USA · Meat Dishes · High protein

Pot Roast

Name: Pot Roast
Prep time: 68 min
Cook time: 157 min
Total time: 225 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5-2 kg beef; 2 tbsp vegetable oil; 2 large onions; 4 carrots; 3 stalks celery; 4 cloves garlic; 2 cup beef broth; 1 cup dry red wine; 2 bay leaves; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 kg potatoes; to taste salt and black pepper

A classic American home-cooked dish — tender, juicy beef slowly braised with vegetables until softened. Cooked in its own juices with carrots, onions, potatoes and aromatic herbs for a rich, full flavor.

225 min 600 kcal 8 serves Advanced💪High protein🇺🇸USA★★★★★4.8· 5 reviews

Ingredients

ServingsMetric

1.5 kgbeef
2 tbspvegetable oil
2 largeonions
4 carrots
3 stalkscelery
4 clovesgarlic
2 cupbeef broth
1 cupdry red wine
2 bay leaves
2 sprigsfresh rosemary
2 sprigsfresh thyme
1 kgpotatoes
to tastesalt and black pepper

Note from Sergei

Sergei Martynov

“Pot roast is proof that patience is the most important ingredient in cooking. A good chuck roast needs 3-4 hours of low, gentle braising to transform from a tough, chewy cut into something that falls apart at the touch of a fork. The most critical step is the initial sear — get your Dutch oven screaming hot and give each side a solid 3-4 minutes until deeply browned. That Maillard crust provides the foundation for the entire sauce. I add root vegetables like carrots, potatoes, and parsnips in the last hour so they don't turn to mush. The braising liquid should come only halfway up the meat — you're braising, not boiling.”

Let the pot roast cool in its braising liquid for 20 minutes before serving. This allows the meat to reabsorb some of the juices it released during cooking, making every slice more moist and flavorful.

Method

Preheat the oven to 160°C. Season the meat on all sides with salt and pepper.
Heat the oil in a large ovenproof pan and fry the meat on all sides until crusty, about 3-4 minutes per side. Remove and set aside.
In the same pan, fry the onion, carrots, celery and garlic until soft, about 5-7 minutes. Return the meat to the pot. Add the broth, wine, bay leaves, rosemary and thyme.
Cover with a lid and place in the oven for 2.5 hours. Add the potatoes and cook for another 45-60 minutes, until the meat is very soft and easily separates with a fork.
Remove the meat and vegetables. Strain the sauce and boil on the stove to the desired consistency. Slice the meat, place on a platter with the vegetables and pour the sauce over it.

FAQ

Tough pot roast almost always means it was not cooked long enough. The collagen in tough cuts like chuck or brisket needs at least 2.5–3 hours of moist heat at a low temperature to convert into gelatin, which is what makes the meat tender and fall-apart. If you cut the cooking time short, the collagen has started to melt but hasn't finished — leaving the meat tough and chewy rather than silky. The fix is simple: put it back in the oven covered with liquid and cook for another 45–60 minutes, checking every 30 minutes. Also make sure the liquid level stays at least one-third up the side of the roast throughout the cook.

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Comments (2)

Чингачкуг
27d ago
Нормуль получилось
Sergei Martynov✍ Author
29d ago
The pan needs to be properly hot before the beef goes in for pot roast. A lukewarm pan steams instead of sears. Wait until you see the faintest wisp of smoke — that's your signal.