Easy Pot Roast Recipe

Cook Time: 165 minutes

Ingredients

• 4 pounds chuck roast
• 4 teaspoons kosher salt, divided
• 2 1/2 teaspoons pepper, divided
• 2 teaspoons garlic powder
• 2 tablespoons oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 4 carrots, peeled and chopped
• 2 tablespoons butter
• 2 1/2 tablespoons all-purpose flour
• 2 cups water
• 2 teaspoons beef bouillon paste (such as Better than Bouillon), or 2 bouillon cubes
• 1 1/2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce

Directions

Step 1: Preheat the oven to 325F (165C). Season the roast on both sides with 1 tablespoon salt, 2 teaspoons pepper, and garlic powder.

Step 2: Heat oil in a large Dutch oven over high heat. Once the oil begins to shimmer, place the roast in the pot and cook, undisturbed, until browned, about 4 minutes. Flip the roast and repeat the process on the other side until browned. Brown the roast on all sides. Remove from the pot and set aside.

Step 3: Add the chopped onion, celery, and carrots to the drippings in the pot. Season with the remaining salt and pepper. Cook, stirring often, until the onion begins to soften.

Step 4: Add the butter to the pot and let it melt. Once melted, add the flour and stir constantly for about 1 minute to cook the flour.

Step 5: Add the water, beef bouillon paste (or bouillon cubes), tomato paste, and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the pot.

Step 6: Return the roast to the pot, along with any accumulated juices. Bring the mixture to a simmer. Cover the pot, then remove from the heat.

Step 7: Place the pot in the preheated oven and bake for about 2 1/2 hours, or until the roast is tender.

Step 8: Let the roast rest for 10 minutes before shredding. Serve the shredded roast with the vegetables and gravy from the pot.

Nutrition Facts (per serving)

Calories	837
Total Fat	55g
Saturated Fat	22g
Cholesterol	261mg
Sodium	1480mg
Total Carbohydrate	11g
Dietary Fiber	2g
Total Sugars	3g
Protein	76g
Vitamin C	4mg
Calcium	89mg
Iron	8mg
Potassium	1181mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History

The pot roast is a staple in American home cooking, particularly popular in the Northeastern and Midwestern United States. Its origins can be traced back to the early colonial days, where slow-cooked meat became a practical and hearty meal for large families. This dish was typically made using inexpensive cuts of beef, such as chuck roast, that were tenderized over long periods of slow cooking. The process of "pot roasting" developed as a way to break down tougher meat cuts while infusing flavors from vegetables and seasonings, making it a nourishing, economical, and satisfying meal.

Regional Features and Variations

Across the United States, pot roast has many regional variations. In the South, its often cooked with a mix of root vegetables and served with cornbread, while in the North, it might be paired with mashed potatoes or a rich gravy made from the braising liquid. Some recipes include wine, herbs like thyme or rosemary, and even mushrooms, which are sometimes added to the pot for extra depth of flavor. Regardless of regional differences, the underlying theme remains the same: a hearty, slow-cooked dish perfect for family gatherings.

How it Differs from Similar Dishes

While pot roast shares similarities with dishes like braised beef and stews, the key difference lies in the cooking method and ingredients. Pot roast is typically made by searing the meat first to create a rich, caramelized crust, then slow-cooking it with vegetables, herbs, and broth. Braised beef dishes, on the other hand, often use a wider range of meats and may incorporate additional liquids like wine or stock to create a more fluid sauce. Stews tend to have a higher ratio of liquid and are usually served with chunks of meat, whereas pot roast tends to have more tender, shredded beef that has absorbed the flavors of the surrounding vegetables.

Where its Typically Served

Pot roast is commonly served as a family dinner, often on Sundays or during holidays like Thanksgiving. Its comforting and filling nature makes it ideal for large gatherings, where the roast can be shared among family and friends. The dish is often accompanied by mashed potatoes, roasted vegetables, or crusty bread to soak up the delicious gravy. It can also be found at American diners and casual restaurants, where its a comforting option for those seeking a traditional, home-cooked meal.

Interesting Facts About Pot Roast

• In some cultures, the term "pot roast" is used interchangeably with "Sunday roast" due to its popularity as a special family meal prepared over the weekend.
• The key to a successful pot roast is the long, slow cooking process, which helps break down the tough meat fibers and infuses the dish with rich flavors.
• Pot roast is known for being one of the best leftovers, as the flavors only improve the next day when reheated. Its often turned into delicious sandwiches or served over noodles.
• In many households, the pot roast is a versatile dish, with families adding their personal twist, such as using different vegetables, spices, or even adding a splash of beer or wine for added depth.

With its comforting flavors and long history, the Easy Pot Roast continues to be a beloved dish in American cuisine. Whether you stick to the traditional recipe or get creative with your own variations, its a perfect choice for any family meal.

FAQ about Easy Pot Roast Recipe

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