Pot roast is a delicious and underrated dish that can rival beef bourguignon in taste and flavor.
Chuck roast is the best cut of beef to use for pot roast due to its large format and 70/30 lean to fat ratio.
Generously season the roast with salt for a flavorful crust during searing.
Slow cooking the pot roast at 275°F for 4-5 hours allows the collagen to dissolve into gelatin, resulting in a tender and succulent meat.
Serve the pot roast with roasted mashed potatoes for a perfect comfort meal.
What kind of beef should I use for pot roast?
—Chuck roast is the best cut of beef for pot roast due to its large format and 70/30 lean to fat ratio.
What temperature should I slow cook the pot roast at?
—Slow cook the pot roast in the oven at 275°F (135°C) for 4-5 hours until tender.
Can I make pot roast in a pressure cooker?
—While it is possible to make pot roast in a pressure cooker, it is not recommended as the higher temperature can result in a less desirable texture.
What should I serve with pot roast?
—Pot roast pairs well with roasted mashed potatoes or crusty bread. You can also serve it with vegetables like carrots and celery.
How can I make the sauce more flavorful?
—To make the sauce more flavorful, you can add herbs like thyme and bay leaves, and season it with salt and pepper to taste.
00:00Introduction
02:32Season and sear the beef
06:09Prep the veggies
08:38Build the sauce
12:46Slow cook the pot roast
17:31Make roasted mashed potatoes
20:23Rest and serve the pot roast
