Old Fashioned Pot Roast

Old Fashioned Pot Roast

3 Tablespoons olive oil, divided
Kosher Salt
3-5 pound chuck roast
2 onions, peeled and cut in half
8-10 carrots
pepper
2 cups beef stock
3-4 rosemary sprigs
2-3 thyme sprigs

Preheat oven to 275°.

Heat a large pot or Dutch Oven over medium high heat. Add 2 tablespoons olive oil, and let it get really hot. Generously salt and pepper the chuck roast on both sides and around the edges. Place the roast in the hot oil, allowing it to sear for about one minute per side. Remove to a platter. Add another tablespoon of olive oil to the hot pan; add onions and carrots. Cook for a few minutes until vegetables are browned on both sides. Removed to a plate.

With the burner on high, add the beef stock to the pan and whisk constantly to deglaze and loosen all the little bits from the bottom of the pan. Place the meat back into the pot. Place the onions (cut side up) and carrots in the pot on top of, and around, the meat. Make sure the beef stock comes about halfway up the sides of the meat. You may need to add another 1/2 cup or so. Place the rosemary and thyme into the juice to make sure the flavors distribute well.

Now, cover the pot and place in oven for 3 to 5 hours depending on the size of the roast: 3 pound roast = three hours; a 4 pound roast = four hours; 5 pound roast = five hours.

Do not disturb the roast during the cooking time. Leave the oven closed, and the lid on. When the cooking time is over, check to make sure the meat is done. A fork should go into the meat very easily, and the meat should be very tender. 

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#potroast #beefroast #roast #sundaydinner #dutchoven

[cathybrown]

I cook my pot roast like this but I also add celery and potatoes. Pot roast is like a hug from heaven.

[Kristal]

What a gentleman for always allowing you the first bite. Looks delicious!

[sandy-wvcolley]

Tom, I have fixed so many of your recipes and they have went over BIG with my family, your cooking is down to Earth and you explain the steps so well. Many thanks to you and Melissa for all that you do.

[carolhumphries]

I love a good pot roast. I used to cook a pot roast every Sunday and it was ready before I went to Church. I would get up at 6:00 put my roast on and it was done falling apart by the time I left for church. The only difference is I cooked mine on 350%. It was so delicious. My late husband was also a Pastor, and I miss him so much.

[deborahdarling]

I love that he offered his wife the first bite♥️

[jolynnsholmire]

When you do your cook book I want the first one. In fact I want three of them.

[wandamyers]

My mom always cooked her roast in the oven, but i never knew how she did it. I have always put mine in a crockpot, so thank you for sharing the oven recipe. God bless you and your family 🧡 💛 💚

[suzanneleonard]

I made this today, but added a few cut up potatoes. I cook it in an old fashion granite ware roaster. The leftovers make excellent vegetable beef soup too.

[mattsimms]

Thank you, Tom and Melissa, for sharing this. So many young cooks do not know how to make a pot roast. This is how I make mine and is a no fail meal if you follow these directions. If you and yours are folks who like the potatoes cooked with the roast, just wash well and chunk up in top of your roast. If you do not care for the peelings, just peel them then cut into chunks. If I am having many come eat and fellowship with me, I make mashed potatoes on the side and not in the roast whereas to stretch it a bit. I also like to thicken the broth from the roast for my gravy. Perhaps you can do a segment on how to make gravy from the broth for the ones who may not know how to do that. You folks are such a blessing to many. Thank you.

[ritaexline]

Pot roast like this is TRULY comfort food. It’s one of my family’s favorite meals.

[Rebel]

I also coat the roast in flour along with the salt & pepper before I sear it, then sautee the onions and deglaze the pot with a cup of wine like malbec or what have you. Then add in all the seasonings and add the roast back for an hour and a half, turn the roast and add in the veggies and cook another hour and a half or so. I then take out the roast and shred it in a separate bowl and make a roue out of flour and butter and add it to the pot to make a thick gravy, add the shredded meat back in and serve it. I add 2 bay leaves 4 teaspoons of worcestershire, two teaspoons of minced garlic and a tablespoon of tomato paste. I take out the bay leaves and the sprigs of thyme and rosemary when I take the roast out to shred it.

[dixiemae]

Man our generation had it made. Home cooked meals 365 days a year … 👨🏼‍🍳

[eveward]

I love your recipes but sometimes you make something that is just not half of Americans just can't afford. This is a great recipe but I haven't been able to buy a pot roast in years
That peice of meat is just simply to expensive for my budget as well as millions of others in America. You have great recipes and I will continue to watch your show. You are a good chef and you have helped to inspire my grandson.
Hes 20 and loves your show.

[janicekottmann]

My roasts have been so dry and tough after watching this video I think I was not using enough broth and the oven on too high
Thanks for taking the time to make me a better cook❤️❤️

[bettygators]

I may try your oven method. I have done my chuck roasts in the slow cooker for years. I also add potatoes and a envelope of Lipton beefy onion soup mix. I am going to use your tip on keeping the veggies larger so they do not fall apart. We always learn something from you two. God Bless!

[cstwise]

I’m so glad I found y’all. You remind me so much of my family. Most of them have passed on. I get emotional watching sometimes or most of the time. That’s ok though. It’s a “happy” sad. I miss them very much. So thank you for bringing me “home” even if it’s just for a little while.❤️

[otchdog]

This was my Christmas dinner. When I tell you that this was the BEST and most tenderest pot roast that I have ever made.. My guests couldn't stop commenting on how tender and delicious it was. I also was able to send them home with some leftovers. The only thing that I did different was to make the juices into a most delicious gravy.

[lindamymixtap]

😊 Oh my goodness, I just learned two new things when it comes to cooking a pot roast, I am 66 years old. Know an hour per pound. Second 275 for every pound, I will never forget this. I can't wait to make my next pot roast! Thank you so much! Enjoy your shows😊👍😋🩵💜

[ladysmith]

I cook my roast exactly like my granny cooked hers. I use a big dutch oven, put about 3-4 Tbs oil in the bottom, let it get hot, flour both sides of the roast + salt & pepper both sides. Brown on both sides well, about 5 minutes on each side. Remove from pot, put 3 good size onions (quartered) in the bottom then replace the roast. Add about 3-4 cups of water and put the lid on slightly cracked and cook on medium low for an hour. Add 2-2 1/2 lbs of potatoes peeled and cut in half then I add 2 lbs of cleaned carrots (because I love carrots) Salt and pepper each layer. I cook mine on top of my stove for 3-4 hours and a light simmer. Just try it once. So good. I may add a brown gravy mix sometimes.

[veradubay]

I made your Banana bars, cheese Danish, 30 minute Potato soup, and Taco Salad. OMG. All were delicious. I made your chocolate butter toffee for Super Bowl. It was great. Only difference, I made it in the microwave. Really love your videos with your wife. She always sounds so sweet.