The funny thing is, I’ve been cooking this month. I have. I’ve tried a number of new things. But, not much of it has been noteworthy. Or it was almost right and I want to try it out again and fix the recipe before sharing it. So, the blogs this month have been few and far between.

But, last week I did make a pot roast. This was the second one that I’ve made recently and they were both a great success. I think I’ve finally got it figured out. Look at this beautiful thing.

I don’t know why I’ve always had a hard time with pot roast. I’ve tried to make them before, but they were never as wonderful as the pot roasts of my childhood. Mine were too boring or not tender enough. But, I’ve got a method now. And I have to say, I’m super excited about it.

Pot roast is a super comfort food. It has been a blessing in these dreary winter months. There is just something warming and wonderful about a big bowl of juicy meat and potatoes. Though, the carrots may be the tastiest part of the pot roast bake. They soak up the flavors in a magic kind of way.

Pot Roast

I’m just doing this conversation style, so read through it to get all the ingredients. Don’t worry, there isn’t anything weird hidden in here.

First things first: Get a chuck roast. This one was gigantic. About 3 pounds. I recommend getting one that is about 2. Take the roast and dry it off. Then rub it down with salt, pepper, steak seasoning, and then sprinkle a little flour on the surface. (the flour will help the sauce or jus thicken in the oven a little)

Preheat oven to 325. Heat oil in a pan that can be stove top and oven friendly. When pan is very hot, toss the roast in. Let it sit and sear. You want to get a nice brown coating and then flip it to sear the other side. The super hot pan and the searing seals the roast on the outside to help keep the juices in.

This may make your kitchen a little smoky. See that nice brown crust? That is what you are looking for.

Then you will add the liquids. Get a bottle of red wine open. Hopefully, you are drinking it already. Pour wine in the pan until it is about a quarter of the way up the side of the meat. This is not a precise art. Then, open a bottle of beef broth and pour that in until the liquid is about halfway up the side of the meat. Grab your meat magic Worchestershire sauce out of the fridge and shake that business all over your roast. Also, not a precise art. If I had to guess, I would say to add 1-2 TB.

Also, at this point I like to add the garlic. I used half of a head of garlic. Crush to peel the cloves, but leave them whole. Toss them in with the liquid. When this dish is all done, the soft, flavorful garlic cloves are one of my favorite parts to eat.

I’m pretty sure I also tossed a teaspoon of rosemary at this point.

Spoon some of this new and fabulous liquid concoction over the top of the meat. Then cover the pan with foil and put this lid on. The foil just helps seal it better to keep the pot roast from drying out.

Toss this in the oven for about an hour and a half.

While this is happening, prep your vegetables. I used about half a bag of baby carrots. I have been addicted to buying baby carrots lately because they are just so handy and easy to cook with! If I need a side dish for dinner, I can just toss a bunch on a pan and roast them with no need for chopping or peeling. But now I’m distracted. Anyways.

I also used half a bag of baby red potatoes cut in halves. When deciding the quantity of vegetables, simply think about what will fit comfortably in your pan alongside your meat. You want the vegetables to have a little moving around room. But trust me, you’re going to want lots of the carrots.

After the meat has cooked an hour and a half and your whole house smells magical, pull out the roast and add the vegetables. Give the top of the roast an extra spoonful of liquid. Then, cover back up and toss in the oven for another hour.

Hopefully at this point, after your last hour, your roast will be fork tender and wonderful. My first one was. The second roast I made was huge and required a bit longer in the oven.

I like to let the roast sit in the pan when it is done for a bit to rest and cool. Then slice the roast while still in the pan and let the slices sit in the juices.

You can serve this with a side salad and toast to soak up the juicy goodness. I also like to eat my pot roast on top of buttery noodles. Mashed potatoes are also good, though a bit redundant with the roasted potatoes.

Anyway you slice it, you have just made a super comfort food. This is the perfect weekend dinner. You prep and put it in early in the evening and then get to pretty much forget about it until it is time to eat.

Oh, and leftover pot roast makes the best french dip sandwiches. Buy some hogie rolls and provolone cheese for an awesome next day dinner.

Enjoy!