Pot roast is an impressive dish that is surprisingly easy to make . . . as long as you get high-quality ingredients and follow the recipe!
You want to make a pot roast for that special occasion. Maybe someone asked you to make it for them. Maybe you just want to try this traditional American dish to satisfy your own curiosity. Perhaps your grandmother used to make this dish, and you want to learn how she made it. Whatever your reason, this recipe will help you get through the entire process, and you will enjoy a delicious comfort meal.
American pot roast is a time-honored tradition—a champion of dishes served in American kitchens for hundreds of years and many more to come. This is the kind of "Sunday night dinner" that will create memories for a lifetime, yet the recipe is fairly easy and foolproof. And it's healthy and smart, to boot.
If you have never made this dish before, you should consider making it today! It is a great slow-cooked meal if you are sick or if it is cold outside. Or maybe you just want a great home-cooked meal!
Beginning with quality fresh ingredients and ending with your family asking for more, this beef pot roast with vegetables recipe will warm you up on a cold night. It's fast and delicious and will become a favorite for your family and friends for years to come. Trust me—this recipe will leave an impression on people.
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|Prep time||Cook time||Ready in||Yields|
3 hours 45 min
4 hours 30 min
Serves 6 to 8 People
Pot Roast Ingredients
- 4 pounds beef rump roast, fresh
- 6 cups (about 3 medium) sliced onion, cut into quarters
- 2 tablespoons paprika, preferable Hungarian sweet, though any will do
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3 fresh garlic cloves
- 1/2 cup water, natural spring water without chlorine tastes best
- 2 tablespoons red wine vinegar, can substitute with 1/2 cup dry red wine
- 1 (14.25-oz) can beef broth, low-sodium if desired
- 1 pound (6 to 10) red (Bliss) potatoes (or another variety), cut and shaped to fit
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound carrots, *(can use baby carrots but may take a little longer)
- Cooking spray, for the inside of your Dutch oven
How to Cook a Pot Roast
- Make sure that your cast iron dutch oven is 4–6 quarts, clean and seasoned.
- Peel and cut onions so they are about an inch long and a quarter-inch wide. Set aside.
- If using baby carrots, rinse them. If using regular carrots, rinse and peel 6 and cut into 2 inch pieces. Set aside.
- Spray the cast iron dutch oven well with cooking spray and place on the stove top on medium-high heat.
- Add the pot roast to the dutch oven and briefly brown all the sides of the cut. This will help seal in the flavor. When the roast is browned on all sides, remove and set aside.
- Spray a little more cooking spray to the dutch oven. Add the onions and saute for 10 minutes. Don't let them stick to the pan or they will burn.
- Add the paprika, basil, oregano, thyme and garlic and continue to stir and saute for an additional one minute or so. Make sure the ingredients are blended thoroughly. They will have a reddish-orange appearance.
- Add the water, wine/red wine vinegar and beef broth. Stir and bring to a boil. (Note: If you choose red wine vinegar over dry red wine, you may need to add a little more water.)
- Once your mixture is boiling, add the potatoes, carrots, salt and pepper. Stir.
- Carefully add the roast to the mixture and make sure it is mostly submerged in the liquid. (Note: Add water as needed, but do not fill to the top; allow a portion of the meat to be above the liquid line.)
- Cover the cast-iron Dutch oven and put in the oven. Bake at 300˚F for 2 hours.
- After 2 hours, flip the roast over and stir lightly the other ingredients. Cook for an addition hour or until tender. Meat should be able to separate with a fork when done.
- Either serve from the Dutch oven or remove roast, cut and serve vegetables and broth on the side.
Step-by-Step Instructional Photos
The Best Part!
© 2012 JS Matthew