This Pot Roast is so easy my kids can make it! But the best part is the amazing flavor. Easy Pot Roast that is also the most delicious pot roast! We also have a recipe for slow cooker pot roast if you need a little extra space in the oven.
Easy Pot Roast
I scoured the internet looking for the perfect pot roast. I must have read 30 recipes! After reading them all it seemed like they all had five basic ingredients in common. The meat, carrots, onions, and salt & pepper.
So I decided, why not just start there?
How to Make Pot Roast
I rough chopped some unpeeled carrots. Quartered some onions and then threw them in my favorite Staub oval cocotte with a couple of tablespoons of oil. (not an affiliate link, I just seriously love Staub) It is basically the best Dutch oven of all time. I ordered the one with the chicken on top. I love it. Love love love it. We are chicken people after all!
Ok, back to dinner.
So while the carrots we just barely searing, I added salt and pepper to the meat. Both sides. The salt dissolves into a brine that breaks down the muscle fibers and then gets absorbed by the meat. This makes for an explosive meat flavor. If you can do this ahead of time (about 30-45 minute) I do recommend it. It gives the salt time to do its job.
Remove the carrots and drop in the meat. Sear for a couple of minutes on each side and then throw the veggies back in the pan. Just surround the meat on all sides. Add the lid and roast this baby for a few hours. You can add potatoes of course, but I prefer to make mine separate. I will quarter some baby reds and roast them in the oven with some oil, salt, pepper, and rosemary for 30 minutes. Or prepare the best Country Mashed Potatoes!
Easy Pot Roast Recipe
This is one of my favorite ways to make a pot roast. It is simple and even my kids like to help. The flavor of the meat seeps right into all of the veggies making a for a delicious, hearty, home-cooked meal. I hope you love it as much as I do!
Slow Cooker Pot Roast
Sure, here’s the scoop. No matter how you cook pot roast the one common ingredient is patience. To make this in a crockpot, you will still need to sear the meat. I know what you are thinking, but not all slow cooker meals are meant to be dumped in and left alone. Put oil in a skillet add the meat, season with salt and pepper and sear one side. Repeat on the opposite side. It doesn’t need to cook all the way through, just a good browning. Once you have seared both sides of the pot roast, transfer it to the slow cooker. Don’t put your searing pan away yet though. Add in one cup of water and one cup of beef broth. Scrape the pan an mix it all together. Once heated through, you can add the liquid to the slow cooker. Pack your chopped carrots and onions on the sides. This will cook on low for 5-6 hours. Once fully cooked, you will sear both sides one last time for extra flavor. Melt butter in a skillet and transfer the pot roast to the skillet. Sear each side one minute.
Homemade Gravy
The reserved liquids from the slow cooker can easily be turned into an amazing gravy. Simply mix together 2 tablespoons of cold water and 2 tablespoons of cornstarch. Pour the mixture into the juices and simmer, stirring occasionally. The liquid will thicken into gravy in a matter of minutes!
Dinner Ideas
Easy Pot Roast
Ingredients
- 1 chuck roast, 3-4 pounds
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 yellow onions, quartered
- 6 carrots
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon parsley, optional for garnish
Instructions
- Take your meat out of the refrigerator at least 30 minutes before cooking and generously salt and pepper it. I put 1 tablespoon of salt in the ingredients, but you should use as much or as little as you are comfortable with.
- Heat a large pot or Dutch oven over medium-high heat. Then add olive oil.
- Rough chop carrots into 2-3 inch pieces. (after cutting off the top this meant I was cutting the carrots in half on the diagonal.)
- Cut two onions in half and add them to the hot pot, browning them on one side and then the other. Remove the onions to a plate.
- Add carrots to the same pot and brown them slightly. (about 1 minute) Remove and set them on a plate with the onions.
- Add butter to the pot and allow to melt. Place the meat in the pan and sear it for about a minute on both sides until it is nice and brown all over.
- Add onions and carrots back to pan with meat. Cover and roast at 275°F for about 3 hours. I started checking mine at 2 hours. You want the meat to be cooked through and to tear easily with a fork.
Video
Did you make this recipe?
You can tag me at @iamhomesteader.
Can the gravy be made at the end in the crock pot?
Do you think I could use a cast iron skillet with the same results I don’t have a dutch oven.
WHAT KIND OF MEAT IS THAT ONE ?…I KNOW THAT IS BEEF BUT WHICH IS THE ONE THAT YOU ROAST ?
It’s pork butt. https://iamhomesteader.com/oven-roasted-pulled-pork/
I just came across you post.. thank you will enjoy following your Recipes
it says chuck roast which is beef not pork
what size dutch oven do you use?
pork or beef?
I love your recipes, I fixed the chicken breast stuffed with spinach and it was delicious !
I watched the video and it looked so easy and Delious. I will made this for Sunday dinner. Will also comment on this recipe soon. Thank You for sharing.
So part of this is stove top the rest is in the oven ?
This made the most delicious pot roast that I have ever made, thank you thank you, thank you!!
Tossing out every other pot roast recipe in favor of this simple perfection ❤️
My husband is suffering from congestive heart failure. As a result he is limited to 1500mg sodium per day. I substitute Mrs. Dash garlic and herb. Very yummy substitute.
Good to know
I need low sodium recipes as well
If no juice is added, where does the juice come from????
It comes from the beef and the vegetables. I have used a recipes where one adds 1/4 but of red wine! Adds just that extra flavor.
Did any liquid get incorporated into this dish?
Nope, no need!
What size Dutch Oven did you use?
I add red potatoes to the other veggies in either a crockpot or in my oven, otherwise make it just the same for the last 57 years!
This looks and sounds amazing! I have never cooked a roast before. Thank you for posting this!.
This looks and sounds absolutely delicious …………….. Even better than the crock pot method…..
Going to try this!
You don’t need to add any liquids?
This is a question not a reply. I was thinking the same thing video shows juices but didn’t see any liquids added. Sure this is an important missed step.
No added liquid….meat releases for its own gravy. Thicken with cornstarch and a littke cold water, add at the end.
Amanda, I love my Staub pots too! They’re amazing, what an investment. Never have to buy pots again in my lifetime. Admittedly, I have new used mine in the oven for a roast.. How do you think it would compare to the crockpot? I’m torn as which to use for my chuck roast. Thanks for the beautiful recipe. I look forward to hearing your advice on this!
I use them in the oven often!! And prefer this method to crockpot… however both are delish!
I make this with the addition of some baby red potatoes (or sometimes Yukon Gold ones). Such a satisfying meal, easy and quick clean up, my all time favorite. If I have company or extra people to feed I make some Yorkshire puddings to make it go further
Amanda…this is BEAUTIFUL! And I love that Dutch oven!!!! Gorgeous meal!
Thank you!
What did you brush on the meat at the end? Broth?
How does this pot compare to the La Creuset?? Which I love!… another investment piece.. but worth it..
I made this Pot Roast today, in my Griswold #9 Dutch Oven, the meat is so tender and the gravy turned out so good. I didn’t have onions so I used garlic cloves. I had a multi variety of colored carrots, and oven baked some yukon gold potatoes!!