Pot Roast Bottom Recipe Crockpot Red Wine Beef Broth Tomato Paste

Sep 9, 2021 | Modified: Oct 11, 2021 by | | This website earns income from ads, affiliates, and sponsorships.

Classic pot roast is always on the menu for easy Sunday dinners or a special holiday meal. Fork tender, melt in your mouth beef is roasted with carrots and potatoes in this fail-proof recipe.

Whether you want to use a dutch oven, slow cook it in the crock pot or use your Instant Pot, this recipe turns out perfect every single time.

Everyone needs a good pot roast recipe and this one is a keeper! Just like our slow cooker calico beans, instant pot cabbage roll soup or instant pot beef stew, your family will want you to make this classic pot roast recipe on the regular.

Serve this comforting meal with a side of cheesy garlic bread, cheddar biscuits or stoneground cornbread to dip in the savory gravy!

Jump to:

• Ingredients
• Dutch oven instructions
• Slow cooker instructions
• Instant pot instructions
• How to make pot roast gravy
• Equipment
• Storage
• Top tips
• More easy dinner recipes
• Classic Pot Roast
• Food safety

Ingredients

• Roast: The best meat for pot roast is boneless chuck roast, brisket or round roast.
• Beef Broth: This can be replaced with beef bouillon mixed with water.
• Worcestershire Sauce: Adds a rich depth of flavor to the braising liquid.
• Tomato Paste: This is optional. Omit the tomato paste if you do not like a tomato flavor in your pot roast.
• Onions: Yellow, white or red onions.
• Garlic: Use fresh garlic for the best flavor. One of our favorite kitchen tools is a garlic press which produces a very finely minced garlic.
• Potatoes: Yukon gold potatoes have a thin, waxy skin that is perfect for pot roast. The smaller sizes don't need to be cut before adding them to the pot.
• Carrots: Cut the carrots into 1 inch pieces. If they are too small, they overcook and become mushy.
• Seasonings: Salt and pepper.
• Fresh Herbs: Rosemary, thyme or a combination of both add tons of flavor to the pot roast.
• Flour: You only need flour if you wish to make a gravy from the braising liquid.

See recipe card for quantities.

Dutch oven instructions

Place the oven rack on the lowest level and preheat your oven to 350°F (176°C ). Season the meat with salt and pepper on all sides and heat the oil in the dutch oven over medium heat. Brown the meat on all sides and then remove it from the pot and set it aside.

Add the beef broth, tomato paste, Worcestershire sauce, garlic and onions to the pot. Stir to combine using a spatula to scrape any bits off of the bottom of the pot. Add the roast back into the pot and lay the sprig of rosemary on top. Cover and bake for 2 hours.

Remove the pot from the oven and add the carrots and potatoes. Cover and place the roast back into the oven for 1 to 2 more hours, depending on the size of your roast. (Roasts larger than 4 lbs. will need more cooking time.)

Slow cooker instructions

Season the meat with salt and pepper and place it into the slow cooker. (No need to sear it first.) Add the onions, carrots and potatoes to the slow cooker. In a small bowl, stir together the beef broth, Worcestershire sauce, tomato paste and garlic until well combined. Pour the mixture over the meat and veggies and place the sprig of rosemary on top. Cook on LOW for 8-10 hours or HIGH for 5-6 hours.

Instant pot instructions

Press the SAUTE button on the Instant Pot and add the olive oil to the pot. Season the meat with salt and pepper and brown it on all sides. Press the CANCEL button. Add the onions, carrots and potatoes to the pot on top of the meat. In a small bowl, stir together the beef broth, Worcestershire sauce, tomato paste and garlic until well combined. Pour the mixture over the meat and veggies and place the sprig of rosemary on top. Lock the lid into place, press the MANUAL button and set timer to 60 minutes. Allow a 15 minute natural release and switch the release valve to the VENTING position.

How to make pot roast gravy

Making a gravy for the pot roast is incredibly easy to do, even though it's completely optional.

Strain the liquid through a fine mesh strainer to remove any large bits. Pour the strained liquid back into the pot and put the pot on the stovetop over low heat. In a small bowl whisk the flour and water with a whisk until it's smooth. Pour the mixture into the pot, whisking constantly. Allow the gravy to come to a boil while stirring until it's thick.

Equipment

A dutch oven is an essential piece of kitchen equipment. We use a 5 quart dutch oven (affiliate link) for making this pot roast, as well as recipes for soup, roasted chicken and baking sourdough bread.

If you choose to make the pot roast in a slow cooker, make sure it is at least 6-8 quarts in size. We use this 7 quart slow cooker. (affiliate link)

For the Instant Pot method, you'll need a 6 quart Instant Pot (affiliate link) or larger.

