Stovetop Pot Roast

What is pot roast?

Pot roast is a braised, beef roast that is quickly browned then cooked on low heat in a covered pot with a small amount of liquid. Usually affordable, tough cuts of meat are used for pot roast. Slow cooking the meat time breaks down the connective tissue and meat becomes fall-apart tender.

What is the best meat for pot roast?

Popular cuts used to make pot roast include:

• Chuck, chuck roast and boneless chuck roast comes from the shoulder of the cow. We use a 3½ pound boneless chuck pot roast for this recipe.
• 7-Bone Steak or 7-Bone Roast also comes from the shoulder area of the cow. It’s made by doing a cross cut of the shoulder blade.
• Brisket is cut from the breast section of the animal.
• Beef Round comes from the rear leg of the cow. The round cut is divided into separate sections which include top round and bottom round.

Ingredients

• 3 – 3½ pound Chuck Pot Roast, Boneless
• 2 teaspoons Salt
• ½ teaspoon Black Pepper
• 3 tablespoons Olive Oil
• 1 Medium Onion, finely diced
• 1 Celery Rib, Diced
• 3-4 Garlic Cloves, minced
• 1 tablespoon Tomato Paste
• ½ teaspoon Dried Thyme
• ½ teaspoon Dried Rosemary
• ½ teaspoon Dried Oregano
• ¼ cup Red Wine
• 2-3 cups Beef Broth
• 2-3 Carrots, cut into ½ inch rounds (about 1 – 1½ cups)
• 1 pound Small Red Potatoes
• You will also need: A large, heavy pot like an enameled cast iron dutch oven

Prep work

The prep work for this pot roast recipe is simple, and don't be put off by the long cooking time; it's really easy to make.

• Start by removing any large pieces of fat from around the roast. If the piece of fat isn’t large or thick, leave it for flavor.
• Let the meat sit out of the refrigerator while you prep the rest of the ingredients, provided that it’s cool in your kitchen.
• Season the roast with the salt and pepper.
• Dice the onions and celery. Slice the carrots and mince the garlic. That’s it for the knife work.
• Measure out the spices and the remaining ingredients.

Brown the pot roast

Heat the olive oil in a large, heavy pot over medium heat. Make sure to use a pot that’s large enough to fit the roast and arrange the carrots and potatoes around it. We used a 7 quart enameled cast iron dutch oven and everything fit, but it was snug.

When the oil is hot, add the pot roast. Cook the meat for 5-6 minutes, or until browned. The meat will release from the pot when a nice crust forms on the outside. If it is hard lift and is sticking to the pot, give it another minute or so.

Turn the roast and cook for another 5-6 minutes until it’s browned on both sides. Searing the roast prior to braising it really develops flavor for this dish.

Take the pot off the heat. I like to slide it over to an empty burner instead of carrying around this super heavy pot.

Remove the roast from the pot and place on a pan or a large platter. Keep the meat warm by loosely covering it with aluminum foil and/or place it in the microwave or oven. The meat will stay nice and warm away from drafts.

Make a flavor base

Do not wash the pot. Place it back over medium heat. Add the onions and the celery to the pot. Cook the vegetables for 5 minutes, stirring frequently.

Next, add the garlic, tomato paste, thyme, rosemary and oregano to the pot. Stir the ingredients well to combine and cook for 1 minute, stirring frequently.

Add the red wine to the pot and stir while gently scrapping any bits off the bottom of the pot. Continue cooking until most of the wine has cooked out, about 1-2 minutes.

If you don’t drink wine or don’t have any on hand, use beef broth instead and follow the same instructions.

Here’s a frugal tip: I’m not a huge wine drinker, but I do like cooking with it every once in a while. I just can’t bring myself to open a whole bottle of wine for a ¼ or ½ a cup. Instead, I buy little bottles of wine.

They come 4 to a pack in small plastic bottles. They’re made for picnics and such. Once the bottle is opened it keeps really well in the refrigerator, until I need a little more wine for another dish.

Cook the pot roast low and slow

Return the roast to the pot, along with any juices collected in the pan. Add enough beef broth to cover the pot roast by half. The broth should be at least halfway up the thickest part of the roast.

Next, arrange the potatoes and the carrots around the roast.

Allow the beef broth to come to a simmer. Lower the heat to medium-low and cover the pot.

Cook the pot roast for approximately 3 hours or until it falls apart when a fork is inserted and twisted. Keep the liquid at a simmer. If it’s boiling too vigorously, lower the heat a bit. If it’s not simmering, raise it.

Check on the roast every ½ hour or so, especially after raising or lowering the heat to make sure the liquid is simmering how we want it.

Serve the pot roast with the carrots and potatoes and enjoy!

Storing instructions

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months.

You may also like these comfort food recipes:

• Steak and Mushrooms
• Creamy Chicken and Rice Casserole
• Cuban Style Beef Soup (Sopa de Res)
• Cuban Chicken Soup