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.
Serving suggestions
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.
Frequently asked questions
At what temperature do you bake pot roast?
A low temperature and slow cooking time are best here. Set your oven to 350ºF and let the roast do its thing for a full 2 hours or longer, depending on the size. Patience is key!
What is the best pot roast seasoning?
To make a very flavorful isn’t so much about the seasoning for the beef chuck roast, and more about creating a flavorful base for the sauce. Don’t worry about covering up the chuck roast with a mix of dry rub but rather season generously with salt and pepper (pre-browning) and working on the base for the roast.
How long does pot roast take to cook?
The time it takes to braise pot roast in a dutch oven will depend on the size of the meat. A smaller 3 to 4-pound roast should be checked for doneness between 2 and 2½ hours. Larger roasts should be cooked for at least 3 hours.
How do you know when beef chuck roast is done?
The meat will be fall-apart tender when the pot roast is cooked and ready to eat. This happens when the internal temperature is between 190ºF to 200°F. A high internal temperature like this causes the marbled fat to melt throughout the meat, making it extra soft and tender.
Storing and freezing
Store: Let any leftover pot roast cool completely before storing it in an airtight container in the fridge for 2 to 3 days.
Freeze: Leftovers can also be kept in a freezer-safe container for 2 to 3 months. Allow the roast to thaw in the fridge before reheating. If it appears dry, pour beef broth over the top and reheat in a 350ºF oven until the meat is hot and juicy.
Classic Pot Roast
This Classic Pot Roast includes all the crave-worthy elements that make pot roast a family favorite, including melt-in-your-mouth meat, potatoes, carrots, and a rich, warming broth. Cook it in the oven, Instant Pot, or slow cooker!
Prep Time 5 mins
Cook Time 3 hrs 20 mins
Total Time 3 hrs 25 mins
Course: DinnerCuisine: AmericanKeyword: Beef Chuck Roast, Chuck Roast in Oven, Mississippi Pot Roast with Potatoes and Carrots, Pot Roast, Pot Roast Seasoning Servings: 6 servings Calories: 640kcal Author: Silvia Dunnirvine
Equipment
Dutch Oven or Heavy Pot
