An easy to follow guide showing you how to cook pot roast using simple ingredients. With this recipe you can make a delicious pot roast in 60 minutes!
Beef pot roast with gravy is probably one of my favorite meals. In fact, I would eat it all the time, if I could get away with it.
Today, Kim and I are sharing our guide to teach you how to cook pot roast. Before we get started, I want to talk about the veggies.
As you can probably tell our veggies are al dente (almost done) in the photos. That's how we like them.
Later on, we'll go over how to increase the overall doneness of the meal. Look for the asterisk (*) symbol to find extra tips!
So, shall we get started?
How to Cook Pot Roast?
First, you want to prep all your veggies. Wash, peel, chop the onions, carrots, and potatoes.
Next, preheat your oven to 325° F, and place your Dutch oven over medium heat on the stove.
* If you don't have a Dutch oven, grab a skillet or pot and place it over medium heat.
After that, season the pot roast (evenly on both sides) with the garlic powder, onion powder, salt and pepper.
Now, drizzle the oil into the hot pan and carefully add the beef roast. Let it sear on each side for about four (4) minutes.
Searing the meat locks in juices and keeps it from drying out in the oven. Once done, remove the roast from the pan.
Pour in the wine and use a wooden spoon to de-glaze the dish. Remove the Dutch oven from the heat and place the veggies into the dish.
* For a roast pan, simply pour the de-glazing liquid from the hot pan into your roasting pan. Place the veggies into the bottom of the roasting pan.
Okay, once you've layered the vegetables into your dish, place the roast on top of them. Take a look at the photo below for an example.
With the meat in the pan, you can now add the bay leaves, broth, rosemary, and thyme. Then, put the lid on the pan (or cover it with aluminum foil) and put it into the oven to cook.
* I recommend cooking the entire meal for about forty (40) minutes. However, that's for al dente vegetables and medium meat.
* Feel free to cook it as long as you like. But, test the potatoes every fifteen (15) minutes. Once they're soft, everything should be medium well.
Hang in there, we're almost done! Then, when the pot roast is done cooking, remove it and the vegetables from the pan.
The beef will need to rest for ten (10) minutes before slicing or shredding; otherwise, all those juices will simply leak out and it will be dry.
While you wait, you can prepare the gravy. Oh, be sure to remove the sprigs of rosemary, thyme, and the bay leaves.
To make the gravy, place the Dutch oven over low heat and add the butter and milk to the pan.
Once the butter has melted, whisk in the flour and let the mixture continue to cook until the gravy reaches your desired thickness.
* For the roasting pan method, simply transfer the hot broth and pan drippings to a small saucepan. Place the pan over low heat, then add the butter and milk.
* As directed above, once the butter has melted, whisk in the flour and cook the gravy until it reaches a consistency you enjoy.
Last, with the gravy prepared, you can slice or shred your roast and serve it with vegetables.
That's it, know you know how to cook pot roast! Kim and I hope you enjoy the meal and wish you all the best 🙂
As always, if you have any questions, feel free to contact us, we'll get back to within twenty-four (24) business hours.
Recipe Card with Ingredient Amounts and Instructions
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon kosher 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
- ¼ cup unsalted butter, cut into pieces
- ¼ cup milk
- ⅓ cup all-purpose flour
- 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 powder1 tablespoon onion powder1 teaspoon kosher salt1 teaspoon ground black pepper2 pounds beef roast1 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 onion1 cup carrots2 pounds baby red potatoes3 cups low-sodium beef broth2 bay leaves½ teaspoon dried thyme½ 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 butter¼ cup milk⅓ 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