How To Cook a Pot Roast

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Heat oil in a skillet over medium-high heat.

Season the beef roast generously with salt and pepper.

Coat the roast with flour on all sides and shake off excess flour.

Sear the roast in the hot oil until browned on all sides, including the edges.

Remove the roast and add chopped carrots and onions to the skillet, stirring them in the beef fat.

Tie a bundle of rosemary herbs and add it to the pan with the vegetables.

Add tomato paste to the pan and stir to combine with the vegetables.

Pour in red wine to deglaze the pan, scraping up any browned bits.

Add beef stock to the pan until the roast is covered halfway.

Return the roast to the pan and bring the liquid to a simmer.

Cover the pan and transfer it to the oven.

Cook in the oven for 3 hours until the roast is tender.

Check for tenderness by poking the roast; it should wiggle easily.

Let the roast rest in the liquid for about 30 minutes, semi-covered.

Stir the gravy and check its thickness; it should be nice and thick.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary