How to Cook a Pot Roast in the OvenKnowing how cook a pot roast in the oven is one of two key elements in the perfect Sunday meal--the other is family.
A proper pot roast starts with the right cut of beef. Typically, pot roast meat is quite tough prior to braising; the low, slow cooking process breaks down the connective tissue, yielding a tender piece of meat. Beef chuck (cut from the cow's shoulder and neck) is a popular choice; other top cuts include rump, arm and top blade roast.
When cooking a pot roast, it's important that liquid in the pot comes approximately halfway up the meat. This ensures the roast stays tender and doesn't dry out. A combination of water, tomato juice, beef broth and wine makes for flavorful gravy once the meat has finished cooking.
Pot roast isn't complete without the accompanying vegetables, which are usually carrots, potatoes and onions (other root vegetables, such as parsnips, are also common). Be sure not to add them too soon--especially if they're cut small--or they'll be mushy.
-Hello everybody, it's me, Chef Lovely. Thank you so much for joining me. Today, we're gonna make something that I consider comfort food. So, today, we are gonna make Beef Pot Roast. Here are the ingredients: 1-1/2 to 2 pounds beef chopped chuck pot roast; 1 teaspoon of lemon pepper seasoning or 1/2 teaspoon of cracked black pepper; 1 tablespoon of cooking oil; 1/2 cup of water; 1/4 cup of tomato juice; 1/4 cup of dry white wine; beef broth or water; 1 teaspoon of instant beef bouillon granules; 1/2 teaspoon of dried thyme that has been crushed; 4 medium carrots, cut into 1-1/2 inch pieces; 2 medium potatoes, peeled and quartered; 1 medium onion cut into wedges; 1/3 cup of cold water; and 3 tablespoons of all purpose flour. Okay, I know it sounds like a lot of ingredients, but it's okay. Everything is gonna be easy and outcome is gonna be delicious. So, let's get started. I have my dutch oven here, and I have already preheated it. So, we wanna make sure that we have a very, a very hot pan. So, here's our beef that we have right here. I have already trimmed up some of the excess fat that was on here. If you wanna more time, have your butcher do that stuff for you. So, here we go. It's absolutely beautiful. Today, I'm gonna use our crushed black pepper, and we're just gonna generously season 1 side of our beef here, okay. This is gonna create a nice crust and of course add tons of flavor. I'm gonna go in with me oil at the bottom of our pan, and I have a little smoke going right now, but that's okay. That's letting me know that it's hot and then it's ready to go. So, we're gonna pick up this beef and gonna flip it over, so that it's seasoned inside down, and here we go. When you hear that nice sizzle, you know that we're on our way to flavor [unk] yummy things are about to happen. So, we're gonna sear on all sides of this piece of meat here. So, I'm assuming that's probably gonna take about 2 to 3 minutes on each side. So, I'm going to constantly flip it. Get a nice beautiful sear and caramelization going on and when we come back, I'm gonna show you how we're gonna add in all of these other ingredients and make our delicious beef pot roast. Okay, so I want you to come over here. I want you to look at this beautiful piece of beef that we have here in our Dutch oven. As you can see, I went on ahead and I seared all 4 sides, and it has begun to caramelize. All of the natural sugars are coming out. So, again, it's beautiful brown color here, and this is really gonna seal in and lock in tons of flavor and moisture. So, we're ready to move on to the next part of our recipe. So, I have a bowl here. We're gonna add in water. We're gonna add in also some tomato juice, and then today I have decide to use beef broth. I think it's a lot of flavor. Try to find a low sodium beef broth so that you can control the levels of salt in your dish, and then we also have some of our bouillon cubes here, adds even more flavor, and then we have our dried thyme, okay, we're gonna mix all of this up very gently with my spoon here. So, again, this is just another level of flavor there we're adding to the dish, and it's also gonna add a lot of moisture. So now, we're gonna pour this right on top of our meat and on the side just like this. Okay, so we've taken all of our liquids here we've added in our pot. So, we're gonna bring this to a boil and as you can see, we have a lot of bubbles going on here. So, this is nice. So, our next step, we're gonna put a lid on top, and we're gonna reduce to low, and we're gonna cook this for about 1 hour. So, I'm gonna let this continue to cook and when we come back, I'm gonna show you how we're gonna add our remaining vegetables and our leftover ingredients and have this piece of beef. It's gonna be the best beef pot roast you've ever had. I'll see you soon. Welcome back everybody. So, we're gonna finish off this beautiful beef pot roast here. So, it's been simmering for about 1 hour. So, I wanna take off the lid, so you can see how gorgeous this looks and in it is very good in there and smell all those beautiful flavors. Don't forget we have they thyme in here. We have the tomato juice, the beef broth, and it's been simmering and all those great flavors. So, we're not done, and now we're gonna add in our vegetables. So, I have an onion here, and I'm just gonna cut into some smaller pieces just like this and we're gonna add it right