The Basic Rules to Making the Best Beef Pot Roast
Look up beef pot roast recipes, and you’ll find plenty of delicious versions to try. And while each looks equally delicious, we’re covering all the basics for making our favorite – a fall-apart tender, petite center-cut spoon roast, slow-braised over 2-1/2 to 3 hours. In the final 45-minutes, we add carrots, parsnips, pearl onions, and button mushrooms to the pot for a classic Yankee-style roast served alongside homemade garlic mashed potatoes.
What is a Pot Roast?
“Pot Roast,” sometimes called “Yankee Pot Roast,” because of its New England origin, is an American dish based on a centuries-old European cooking technique called braising. Browned meat cooked with vegetables in a covered pot began appearing in American cookbooks in the late 19th century. The recipe most simply defined involves searing the meat then simmering in stock or its own juices (or both) in a covered pot for hours.
Not to be confused with Classic Roast Beef, a delicious holiday or company-worthy beef roast recipe for another day. This dish most often centers around less expensive tougher cuts of beef, like chuck, bottom round, spoon roast, or rump roast, but lamb shanks and pork shoulder are other braising favorites. And because these tougher cuts are naturally marbled in fat and connective tissue that contains gelatin, which transforms and melts over long, gentle slow cooking times, they deliver both tender meat and silken sauces.
To make a Yankee Pot Roast, you’ll add various vegetables into the pot then simmer those along with the meat rather than cooking it on its own.
#MeatLovers get set for #TenderMeat #YankeePotRoast #SlowBraised #beef with #veggies and #Garlic #MashedPotatoes #yumm! Make this #GlutenFree #ComfortFood #Healthy #Recipe #CookingGfreeDeliciously @GfreeDelicious
Watch #CookingGfreeDeliciously
We believe cooking should be fun, but we also know it can sometimes be intimidating, especially when cooking gluten-free. That’s why we strive to help home cooks of all levels learn, practice and grow their basic skills through easy (always gluten-free) recipes that help make cooking an enjoyable experience. Follow us on Facebook to be among the first to watch!
See something you liked during a video? Shop the Faves for all the brands we recommend.
Catch all the Facebook Video’s Here
The Magic of Searing a Beef Pot Roast
Searing the beef before braising it in the oven is the secret to making the best beef pot roast. In non-food science-“y” terms, doing this magical high-heat method to brown the meat before braising it will trigger what’s called the Maillard reaction (pronounced “my-YARD”) that is so essential to producing the rich, complex “cooked meat” flavors that you want. So when you sear the meat using high heat before braising it, those complex flavors have the chance to develop.
The Maillard reaction happens when proteins in meats and other foods are heated to 310°F or higher temperatures, causing them to turn brown. But the browning is not the only thing changing. It also produces new flavors and aromas, so that’s why cooks may care about this in a culinary sense. In other words, browned meat tastes better.
How Searing Seals In the Juices
Generally speaking, the hotter the heat is, the better it is for searing. Since you’re not adding oil to the skillet, you don’t have to worry about smoke points. So heating your heavy pan or dutch oven to high heat (310°F – 500°F) will create a better sear on your meat.
Because meat is a muscle, and muscle contains bundles of muscle fibers made up of individual cells, shaped like long tubes. The cells in meat have a small amount of liquid held in by a thin membrane. It’s this liquid that forms the meat’s juices.
When a piece of meat is heated, it causes the muscle fibers to contract as if being squeezed. This contraction forces the liquid out of the cells, which causes the cut of meat to lose its juices. As a result, some of the juices leak out during cooking, then some become steam and are lost through evaporation.
But this doesn’t all happen at once. It occurs over time. That’s why the longer a piece of meat cooks, the less juicy it becomes. On the other hand, the less time a piece of meat remains at high heat, the juicier it will be.
That is why searing is the secret to producing a juicy roast. Extreme high-temperature cooking browns the roast so quickly that it doesn’t have time to lose much liquid. Therefore, seared meat equals a super juicy roast.
First Step - Get Everything Ready
Begin by removing the roast from the refrigerator, take off any wrapping, pat the roast dry to remove any moisture, and place it on a plate. Then let it sit at room temperature (72 degrees Fahrenheit) for 30-40 minutes.
Allowing it to sit at room temperature helps create a nice surface texture in your roast before searing so that when seared, a flavorful brown crust is produced on the outside of the meat, the inside isn’t cold, and it seals in the juices. Also, if the meat is too cold when it hits the pan, it can cause the muscle fibers to tense up. So bringing it to room temperature additionally allows for a more even cook all the way through.
Meanwhile, cut the large onion into two halves and remove the peel. Then cut both halves into about ¼-inch thick slices, discarding the root end. Set aside.
Measure the beef broth set aside.
