Simple Beef Pot Roast Recipe

Excellent! A crock pot pot roast afficiando, this was my first attempt at an actual oven baked pot roast. I'm used to using quite a bit of liquid, so I wasn't too sure about this. Delicious!!!! I made a couple of minor adjustments...seasoned the meat with seasoning salt and Monterey Steak for flavor. Added sweet potato chunks and whole "new potatoes" to the veggies. (I had a 2 lb roast so there was plenty of room). Threw two whole cloves of garlic on top of the meat. The veggies melted together into the most sensational "mush", it was heavenly....the meat was juicy and tender. Definately deserves 5 stars!

So easy to make! I wasn't good at following the recipe as i added too much rosemary. I also couldn't figure out the meat as i am in New Zealand and we use different names but i used a cheapish meat. I don't think i could say it has heaps of flavour but a nice easy dish. I had it reheated the next day and i think it tasted even better! I had the leftovers with horseraddish and gravy which was lovely. I'm also going to make yorkshire puddings which i think will go well with this. I will deffinetly make this again, maybe with less rosemary! Loved being able to watch the video too, your drawings were awesome! :-) Thanks

I've made this at least 6 times and it's brilliant as-is. Here are a few changes that I really enjoy. First, add 1/2 tsp of ground sage to the seasoning. Second, and this has been a BIG hit, double or triple the amount of vegetables then after the roast is done use 1/2 or 1/3 of the vegetables to make a puree for topping the roast and/or vegetables. Remove 1/2 to 1/3 of the vegetables plus 1 Tbsp of the juice from the pan and place it in a blender. Puree on high and add small amounts of beef broth to get the consistency you desire (thick, but pourable). Place it in a gravy boat next to the roast and veggies when serving, it's fantastic!

I primarily used this recipe because it didnt call for onion soup mix (so tired of it) and for the cooking instructions. For the life of me I couldnt find the rosemary so I used a generic no salt seasoning blend and salted and peppered the meat and veggies separate. It gave it a nice flavor. I was too lazy to wash the stew pot I would usually use and used an anodized aluminum 5 qt saute pan with oven safe handles. You must brown the meat or it will lack flavor. I just tossed it all in the oven after browning. DO NOT ADD A LIQUID or your meat will steam and not roast. I cooked mine for 3 hrs and the veggies did not burn at 275*. The reason for 4 stars. If you dice the veggies it makes them inedible because they are mush and full of grease. Roasted carrots and celery are yummy. I cut the celery and carrots into 3-4" whole pieces, the onions into large quartered slices (much faster too) and added enough peeled and quartered potatoes for enough servings for the amount of people. These are also very yummy roasted. I really dont think its necessary to cook the veggies down so much before putting the roast in. I did brown them up a bit on the stove top but didnt cook them thoroughly. YOu dont want to draw all the flavor out of the carrots. They will get plenty of cook time in the oven. Because there is so much grease from the meat and cooking the veggies you don't really end up with gravy. The roasted potatoes dont need gravy just a little butter.

I've made this 3 times and I follow the directions. It's tender, juicy and delicious. If you are tempted to add liquid, sit on your hands! Check the tenderness at about 2.5 hours, when it's fork tender it's done. You can always add more liquid to your gravy while the roast rests. The only variants I make are to add garlic to the chopped veggies and carrot wedges around the roast for the last 30 minutes. Served over mashers. Yum.

The roast fell apart is was so tender. I used convect for 1 hour at 300, then reduce to bake for another 1 1/2 hours at 275. When it was done I removed the roast and added about 1 1/2 cups of water and beef base then some cornstarch and made a yummy gravy to cover it all. Served over our fresh from the garden potatoes.

I’ve made this twice! Use braising pan. Used fresh rosemary sprigs instead of dried. Added 1 cup potatoes. It is fabulous, meat is soft, o knife needed!!! and melt in your mouth. Wonderful au jus. Easy to prep. Chef John has great recipes.

