Best Pot Roast Recipe

A browned roast beef sits in rich, dark broth with visible garlic cloves, herbs, celery, and onions, all in a pot. The surface of the meat is seared and slightly crispy.

Print Recipe

5 from 16 votes

Prep Time15

Cook Time2 30

Total Time2 45

Course: Main Course

Cuisine: American

Keyword: best pot roast recipe, easy pot roast recipe

Servings: people

Equipment

1 Dutch Oven or large oven safe heavy pot/pan

Ingredients

Beef Blade Roast

2-2.5 lb beef blade roast boneless
2 tbsp vegetable oil
2 tbsp butter
6 garlic cloves 4 in the roast, 2 in the pan
4 carrots roughly chopped
4 large celery roughly chopped
1 yellow onion roughly chopped
3 tbsp tomato paste
4 cups beef stock low sodium
3/4 cup red wine cabernet sauvignon
2 bay leaves
small handful fresh thyme
small handful fresh sage
salt
pepper
onion powder
garlic powder
green onions garnish, optional

Instructions

Beef Blade Roast
Preheat your oven to 325°F.
Drizzle the beef with a small amount of olive oil and rub it over the entire roast. Generously season all sides with salt, pepper, onion powder, and garlic powder, making sure to season the edges as well.
Set the seasoned beef aside while you roughly chop the carrots, celery, and onion.
Using a small, sharp knife, make four small slits in the top of the beef. Nestle one whole (peeled) garlic clove into each slit. Set the remaining two garlic cloves aside.
Add the vegetable oil to a large oven-safe pot, preferably a Dutch oven, and set over medium-high heat.
Once the pot is hot, add the beef and sear for 4–5 minutes per side, or until a deep golden-brown crust forms. Be sure to sear the edges as well so the roast is evenly browned all over.
Just before removing the beef, add the butter to the pot. Once melted, carefully spoon the butter over the top of the roast several times to baste it.
Transfer the beef to a plate and set aside.
Reduce the heat to medium. To the same pot, add the carrots, celery, onion, and remaining two garlic cloves. Sauté for 4–5 minutes, stirring occasionally.
Add the tomato paste and cook for another 2 minutes, stirring frequently, until it deepens to a dark red colour.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let simmer for 2–3 minutes, or until the wine has reduced by about half and slightly thickened.
Pour in the stock, then return the beef to the centre of the pot. Add the bay leaves, fresh thyme, and fresh sage.
Cover the pot and transfer it to the oven. Roast for 2½–3 hours, carefully flipping the beef halfway through the cooking time.
Sammy’s tip: the roast is ready when it is very tender and pulls apart easily with two forks. See notes below for more details.
Carefully transfer the cooked beef to a plate. Strain the liquid from the pot, reserving the cooking liquid for the gravy.
Pour the reserved liquid into a small saucepan and bring to a gentle simmer. Cook for 5–7 minutes, skimming off and discarding any excess fat that rises to the surface.
Sammy’s tips: For a thicker gravy, mix 1 tablespoon cornstarch with 1 tablespoon water until smooth. Slowly stir the slurry into the simmering gravy and cook for another 2–3 minutes, or until it reaches your desired consistency.
Don’t toss those vegetables! You can serve them alongside the roast, or discard them if you only want the beef and gravy.
To serve, add mashed potatoes (if desired) to a shallow bowl. Top with a tender piece of roast, ladle generously with gravy, and finish with fresh parsley if desired.

Notes

-2 lb roast (between 2.5-3 hours)
-3 lb roast (between 3-3.5 hours)
-4 lb roast (between 3.5-4 hours)
-5 lb roast (between 4-4.5 hours)
-6 lb + roast (between 4.5-5 hours)

Nutrition