How to Cook Pot Roast
Servings: 8 Servings
Ingredients
Pot Roast
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt or to taste
- 1 teaspoon ground black pepper
- 2 pounds beef roast chuck roast, tender roast, etc.
- 1 tablespoon olive oil
- ½ cup red wine or sub extra beef broth
- ¾ cup white onion 1 medium onion; quartered
- 1 cup carrots rough chopped; or use baby carrots
- 2 pounds baby red potatoes about 8 small potatoes; whole or halved
- 3 cups low-sodium beef broth
- 2 bay leaves
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
Gravy
- ¼ cup unsalted butter cut into pieces
- ¼ cup milk
- ⅓ cup all-purpose flour
Instructions
- Chop the vegetables, preheat the oven to 325°F, and heat a large Dutch oven on the stove top over low-medium heat. **If not using a Dutch Oven see detailed instructions in post**
- While the pan heats, season both sides of the roast with the garlic powder, onion powder, salt, and pepper. After the Dutch oven is hot, add the olive oil and the roast. Sear both sides of the roast for 3-5 minutes until each side is brown. Remove the roast from the pan and set aside.1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon ground black pepper, 2 pounds beef roast, 1 tablespoon olive oil
- Pour the red wine into the pan, and use a wooden spoon to deglaze the bottom and scrape up any brown bits.½ cup red wine
- Turn off the heat, and add the vegetables in an even layer. Add the roast back to the pan on top of the vegetables. Pour in the beef broth, and add the bay leaves, thyme, and rosemary.¾ cup white onion, 1 cup carrots, 2 pounds baby red potatoes, 3 cups low-sodium beef broth, 2 bay leaves, ½ teaspoon dried thyme, ½ teaspoon dried rosemary
- Place the lid on the Dutch oven, and transfer to the preheated oven. Cook for 20 minutes per pound until beef reaches desired doneness.
- After the roast is finished cooking, remove it from the Dutch oven and allow it to rest for at least 10 minutes prior to shredding or slicing. Test the potatoes and vegetables for doneness. Return them to the oven for a few extra minutes if necessary.
- Once the vegetables are cooked through, remove them from the pan and set aside. Discard the rosemary, thyme, and bay leaves. Add the butter and milk to the Dutch oven.¼ cup unsalted butter, ¼ cup milk, ⅓ cup all-purpose flour
- Heat the pan over low-medium heat while whisking. Once the butter melts, whisk in the flour. The gravy will thicken over several minutes. After it has thickened, turn off the heat and shred or slice the roast.
- Serve the roast with the gravy and vegetables. Store any leftovers in the refrigerator for up to 3 days
Notes
The calories listed are an approximation based on the ingredients and a serving size of about 4 ounces of the cooked beef pot roast, with about 1/2 a cup of the vegetables, and topped with around 1/4 a cup of gravy. Actual calories will vary.
*The cook time listed is to cook the roast to medium doneness and was tested using a meat thermometer.*
Nutrition Facts
How to Cook Pot Roast
Serving Size
4 ounces
Amount per Serving
Calories
344
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
30
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
81
mg
27
%
Sodium
2415
mg
101
%
Potassium
1018
mg
29
%
Carbohydrates
28
g
9
%
Fiber
3
g
12
%
Sugar
3
g
3
%
Protein
29
g
58
%
Vitamin A
2877
IU
58
%
Vitamin C
63
mg
76
%
Calcium
363
mg
36
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
