying.

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{ 19 comments… read them below or add one }

1 Messy@Bungalow'56 March 16, 2010 at 11:45 am

University Professor and you can cook? You set the bar so high, I might have to stop reading in protest.
Dana

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2 beth March 16, 2010 at 1:24 pm

Yes, but I can be a total flake, have an inability to arrive on time anywhere & use to burn water.

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3 Alicia March 16, 2010 at 12:06 pm

my family loves pot roast! its a staple in our home!!

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4 beth March 16, 2010 at 1:29 pm

It’s such a great go-to dish, isn’t it?

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5 angie March 16, 2010 at 12:13 pm

I would never have thought to use my cast iron skillet IN the oven. Sometimes I worry about myself.

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6 beth March 16, 2010 at 1:30 pm

I only thought of it after my husband mentioned it could be done, but it should be keep at a lower heat for this dish (I’ve read it can be heated to under 450 for cooking in the oven but if you are cooking a long time lower heat is better). And then let it cool off slowly.

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7 beth March 16, 2010 at 1:40 pm

By it I mean the cast-iron skillet itself (heated that high) you don’t want to cook a pot roast on high heat for that long. You’d end up with burnt leather LOL :D

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8 Michelle @ Italian Mama Chef March 16, 2010 at 5:52 pm

You are so right, easy and delicious. But I forgot the one big rule last time I made a pot roast-it wasn’t thawed all the way and when I seared the roast, I think I scared the juice out of it. It was awful. My dog had quite a treat for about a week.

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9 beth March 16, 2010 at 7:08 pm

Oh No! I once had that with a roasted chicken. I went to serve it and the outside was perfect, but the inside was ice. It was a learning experience, LOL!

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10 Patty March 17, 2010 at 1:20 am

That pot roast looks so good I think I’m going to have to have it for dinner tonight, thanks for posting!

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11 Housewife Bliss March 17, 2010 at 6:49 am

I love pot roast, beef or chicken is perfect for winter warmers. Am so looking forward to warmer weather and lighter dishes….and so is my waist line

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12 Memoria March 20, 2010 at 6:50 pm

Great minds think alike! I made and blogged about pot roast, too. I will have to try out your recipe. Your pot roast looks great.

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13 NewCook March 20, 2010 at 11:15 pm

How big of a pot roast do you use for this recipe (i.e. how many pounds does it weigh)? Thank you.

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14 beth March 21, 2010 at 9:29 am

It was the whole roast and this one was about 2 lbs, you’d want to adjust the cooking time if making a larger roast.

Thanks for asking, I added it to the post for others.

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15 Eve March 28, 2010 at 12:06 pm

This is in my oven right now and the smell is to.die.for.

Thank you :) Looking forward to dinner tonight! Husband’s mouth is already watering!

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16 Tori July 28, 2010 at 7:19 pm

This recipe sounds great! I can’t wait to try it. I love eating a good Pot Roast but at the same time, I believe it is important to know where the food you consume is coming from. When making pot roasts for dinner, I would recommend trying grass fed Black Angus beef. I work with La Cense Beef and we sell some of the tastiest cuts of beef. It is not always so easy to get your hands on grass fed beef, but we sell directly to the consumer and ship the beef to your home. Our beef is 100% grass fed and it is higher in omega 3 acids and lower in calorie and fat as opposed to traditional grain fed beef. Believe me, you will taste the difference!

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17 Lindsay Hout April 29, 2011 at 7:08 pm

Thanks Beth! I had a craving for pot roast today and found your recipe. I love the way you write. It’s very easy to follow your directions. And, the pot roast came out beautiful! I seared the meat in a large frying pan, transferred it to a baking dish, and added the veggies. Also, I forgot to buy the red wine, so I just used beef broth instead. I asked my fiance’s father and step-mother to join us for dinner (very risque!), and the meal went over with a bang. Thank you for posting this recipe! Please, keep posting your recipes! I can’t wait to try your fresh whipped cream! :)

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18 Dan Whitehurst January 27, 2012 at 7:24 pm

I love this recipe, thanks. As the man of the house i also do most of the cooking. Can you add more veggies to the roasting pan? We love salad almost every night and I was wondering if adding cabbage ,for more ruffage, would come out ok considering the long cooking time? I wanted to make the veggie presence more substantial. And will making a basic gravy, using the drippings with a water/flour roux, come out as good as it does with chicken or turkey?

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19 beth January 28, 2012 at 4:14 pm

Hi Dan–yes you could surely increase the number of veggies! Depending on my pan size I toss more in, and I usually serve a salad in the side, but you can go big in your pan with veggies. As for cabbage you could always wait to toss in cabbage or similar items closer to dinner time. If you want to make a gravy with drippings I’d consider doubling the broth at the start of the dish so you have enough to work with :)

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