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Classic beef pot roast with root vegetables.

Classic Beef Pot Roast with Root Vegetable Recipe

Pot roast evokes the nostalgic comforts of home and hearth. For a rustic one-pot meal, Chuck roast slowly simmers, surrounded by carrots, potatoes, and other root vegetables. Meltingly tender beef and vegetables steeped in a rich gravy make this dish a timeless classic. While once considered a thrifty way to transform a less expensive cut of meat into a filling dinner, pot roast has been elevated to gourmet status. High-end restaurants include this humble dish on their menus, made lovingly the old-fashioned way. For special occasions, mini individual roasts can be prepared using the same technique.


1boneless beef chuck shoulder, arm, or blade pot roast (2 1/2 to 3 pounds)
1 tablespoonvegetable oil
1/2 teaspoonsalt
1/2 teaspoonpepper
1 can(14 to 14 1/2 ounces) ready-to-serve beef broth
1 poundsmall red-skinned potatoes, cut in half
1 poundcarrots peeled, cut diagonally into 1 1/2-inch piece
1 largeonion, cut into 8 wedges
1/2 cupfrozen peas
2 tablespoonsall-purpose flour dissolved in 1/4 cup cold water
Chopped fresh parsley (optional) 
For seasoning: 
2 clovesgarlic, minced
2 teaspoonsdried thyme leaves

Instructions :

  1. Combine seasoning ingredients and press evenly onto all surfaces of the roast. Heat oil in a stockpot over medium heat. Brown roast on all sides.

  2. Add broth and bring to a boil. Reduce heat, cover tightly, and simmer for 2 1/4 hours. Add vegetables and simmer, covering for 45 minutes more.

  3. Transfer roast and vegetables to a platter. Skim fat from cooking liquid. Thicken with the flour-water mixture, simmering for 2-3 minutes.

  4. Slice roast and serve with vegetables and gravy. Garnish with parsley, if desired.

Cook's Tip :

Leftover roast makes excellent sandwiches the next day!

Q: What is a classic beef pot roast?

A: A classic beef pot roast is a delicious and hearty dish made with a beef chuck roast that is slow-cooked with root vegetables in a flavorful broth until the meat is tender and the vegetables are cooked.

Q: How do I make a classic beef pot roast?

A: To make a classic beef pot roast, you will need a Dutch oven or a large stockpot. Start by seasoning the beef with salt and pepper, then sear it on all sides in the Dutch oven over medium-high heat. Remove the beef and set it aside. In the same pot, add the root vegetables, such as carrots, turnips, parsnips, and potatoes, and cook them for about 3 minutes to get some color. Add some tomato paste and cook for another minute. Deglaze the pot with red wine and scrape brown bits from the bottom. Add beef stock, bay leaves, and fresh thyme to the pot. Place the beef back into the pot and bring the liquid to a simmer. Cover the pot and transfer it to a preheated oven. Allow the beef and vegetables to braise for 2 to 3 hours or until the meat is tender and the vegetables are cooked.

Q: What cut of beef should I use for a classic pot roast?

A: The best cut of beef to use for a classic pot roast is a beef chuck roast. This cut is well-marbled, which means it has enough fat to keep the meat juicy and flavorful as it cooks slowly.

Q: Should I sear the beef before cooking?

A: It is recommended to sear the beef before cooking a classic pot roast. Searing the beef helps to develop a rich and deep flavor by caramelizing the surface of the meat. It also helps to lock in the juices and keep the meat tender.

Q: Can I make a classic pot roast on the stovetop?

A: You can make a classic pot roast on the stovetop. Follow the recipe instructions but instead of transferring the pot to the oven, cover it and let it simmer on the stove over low heat for the same time.

Q: Can I use other root vegetables in my pot roast?

A: Absolutely! While the classic combination includes carrots, turnips, parsnips, and potatoes, you can experiment with other root vegetables like rutabaga, celery root, or sweet potatoes to add different flavors and textures to your pot roast.

Q: How long does cooking a classic beef pot roast take?

A: A classic beef pot roast typically takes 2 to 3 hours to cook. The exact cooking time may vary depending on the size of the roast and the heat of your oven or stove.

Q: How can I ensure the meat is tender and the vegetables are cooked through?

A: To ensure that the meat is tender and the vegetables are cooked through, you can check them by inserting a fork or a knife into the meat and vegetables. If they are easily pierced, then they are done cooking. Alternatively, you can taste a small piece of the meat and a vegetable to check for tenderness.

Q: Can I use beef stew meat instead of a beef chuck roast?

A: While you can use beef stew meat to make a pot roast, it may not have the same tenderness and flavor as a beef chuck roast. Stew meat is often made from tougher cuts of beef, which may require longer cooking times to become tender.

Q: What can I do with the drippings left in the pot after cooking?

A: The drippings left in the pot after cooking a classic pot roast are full of flavor and can be used to make a delicious gravy. Strain the drippings to remove solids, then heat them in a saucepan over medium heat. In a separate bowl, whisk together flour and water to make a slurry, then gradually whisk the slurry into the drippings until the gravy thickens—season with salt and pepper to taste.

Mr. Foodie

Mr. Foodie

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