Despite its reputation as a classic American Sunday dinner, pot roast originated in Europe, with roots in peasant cooking. It is made by slow-cooking a tough cut of beef, typically in a liquid such as broth or wine, until it becomes tender and flavorful. The origins of pot roast can be traced back to medieval times, when peasants would cook tough cuts of meat in a pot with vegetables and liquid to make a hearty and filling meal. Over time, the dish evolved and became a popular and comforting meal in many European countries, and eventually made its way to America, where it remains a beloved comfort food.
Amount Per: 100 grams
Calories : 297
Total Fat 19 g 29% % Daily Value
Saturated fat 8 g 40%
Cholesterol 116 mg 38%
Sodium 47 mg 1%
Potassium 231 mg 6%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 29 g 58%
Vitamin C 0% Calcium 1%
Vitamin D 2%
Vitamin B6 15%
What type of meat is best for pot roast?
Pot roast is traditionally made with tougher cuts of well-marbled beef. As it cooks, the marbled fat breaks down and tenderizes the meat. There are a few options to choose from:
Chuck – You can’t go wrong with a shoulder chuck roast. It’s affordable and ideal for braising. When finished, the meat is super juicy and easy to shred.
Brisket – Braised brisket becomes deliciously tender and still slice able.
Round – Round has the potential to be juicy and flavorful, but it’s very lean compared to chuck and brisket. Therefore, it’s important to cook it precisely and be careful not to dry it out.
Is pot roast the same as stew?
While pot roast is made by cooking a big piece of meat in gravy, beef stew is made by cooking small chunks of meat with selected vegetables.
Why is it called pot roast?
Pot roast, as a term for browned meat cooked with vegetables in a covered pot, began appearing in cookbooks in the late 19th century, but this method of slow cooking in liquid, known as braising, is centuries older.
How many types of pot roast are there?
The following three cuts will all make a fine pot roast: Chuck: From the front portion of the animal. Look for chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, chuck seven-bone pot roast, or beef chuck arm. Brisket: From the breast or lower chest with long strands of meat.
Why is pot roast so good?
Tough cuts of meat like the rump roast require low heat for an extended time (in contrast to the quick-cooking high heat of a ribeye steak). The long cook time allows the tough connective tissue to break down and the firm collagen to liquefy into gelatin, which makes for a juicy and succulent pot roast.
Is pot roast beef or pork?
Pot roast is an American beef dish made by slow cooking a usually tough cut of beef in moist heat. Tougher cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique.
Is a pot roast unhealthy?
Pot roast doesn’t typically get a nutritional nod, but that’s likely because of the marbling (striations of fat not found in top round or loin). But for just 176 calories, 3 ounces of chuck roast (the cut that makes the best pot roast) boasts 22 grams of protein and almost half of the recommended daily intake for iron.
What kind of roast is the best?
The most popular cuts for a roast are:
- Prime Rib Roast.
- Rump Roast.
- Whole Sirloin or Striploin.
- Bolar Blade Roast.
- Eye Fillet Butt.
- Rump Cap.
How long does pot roast last?
According to the U.S. Department of Agriculture’s Food Safety and Inspection Service, pot roast that has been cooked can last for up to five days when stored in the refrigerator. The pot roast should be placed on a plate or dish covered with plastic wrap or aluminum foil to avoid contamination from other foods.
How do you know when a pot roast is done?
Under-cooked pot roast will be tough and chewy. Test your roast with a fork before you remove it from the pot. If it is done, the fork will go in easily and you’ll be able to twist off a forkful of meat. It if is still firm, return the roast to the pot and continue cooking for another hour.
How should my pot roast look?
Appearance: Beef roasts should be a deep red color, but not bright red (unless it was very recently cut). Beef that appears grayish brown is older and may have been sitting on the shelf too long. There should be bright, white marbling of fat throughout the meat.
How do you thicken a pot roast?
