How to Cook Pot Roast

Think of pot roast as the ultimate comfort-food chameleon. It starts out as a jumble of meat, veggies and liquid tossed into a pot, but then it converts into a rich, flavorful dish. If you decide to learn how to cook pot roast, you'll be making some culinary magic, turning budget-friendly ingredients into something wonderful with little effort. A pot roast takes longer to cook than a regular roast, but you won't be wasting your time fussing over it. And you thought it couldn't get easier! This pot roast recipe lets your slow cooker do all the work so you can run errands, then come home to a fabulous meal that makes you feel like a guest at your own dinner table. Every home chef should know how to cook pot roast--fork-tender beef, savory vegetables and luscious gravy--in one wonderful package.
-Hey everyone, I'm Judith with, and today, I'm gonna be showing you how to make a classic pot roast, a delicious homy roast for great Sunday dinner. So, what you gonna need is 1 onion, which we've diced, 1 cup of sliced baby carrots, 1 celery stalk which we've sliced, 2 cloves of garlic which we've chopped, 1 teaspoon of olive oil, a quarter teaspoon of black pepper, 1 teaspoon of salt, full sprigs of fresh thyme, 1 bay leaf, 8 ounces of sliced mushrooms, half a cup of red wine, 1 cup of beef broth, 2 tablespoons of tomato paste, 2 tablespoons of olive oil, and 3 tablespoons of all purpose flour. Here we have 1 pound of egg noodles and last, but not the least are delicious chuck roast. This is about 3 pounds, which is tied, which I had my butcher dome. So, we have our slow cooker here and first things first, we're gonna add some of vegetables into our slow cooker and goes our chopped onion. Our carrots go in that too. Our celery and our garlic. Alright. Leave that for a moment. Let's deal with our lovely chuck roast now. Chuck roast is a cut of beef from the front part of the cow, and it's great to use with liquid and to slow cook as it tenderizes it. So, what we're gonna go is we get our olive oil. We're gonna get our fingers. We're just gonna rub the chuck roast with our fingers, got it all evenly covered, so once that's all covered with you olive oil. Don't worry about getting your hands dirty. We're gonna season it with some salt and pepper, great. It's gonna be a nice rub. Some flavor onto our beef here, get you pepper on their too. So, before we put that in, let's just put our sliced mushrooms over all those other vegetables, like so, spray it around a little bit, and we're gonna put in just place the chuck roast on top of those vegetables. Now, let's get our fresh [unk], our nice time here, and we're just gonna took them in. We can put them round the beef by the vegetables. Any way you want and that's just gonna give some extra flavor and bay leaf is gonna go in there too. So, once our chuck beef is in there, we're gonna mix up or liquid ingredients. So, let's get our tomato paste in there. We have our beef broth, and our lovely red wine, which is just gonna give such as nice flavor to our beef. We'll just mix all that in together as well the tomato paste is getting in without liquid. That is done, and we're just gonna pour that over our lovely vegetable and [unk]. There we go. Now, let's put the lid on, and we're gonna cook that on high heat for 6 hours. If you haven't gotten a timer on your slow cooker, just make sure you put it on high, and that's it. Now, you can just leave it and we'll wait to do the rest. It's been about 6 hours and we've transferred our meat here onto a plate and it's just look beautiful. It's nice and tender now, ready to eat. Now, we've transferred the rest of the liquid and vegetable into a saucepan on top of our burner right here. We have taken out our 4 sprigs of fresh thyme and removed our bay leaf as we're gonna heat that up, and behind me, I have cooking my egg noodles, so that we can get a nice and fresh and soft to serve up with our pot roast. So, with our remaining ingredients, we'll put in our flower and our olive oil, and we're gonna mix that up and that is gonna go into our vegetable liquid mixture, so that we can get a nice, thick gravy from that, and we're just gonna transfer this olive oil-flour mixture into that. Give it a good stir and that we're gonna let cook, just cook for about a minute until it gets a little bit thicker. So, our gravy here has thickened up nicely. That is done now and all we need to do is slice our pot roast, serve it with some gravy, and we'll get those noodles in there as well all together and that is just a beautiful dinner with the family. There you go. That's how you make your classic pot roast. Well thanks for watching everyone. For more great recipes and savings, go to

What You'll Need

  • 1   large onion, diced
  • 1   cup baby carrots, sliced 1/4 inch thick
  • 1   rib celery, sliced 1/4 inch thick
  • 2   cloves garlic, chopped
  • 1  3  pound boneless chuck roast, tied
  • 1   teaspoon olive oil plus 2 tablespoons
  • 1   teaspoon salt
  • 1/4  teaspoon black pepper
  • 2   cups sliced white button mushrooms OR: 1 package (8 ounces) sliced white button mushrooms
  • 4   sprigs fresh thyme
  • 1   bay leaf
  • 1   cup beef broth
  • 1/2  cup dry red wine
  • 2   tablespoons tomato paste
  • 2   tablespoons olive oil
  • 3   tablespoons all-purpose flour
  • 1   pound egg noodles

Step By Step

In 5- to 5 1/2-quart slow cooker, layer onion, carrots, celery and garlic. Rub the roast all over with the 1 teaspoon olive oil; season the roast with the salt and pepper. Scatter the mushrooms over the vegetables in the slow cooker, and place the chuck roast on top. Tuck thyme sprigs and bay leaf into mixture.
In medium-size bowl, whisk together beef broth, wine and tomato paste; pour over meat.
Cover slow cooker; cook on high heat for 6 hours.
Remove chuck roast from slow cooker; keep warm.
Pour the liquid with the vegetable mixture from the slow cooker into a medium-size saucepan; remove and discard the bay leaf and thyme sprigs. Bring to a boil.
In a small cup, stir together the 2 tablespoons olive oil and flour until well blended and smooth. Stir the flour mixture into the liquid in the saucepan. Boil, stirring, until liquid is slightly thickened, about 1 minute.
Meanwhile, cook noodles in large pot of lightly salted boiling water following package directions. Drain the noodles well.
Slice pot roast. Serve with gravy and cooked noodles.

If you're not a fan of noodles, it's okay to substitute. Mashed potatoes, a baked potato or even potato pancakes will do the job. Dress it up with roasted beets and braised red cabbage, or choose child-friendly veggies like green beans and peas.
Once you taste the flavorful beef, aromatic vegetables and brown gravy, you will be glad you learned how to cook pot roast. It's one meal that even fussy eaters will devour.

nutrition information

Per Serving: cal. (kcal) 545, Fat, total (g) 30, chol. (mg) 130, sat. fat (g) 10, carb. (g) 34, fiber (g) 2, pro. (g) 33, sodium (mg) 433, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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