Pot Roast

Perfect Pot Roast is a hearty, comforting dish that features tender meat slow-cooked with flavorful vegetables and herbs. The meat becomes melt-in-your-mouth soft, absorbing the rich flavors of the broth. It's an ideal choice for a cozy family dinner or a special occasion meal.

5 from 1 vote

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Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 6

Total Time: 6 15

Servings: servings

Calories: 295kcal

Author: Michelle

Ingredients

2-3 pound roast
4 carrots
2 ribs celery
5-6 red potatoes medium-sized
1 parsnip
1 onion
1/2 cup chicken stock or beef stock
2 tablespoons parsley
Salt and pepper to taste
2 tablespoons oil

Instructions

Heat up a heavy pan. Once the pan is hot – medium high heat – add the oil.
2 tablespoons oil
Salt and pepper all sides of the roast, then add it to the pan. Sear it on each side. Don’t move it until it has a nice crust on it or it will stick to the pan. I sear all six sides.
2-3 pound roast, Salt and pepper
While the roast is searing, cut up your veggies (except your potatoes, which are starch and not a veggie – those come later). Cut them in bite-size – nothing so big that you have to cut it once it’s cooked and nothing so small that it won’t stay on your fork with the rest of your meal.
Wash organic carrots really well and it's up to you if you want it peeled or not. Slice onions and leave them big. Layer all your veggies into the bottom of your crock post.
4 carrots, 1 parsnip, 1 onion, 2 ribs celery
Once your pot roast is seared, add it to the crock pot atop the veggies. Sprinkle the parsley atop this mixture, and add the stock for a cooking liquid. You need just a little bit because the meat and veggies will release a lot of juices.
2 tablespoons parsley, 1/2 cup chicken stock or beef stock
Cook on low for 2-3 hours. At that point, cut up your red potatoes. Add those around the meat at this point.
5-6 red potatoes
Cook on low for another 2-3 hours or longer. When it’s ready, the meat will literally fall apart as you pick it up with a fork. You can also pull out the juice after you remove your veggies, meat and potatoes and make a thicker gravy.
Serve and enjoy!

Equipment

Cast Iron Skillet

6 Quart Crock Pot

Kitchen Tongs

Notes

I don't peel my carrots and potatoes, but if you want to peel yours, go ahead.
If you want to make a thicker gravy using juice after removing the vegetables and meat, put the juices into a small pan and heat it until it’s boiling. Slowly add gravy flour, a tablespoon at a time (it will vary depending on how much juice you have, but usually it’s about a quarter cup for me) and reduce it for about five minutes. Check to see if it needs more salt and pepper, then serve it atop your pot roast.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.