Once you have the juices from the roast, you need to thicken them. There are several ways to do so, including adding flour to make a roux or a beurre manie, and using cornstarch or arrowroot to make a slurry. Here we’ll go over the different options
Ingredients and substitutions
The ingredients in this pot roast recipe are fairly common and should be easy to find:
- Beef – Shoulder cut chuck roast is my pick for pot roast. It has outstanding marbling and is perfect for braising at a low temperature over several hours.
- Onion and garlic – Two important aromatic elements that not only make your pot roast taste amazing, but also fill your home with a wonderful aroma.
- Flour – All purpose flour will thicken the red wine and beef broth sauce. If you’re gluten free, use a 1:1 gluten free flour blend, almond flour, tapioca flour, or cassava flour instead.
- Red wine – To deglaze the dutch oven and wake up the deep, rendered flavors. A dry red wine is best, like Merlot, Cabernet, or Pinot Noir. If you’d prefer to make it without alcohol, replace the wine with more beef broth or unsweetened pure grape juice.
- Beef broth – This is your primary source of liquid for braising. Use a good, quality beef broth or make bone broth from scratch.
- Herbs – I like to keep it simple with bay leaves and sprigs of thyme. To improve the presentation, garnish each serving with parsley or cilantro.
- Yellow potatoes and carrots – These are classic pot roast vegetables. If you use a different potato, make sure it’s waxy with thin, delicate skin. Avoid starchy Russet potatoes as they do not hold their shape as well.
How to make Classic Pot Roast
Step 1: Heat the olive oil in a dutch oven or heavy-bottomed pot over medium high heat. Add the seasoned beef and brown on all sides. Transfer to a plate.
Step 2: Add the onion and garlic to the same pot and saute until soft and translucent. Next, stir in the tomato paste and flour.
Step 3: Deglaze the pot with red wine before pouring in the beef broth, thyme, and bay leaves.
Step 4: Return the seared beef to the pot and surround it with carrots and potatoes. Cover with a lid and place in a hot oven.
Step 5: Let the pot roast cook for several hours or until the beef is very tender. Scoop into bowls, garnish with parsley or cilantro, and enjoy!
Slow cooker instructions
Heat olive oil in a pot on the stove, then add the seasoned beef and sear on all sides. Transfer to a plate.
In the same pot, saute the onion and garlic, then stir in the tomato paste and flour. Deglaze the pot with wine, then add the beef broth, thyme, and bay leaves.
Place the beef, broth mixture, carrots, and potatoes in a slow cooker. Cover with a lid and cook on High for 5 to 6 hours or on Low for 8 to 10+ hours.
Instant Pot instructions
Use Saute mode to heat the olive oil. Add the seasoned beef and sear on all sides. Transfer to a plate.
Saute the onion and garlic in the pot, then stir in the tomato paste and flour. Deglaze the pot with wine, then add the beef broth, thyme, and bay leaves. Return the seared beef to the pot and top with carrots and potatoes.
Seal the lid and cook on High Pressure for 60 minutes. Let the pressure naturally release for 15 minutes, then quick release the remaining pressure.
Vegetables in pot roast – much like the classic Mississippi Pot Roast, potatoes and carrots are the classic vegetables you’ll find in pot roast but don’t feel like you need to limit yourself. Try adding chopped onion, pearl onions, parsnips, turnips, or rutabaga as well.
Make pot roast gravy instead of red wine sauce – To do so, strain the broth mixture through a fine mesh sieve and pour the strained liquid back into the pot. Make a slurry by whisking the flour and water together, then add the slurry to the pot. Bring to a boil, whisking continuously until thickened.
Gluten free pot roast gravy – Make a slurry with a gluten free thickening agent, like tapioca, potato, or arrowroot starch.
Pot roast with potatoes and carrots is a complete meal on its own, but adding another side or two is never a bad idea.
Serve this classic pot roast with starchy sides like crusty sliced bread or dinner rolls, creamy polenta, egg noodles, or mashed potatoes to soak up the savory, beefy juices.
For a lighter side, go with roasted vegetables, a simple salad, or fluffy riced cauliflower.