Made this during the week. In order to shorten the cooking time we completely made it in a Instapot. It was amazing and only took 70 minutes to cook. Only extra ingredient was a cup or so of broth to keep it moist in the pot. I generally don't deviate from Chef John's ingredients or instructions, but we wanted to eat before 9:00PM. We will definitely make again, but probably on a weekend.

I followed the instructions the first time I made this. The end result was okay, but not spectacular. The second time, I made some modifications. Brown the roast as indicated, then saute your veggies, including the onion, scraping the brown bits off of the bottom of the pan. When the onions are almost done, add the butter (and you don't need a full 1/4 cup, maybe 2 Tbsp), and add 2 cloves of minced garlic. Saute until fragrant but not brown, a couple of minutes max. Add 2 Tbsp of Italian seasoning to the veggies and stir. It sounds like a lot, but it gives great flavor. Add your roast back in, then pour in 4 C. beef broth and 1/2 C. red wine. I like to make sure my roast is submerged in the liquid, so that it can soak up all the flavor. Optional is to add a couple of potatoes cut into a large dice right before you put the roast back into the pan. Bake as instructed. Will your roast be medium to medium-rare? Probably not, but it will taste good and be fall apart tender. :)

Wow... I was skeptical at first because this isn't how Grandma used to make it... boy, was I wrong. The simplicity of this makes it even more incredible how well the roast turned out. I eyeballed the veggies, adding a little extra of each. Crushed two cloves of garlic and sweated it off with the veggies. A dash of thyme and rosemary and threw a 3lbs roast in the oven for 3 hours. It came our moist, with a crispy crust (think the best part of ordering carnitas). Served on top of some creamy mash potatoes with the veggies and we dug in. If you're looking for the ultimate quarantine meal... this is it. Throw it together, take a bike ride with the kids, play a little baseball in the backyard and in 3 hours... dinner is served!

Absolutely Perfect! The only change I made was I omitted the rosemary and added 4 crushed garlic cloves. I cooked a 3.5 lb roast for 2 hours and 15 mins. Delicious!

All i can say is EXCELLENT! Made exactly and served with the recommended Horseradish Potatoes. The combo! 🤯 Seriously so good and highly recommend! Thanks once again chef John!

I've made plenty of roast beef recipes. But this one is beyond easy. I added potato wedges with the rest of the recommended veg. The roast came out beautifully tender along with the veg. Although I didn't season it enough, it was still delicious. That's Chef John

I chose this method over others because after it was cooked and removed from the pot I could then quickly make a gravy in the same pot right on the stove top. I roasted it 3 hours at 300° and added potatoes. Otherwise I followed directions. It was a big hit at the table.

Hands down favorite pot roast recipe I’ve ever made and so simple. I serve it on a bed of thick rustic style mashed potatoes and our family loves it

Delicious and easy! I make this for St. Patrick's Day dinner and serve with Diane's Colcannon (the recipe is on this website). I triple the veg and do what another reviewer suggested - took about 1/3 of the veg and broth from the cooked pot roast - and pureed it for a gravy. It was really good! The only other thing I did differently was to mince about 1 T. of garlic to saute with the veg, and triple the rosemary. My roast was closer to 4 lbs., so I cooked it for 3 1/2 hrs. and it was perfect!

Excellent dish. Serve over horseradish mash potatoes.

I honestly didn’t think it could taste this good.

I followed recipe except doubled the veggies, added fresh garlic, doubled the butter. Added larger carrots for final 45 minutes. Made gravy and mashed potatoes. Absolutely delicious. The diced veggies were so flavorful and mixed with the larger carrots added at the end made the perfect amount of vegetables for a 4lb chuck roast. I did what another reviewer suggested and put it on convection at 300 for an hour, then dropped it to 275 for another 90 minutes. Perfection!

I added extra carrots since I didn't have celery and used celery salt to get that flavor. Served over mashed potatoes for a delicious, savory meal. Include a crusty loaf of French bread, pour yourself a nice glass of red wine and voila'! My house smells amazing!