Prepare the carrots, button mushrooms, parsnips, and pearl onions, setting them aside until needed.
About 10-15 minutes before searing the roast, preheat the oven to 350° F.
Step 2
How to Sear Pot Roast
While the oven is heating, prepare the sear seasoning by combining the flour, Rancher Rub [1], and garlic powder in a small bowl and whisk until blended. Then season and coat the roast with the sear seasoning mixture on all sides. Once coated, heat a heavy dutch oven or cast iron pan on high heat on the stovetop, add the seasoned spoon roast to the pot, fat side down, and let it sear for 3-4 minutes. Next, flip and sear on the opposite side an additional 3-4 minutes before removing the roast from the pot.
Let the Roast Rest
After searing, remove the seared roast from the hot, heavy pot to rest. As the roast rests, the juices reabsorb into the cells to seal in the juices and further develop those complex flavors you want in the braised meat. And that’s a lot of what makes our favorite beef pot roast taste so good!
Step 3
Sweat Out the Onions then Into the Oven to Slowly Braise the Roast
While the roast is resting, reduce the heat to medium and add 2 tablespoons of butter and the sliced onions to the dutch oven. Let the onions hang out for 2-3 minutes, occasionally stirring, until they become translucent and begin to turn brown and caramelize. When caramelized, push the onions to the sides of the dutch oven before placing the roast fat side up back into the pot. Then, add 1-1/2 cups beef broth, cover with the lid and place the covered pot into the preheated oven to braise for about 2-1/2 hours.
Step 4
Adding the Vegetables
After 2-1/2 (+/-) hours have passed, it’s time to add the veggies to the pot along with the meat. Traditional vegetables are carrots, mushrooms, parsnips, and pearl onions. You could also add the potatoes and garlic cloves to simmer with the beef and veggies until they are fork-tender [2]. Although, my preference is to cook the potatoes and the garlic on their own in a heavy saucepan, so the potatoes develop a deep garlicky taste as they boil. After adding your vegetables, season lightly with salt and pepper, and add a bit more beef broth if necessary. Cover and return to the oven at 350°F for about 45 minutes longer until the veggies are tender when pierced.
You’ll know the roast is ready for serving when the veggies are fork-tender and the meat tears easily with a fork.
Picture the recipe step-by-step...
Remove the roast from the refrigerator, take off any wrapping, pat the roast dry to remove any moisture, and place it on a plate. Then let it sit at room temperature (72 degrees Fahrenheit) for 30-40 minutes.
![Prepare the sear seasoning by combining the flour, Rancher Rub [1], and garlic powder in a small bowl and whisk until blended. Then season and coat the roast with the sear seasoning mixture on all sides.](https://gfreedeliciously.com/wp-content/uploads/2022/02/beef-pot-roast-step2-680x453-1.jpg)
About 15 minutes before searing the roast, preheat the oven to 350° F. While the oven is heating, prepare the sear seasoning by combining the flour, Rancher Rub [1], and garlic powder in a small bowl and whisk until blended. Then season and coat the roast with the sear seasoning mixture on all sides.
Once coated, heat a heavy dutch oven or cast iron pan on high heat on the stovetop, then add the seasoned spoon roast to the pot, fat side down, and let it sear for 3-4 minutes. Next, flip and sear on the opposite side an additional 3-4 minutes before removing the roast from the pot. Let rest on a plate and continue by cooking the sliced onion.
Using the same pot, reduce the heat to medium, then add 2 tablespoons of butter and the sliced onions to the dutch oven. Let the onions hang out for 2-3 minutes until they become translucent and begin to turn brown and caramelize.
When caramelized, push the onion to the sides of the dutch oven before placing the roast fat side up back into the pot. Then, add the beef broth, cover with the lid and place the covered pot into the preheated oven to braise for about 2-1/2 (+/-) hours.
After 2+ hours have passed, add the veggies to the pot with the meat. Season lightly with salt and pepper, and add a bit more beef broth if necessary. Cover and return to the oven at 350°F for about 45 minutes longer until the veggies are tender when pierced.
You’ll know the roast is ready for serving when the veggies are fork-tender and the meat tears easily with a fork. Garnish with fresh parsley if desired.
![Cut the potatoes into uniform chunks and place them in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium, and cook until the potatoes are fork-tender for about 20 minutes. [2]](https://gfreedeliciously.com/wp-content/uploads/2022/02/potato-boiling-680x452_273138532.jpg)
Cut the potatoes into uniform chunks and place them in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium, and cook until the potatoes are fork-tender for about 20 minutes. [2]
Drain the potatoes and garlic and mash together. Stir in the hot milk, season to taste with salt and pepper, and add the 2 tablespoons butter (less if desired) or oil. Top with remaining 1 tablespoon butter pat, serve immediately.