Storage

Make sure to refrigerate any leftovers within 2 hours of cooking. Place them in a covered container and store in the fridge, for 3-4 days. Leftovers can also be frozen in a freezer-safe container for up to 3 months. Allow the roast to thaw in the fridge before reheating.

Top tips

The key to a tender, fall apart pot roast, is to cook it low and slow in braising liquid. So what liquid goes in pot roast? Beef broth, beef stock, wine or beer are all good choices. The pot roast gets more tender, the longer it cooks. You can make your pot roast more flavorful by adding fresh herbs like rosemary, thyme or oregano.

How long should you cook a pot roast? A pot roast can take 3 to 5 hours depending on the size. For a 3-4 lb. roast, allot 3-4 hours. For a 4-5 lb. roast allot 4-5 hours. The roast is done when the internal temperature reaches 202°F (94°C).

More easy dinner recipes

• White Chicken Chili Verde
• Chicken Bacon Ranch Casserole
• Instant Pot Chicken Tacos
• Broccoli Cheese Soup
• Easy Chicken Noodle Soup

• 3-4 lb. boneless chuck roast
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups beef broth
• ¼ cup Worcestershire sauce
• 2 tablespoons tomato paste (omit if you don't like tomato flavor)
• 4 cloves garlic (minced)
• 1 large onion (sliced)
• 4 large carrots (peeled and cut into 1 inch pieces)
• 1-2 lbs. Yukon gold potatoes (washed and cut into 1 inch pieces)
• 1 sprig fresh rosemary

For the Gravy

• ¼ cup flour (to thicken the gravy)
• ½ cup water (or beef broth)

Dutch Oven Instructions

• Preheat your oven to 350°F (176°C).

• Season the meat on all sides with the salt and pepper. Heat the olive oil in a dutch oven over medium heat. Add the roast to the pot and brown it on all sides. Remove the roast and set it aside.

• Add the beef broth, tomato paste, Worcestershire sauce and garlic to the dutch oven and stir to combine, scraping any bits off the bottom of the pot. Add the roast back to the pot and place the sprig of rosemary on top of the roast. Cover the pot and place it in the oven for 2 hours.

• Remove the pot from the oven, add the carrots and potatoes and gently toss them in the liquid. Cover and place back into the oven for 1 to 2 more hours or until the meat is fork tender and the internal temperature is at least 202°F.

• Place the roast and vegetables on a serving platter. If you desire a very smooth gravy, pour the liquid from the pot through a fine mesh strainer and then pour the liquid back into the pot. Place the pot on the stovetop over medium heat.

• In a small bowl whisk the flour and water together until smooth. Add the slurry to the liquid in the pot and whisk to combine. Heat until the liquid boils for 1 minute, stirring constantly until the gravy is thick.

Slow Cooker Instructions

• Season the meat with salt and pepper and place it into the slow cooker. (No need to sear it first.) Add the onions, carrots and potatoes to the slow cooker. In a small bowl, stir together the beef broth, Worcestershire sauce, tomato paste and garlic until well combined. Pour the mixture over the meat and veggies and place the sprig of rosemary on top. Cook on LOW for 8-10 hours or HIGH for 5-6 hours.

Instant Pot Instructions

• Press the SAUTE button on the Instant Pot and add the olive oil to the pot. Season the meat with salt and pepper and brown it on all sides. Press the CANCEL button. Add the onions, carrots and potatoes to the pot on top of the meat. In a small bowl, stir together the beef broth, Worcestershire sauce, tomato paste and garlic until well combined. Pour the mixture over the meat and veggies and place the sprig of rosemary on top. Lock the lid into place, press the MANUAL button and set timer to 60 minutes. Allow a 15 minute natural release and switch the release valve to the VENTING position.

• A pot roast can take 3 to 5 hours depending on the size. For a 3-4 lb. roast, allot 3-4 hours. For a 4-5 lb. roast allot 4-5 hours. The roast is done when the internal temperature reaches 202°F (94°C).
• Make sure to refrigerate any leftovers within 2 hours of cooking. Place them in a covered container and store in the fridge, for 3-4 days. Leftovers can also be frozen in a freezer-safe container for up to 3 months. Allow the roast to thaw in the fridge before reheating.

Calories: 554 kcal | Carbohydrates: 22 g | Protein: 48 g | Fat: 31 g | Saturated Fat: 12 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 17 g | Trans Fat: 2 g | Cholesterol: 156 mg | Sodium: 1874 mg | Potassium: 1393 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 8134 IU | Vitamin C: 21 mg | Calcium: 84 mg | Iron: 6 mg

Food safety

• Cook the pot roast to a minimum temperature of 202 °F (94 °C).
• Do not use the same utensils on cooked food, that previously touched raw meat.
• Wash hands after touching raw meat.
• Don't leave food sitting out at room temperature for extended periods.

See more guidelines at USDA.gov.

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Source: https://littlespoonfarm.com/classic-pot-roast-recipe/

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