directly to our pot just like this. This is gonna incorporate of course flavor, and then we were done and we're gonna have some delicious vegetables to go right along with our pot roast. So, add in the rest of our onion here, beautiful. Okay. -And then we're gonna go ahead and we're gonna add in our carrots as well, and we have some potato. So this is definitely reminding me of my midwestern root. I'm from Chicago, and we're definitely kind of meat and potato kind of city. So, I have a spoon here. I just wanna make sure that we nestle all of these vegetables in just like that, fantastic. So, we're gonna let this continue to simmer. We're gonna put our lid on, and we're gonna let this cook for an additional about 45 to 60 minutes, and when we come back, we're gonna make a beautiful pan sauce to go along with it, and the most fun part, we're gonna taste it. So, we'll be back really soon. Okay, everybody, so here is the last step to our delicious beef pot roast that we have here. As you can see, it's absolutely beautiful. It's tender and it's falling part and it's ready to do. I've removed it from our pan and I've also removed our beautiful carrots, potatoes and onions. So, with all of these beautiful liquid that we have here in the pot, I think we should make a delicious gravy from this. So, what I've done, I've skimmed off some of the fat and put that to the side, and I've added it back on the heat on about a medium here. So, what we're gonna do, we wanna thicken this up. So, I'm gonna take our flour and water, and we're gonna just mix this together. This is what we call making a slurry. It's going to add thickness to our pan juices here to make a very thick gravy. You just wanna make sure that the flour is fully incorporated because we definitely do not want any lumps in our gravy. So, I'm gonna take my time to make sure that I have all of the flour well, well incorporated just like this, okay, few more seconds with this. It does help if you have cold water. The flour will mix a little bit easier for you that way. Okay, almost there, few more seconds, trust me, it's worth it. This is gonna be absolutely delicious, okay. So, this is well mixed. So, I'm gonna go in just kind of give a look, see if we have one on here. If you still have a few pieces of onions and carrots and the gravy, trust me, that's only gonna make the taste even better. It's not a big deal. Okay, so I'm gonna slowly add in our slurry as I'm whisking with the fork at the same time to ensure that we have a nice smooth gravy just like that. Okay, let's go ahead and add little bit more, and as you can see right before your eyes it's coming together, and it's getting nice and thick. Now, at this point, I will add in a little bit of salt and pepper just to season it, give it a taste to make sure it's to your liking, and there is the chef lovely tip, you can also add a little bit of butter into this gravy as well. It will add a beautiful [unk] and of course that is flavor. So, the butter is gonna make it absolutely delicious. Okay, here's our last little bit there, perfect, okay, that looks gorgeous, so, this is not done. So, I'm gonna turn off the heat here. So now, we can plate this dish. We have our beautiful piece of meat here. Here are the potatoes, the carrots with the onions. You can kind of just do big spoonfuls of all of these beautiful vegetables kind of just right around the plate just like this. Just go in just for a few more scopes here, get some right behind there, beautiful and then let's get some right here in the front as well, okay, there we go. So, of course, you can put your gravy and a little gravy bowl and to serve it on the side, but I'm just gonna take some of this, and put it directly right on top. Okay, here we go. How beautiful that looked, a great Sunday dinner. You bring this up to the table, and trust me your friends and family are gonna love you for it. There we go. Okay. So, as you can see, a little bit of work goes a long way. So, here is our beautiful Beef Pot Roast, enjoy.
What You'll Need
- 1 1 1/2 - 2 pound beef chuck pot roast
- 1 teaspoon lemon-pepper seasoning or 1/2 teaspoon cracked black pepper
- 1 tablespoon cooking oil
- 1/2 cup water
- 1/4 cup tomato juice
- 1/4 cup dry white wine, beef broth, or water
- 1 teaspoon instant beef bouillon granules
- 1/2 teaspoon dried thyme, crushed
- 4 medium carrots, cut into 1-1/2-inch pieces
- 2 medium potatoes, peeled and quartered
- 1 medium onion, cut into wedges
- 1/3 cup cold water
- 3 tablespoons all-purpose flour
Step By Step
Trim separable fat from roast. Rub 1 side with lemon-pepper seasoning. In a Dutch oven brown roast on all sides in hot oil. Drain off fat.
Combine the 1/2 cup water; tomato juice; wine, beef broth, or water; bouillon granules; and thyme. Pour around roast in Dutch oven. Bring to boiling; reduce heat. Cover and simmer 1 hour. (Or, bake, covered, in a 325 degree F oven 1 hour.)
Add carrots, potatoes, and onion to meat. Cover; simmer or bake 45 to 60 minutes more or until tender, adding additional water, if necessary. Use a slotted spoon to remove meat and vegetables; keep warm.
For gravy, pour pan juices into a large measuring cup. Skim off fat; discard. If necessary, add water to pan juices to equal 1-1/4 cups. Return liquid to Dutch oven. Combine cold water and flour. Stir into juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve with meat and vegetables. Makes 4 to 6 servings.