The Big Finish
Stovetop Garlic Mashed Potatoes
To make the potatoes on the stovetop, cut the potatoes into uniform chunks and place them in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium, and cook until the potatoes are fork-tender for about 20 minutes. [2]
Drain the potatoes and garlic and mash together. Stir in the hot milk, season to taste with salt and pepper, and add 2 tablespoons butter (less if desired) or oil. Top with the remaining 1 tablespoon of butter pat, serve immediately.
Homemade Gravy
Transform the reserved liquids from the dutch oven into an amazingly flavorful gravy before serving by adding 2 tablespoons of cold water with 2 tablespoons of cornstarch. To make the gravy, remove the meat and vegetables from the dutch oven, then bring the remaining juices and cornstarch mixture to a simmer on the stovetop, continually whisking as it heats and thickens. Within a few minutes, you’ll have a mouthwatering sauce to drizzle over everything!
How to Serve Pot Roast
After an afternoon of legendary smells gently wafting through the air, you can serve this dish family-style straight from your dutch oven, plated individually, or present the tender roast on a serving platter surrounded by vegetables alongside gravy and a side dish of mashed potatoes.
Check out this round-up of ideas in the Slow Cooker Collection for more simple slow-cooked meals!
Making Pot Roast is All About the Timing…
Patience is a virtue when making the perfect pot roast. Unfortunately, this is not a quick meal that can be prepped and served in little to no time flat. The secret is in simmering the meat over several hours through the cooking method called braising. To make a Yankee Pot Roast, you’ll add vegetables to the pot later, so they do not over-cook. Try including various herbs and spices to make this recipe into your unique signature version. You could also add tomato paste, wine, or (gluten-free) beer in place of or in addition to the beef broth. The result of these simple ingredients and long hours spent in the oven is a dish of meltingly tender meat and rich, flavorful gravy.
Is it any wonder that this Yankee pot roast has been gracing tables from New England and across the country for so long? Enjoy!
XXO
Footnotes:
[1] We love our homemade house seasoning blend and rub for the perfect balance of sea salt, black pepper, garlic, allspice, cinnamon, cloves, and ginger. It’s a fantastic blend for using as an all-around seasoning! In our kitchen, we use it as a shake-on seasoning or a rub for many foods, including steak, seafood, pork, chicken, and vegetables. To make the homemade blend, use one teaspoon of sea salt, 3/4 teaspoon each of black pepper and minced garlic (crushed), and a pinch or two each (to taste) of the ground spices of allspice, cinnamon, cloves, and ginger, then stir well to blend.
[2] Alternately, you can simmer the potatoes and the garlic with the other vegetable add-ins until fork-tender. Before serving, cut the roasted potatoes into uniform chunks, add the garlic cloves, and mash them together in a bowl. Stir in the hot milk, season to taste with salt and pepper, and add the butter (less if desired) or oil. Top with a butter pat, and serve immediately.
P.S. When you try this recipe, let us know how you like it! Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom right of your screen to jump to the comment area below.
Ad
NO Need to Look for Your Calculator:
Adjusting the serving size of recipes is easier than you may think.
To change the number of portions that a recipe makes go to the “Servings” quantity in the recipe section below. Hover over the servings amount and a slider box will appear above the amount. Slide the toggle to adjust the desired number of portions you want to make. Please note that when adjusting the serving amount the ingredient measures will change to decimal equivalents. Need help with cooking and recipe conversions? Head over to Good Cooking’s Cooking & Recipe Conversions Guide for their online collection of helpful links!
Beef Pot Roast with Homestyle Garlic Mashed Potatoes
Equipment
- 1 small bowl
- 1 Cutting Board
- 1 Utensils (Whisk, Cooks Knife, Measuring Cups & Spoons)
Ingredients
- 2-3 pound Sirloin Spoon Roast
- 2 tablespoons Butter
- 1 large Onion sliced
- 1-1/2 cups Beef Broth plus more if necessary
Sear Seasoning
- ⅛ cup gluten-free All-Purpose Flour
- 1-1/2 teaspoons House Seasoning Blend & Rub [1]
- ½ teaspoon Garlic powder
Veggie Add-ins
- Carrots peeled and sliced as desired
- Button Mushrooms sliced
- Parsnips peeled and sliced as desired
- Pearl Onions peeled
- Yukon Gold or Red Potatoes scrubbed (optional)
- Parsley chopped
For the Mashed Potatoes
These are classic mashed potatoes brightened up with a sizeable amount of garlic. Feel free to adjust the garlic to taste. To deepen the flavor, try roasting the garlic cloves beforehand, then mix the roasted cloves with the potatoes during the mashing.
