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pot roast on a plate
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Pot Roast

Pot roast is a rich, hearty one-pot dish that's great to make for Sunday dinners and for special occasions as an alternative to turkey.
Prep Time15 minutes
Cook Time5 hours
Resting Time15 minutes
Total Time5 hours 15 minutes
Course: Main
Cuisine: American
Servings: 8 people
Calories: 366kcal
Author: Mavis K.

Ingredients

  • Round roast (I used 3.2 lbs)
  • 15 Baby russet potatoes (optional)
  • 2 cups baby carrots (optional)
  • 1 cup whole button mushrooms (optional)
  • 1 cup red wine (I used Merlot)
  • Beef broth (use enough to cover the meat half-way)
  • 8 shallots (peeled)
  • 2 tbsp garlic (minced)
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • Salt & pepper (use as much as you’d like to season the meat)
  • 2 tbsp vegetable oil
  • 1 tbsp cornstarch (optional)

Instructions

  • Preheat the oven to 275°F (135°C).
  • Wash the meat and pat it dry. Place the meat on a plate and season with garlic and black pepper. Let the meat sit in the fridge while you work on the next steps.
  • Heat the vegetable oil in a large Dutch oven on the stove at medium temperature.
  • Sauté the shallots in the pot until caramelized (about 3 minutes). Remove the shallots from the pot and set aside on a plate.
  • Take the meat out from the fridge and season it with salt. Place the meat in the Dutch oven and sear the meat on each side (about 3 minutes for each side). Once the meat is seared on all sides, take it out of the pot and set it on a plate.
  • Pour the red wine into the pot. Deglaze the pot by using a whisk to scrap and stir the brown bits that were left over from the meat.
  • Transfer the meat back into the pot. Pour enough beef broth into the pot to cover the meat half-way.
  • Add the shallots, thyme and rosemary to the pot.
  • Cover the pot with a lid and place it in the oven. Roast the meat at 275°F (135°C). The roast is done when it falls apart easily (it should be tender enough to be able to cut with a fork) and has an internal temperature of 160°F after 15 minutes of standing. A 3 lb roast will take about 5 hrs to be done while a 2 lb roast will take about 3.5 hrs.
  • If using the vegetables, add the potatoes and carrots to the roast about 1 hour before the roast is done. Add the mushrooms to the roast about 35 minutes before the meat is done.
  • To make gravy for the pot roast, take 2 cups of the liquid that the meat was cooked in and pour it into a small saucepan. You can whisk in cornstarch as a thickener. Cook the liquid on the stovetop at medium heat until the gravy is a desired thickness; it took 8 minutes for my gravy to thicken to my preferred thickness.
  • Serve the roast with the vegetables (or another side of your choice) and the gravy.

Nutrition

Calories: 366kcal | Carbohydrates: 33g | Protein: 37g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 111mg | Potassium: 1451mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4445IU | Vitamin C: 31.6mg | Calcium: 48mg | Iron: 5.8mg