- 4-6 medium Potatoes about 1 pound
- 4-6 cloves Garlic peeled
- 1 teaspoon Salt for boiling
- 3 tablespoons Butter divided
- ¾ cup hot Milk
- Salt and freshly ground black pepper
Instructions
For the Roast
- Remove the roast from the refrigerator, take off any wrapping, pat the roast dry to remove any moisture, and place it on a plate. Then let it sit at room temperature (72 degrees Fahrenheit) for 30-40 minutes. Meanwhile, cut the large onion into two halves and remove the peel. Then cut both halves into about ¼-inch thick slices, discarding the root end. Set aside. Measure the beef broth set aside. Next, prepare the carrots, button mushrooms, parsnips, and pearl onions, setting them aside until needed.2-3 pound Sirloin Spoon Roast
- About 15 minutes before searing the roast, preheat the oven to 350° F. While the oven is heating, prepare the sear seasoning by combining the flour, House Seasoning [1], and garlic powder in a small bowl and whisk until blended. Then season and coat the roast with the sear seasoning mixture on all sides. Once coated, heat a heavy dutch oven or cast iron pan on high heat on the stovetop, then add the seasoned spoon roast to the pot, fat side down, and let it sear for 3-4 minutes. Next, flip and sear on the opposite side for an additional 3-4 minutes before removing the roast from the pot. Let rest on a plate, and continue by cooking the sliced onion.1/8 cup gluten-free All-Purpose Flour, 1-1/2 teaspoons House Seasoning Blend & Rub, 1/2 teaspoon Garlic powder
- Using the same pot, reduce the heat to medium, then add 2 tablespoons of butter and the sliced onions to the dutch oven. Let the onions hang out for 2-3 minutes until they become translucent and begin to turn brown and caramelize. When caramelized, push the onion to the sides of the dutch oven before placing the roast fat side up back into the pot. Then, add the beef broth, cover with the lid and place the covered pot into the preheated oven to braise for about 2-1/2 (+/-) hours.2 tablespoons Butter, 1 large Onion, 1-1/2 cups Beef Broth
- After 2+ hours have passed, it’s time to add the veggies to the pot along with the meat. Traditional vegetables are carrots, mushrooms, parsnips, and pearl onions. You could also add the potatoes and garlic cloves to simmer with the beef and veggies until they are fork-tender [2]. Although, my preference is to cook the potatoes and the garlic on their own in a heavy saucepan, so the potatoes develop a deep garlicky taste as they boil. After adding your vegetables, season lightly with salt and pepper, and add a bit more beef broth if necessary. Cover and return to the oven at 350°F for about 45 minutes longer until the veggies are tender when pierced.Carrots, Button Mushrooms, Parsnips, Pearl Onions, Yukon Gold or Red Potatoes
- You’ll know the roast is ready for serving when the veggies are fork-tender and the meat tears easily with a fork. Garnish with fresh parsley if desired. Serve this dish family-style straight from your dutch oven, plated individually, or present the tender roast on a serving platter surrounded by the vegetables alongside gravy in a bowl or gravy boat and a side dish of mashed potatoes.Parsley
For Stovetop Garlic Mashed Potatoes
- To make the potatoes on the stovetop, cut them into uniform chunks and place them in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium, and cook until the potatoes are fork-tender for about 20 minutes. [2]4-6 medium Potatoes, 4-6 cloves Garlic, 1 teaspoon Salt
![Cut the potatoes into uniform chunks and place them in a heavy saucepan along with the garlic. Cover with water, bring to a boil, lower heat to medium, and cook until the potatoes are fork-tender for about 20 minutes. [2]](https://gfreedeliciously.com/wp-content/uploads/2022/02/potato-boiling-680x452_273138532-300x300.jpg)
- Drain the potatoes and garlic and mash them together. Stir in the hot milk, season to taste with salt and pepper, and add the 2 tablespoons butter (less if desired) or oil. Top with remaining 1 tablespoon butter pat, and serve immediately.3 tablespoons Butter, 3/4 cup hot Milk, Salt and freshly ground black pepper
Kitchen Notes
Nutrition
Recipe Card with Nutrition powered by WP Recipe Maker
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
Copyright © 2017-2023 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.
RECIPE TAGS:
- Beef, Beef & Lamb Dinner Recipes, Braise, Budget-Friendly Recipes, Butter, Carrots, Classic Recipes, Comfort Food Recipes, East Coast Recipes, Eat Your Veggies, Fall Main Dish Recipes, Healthy Dinner Recipes, Hearty Meal Recipes, Main Dish Recipes, Main Dish Recipes for One or Two, Meat & Poultry, Midwest Recipes, Mushrooms, One Pan Recipes, Potato, Slow Cooker Recipes, Winter Main Dish Recipes
