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Serve the pot roast hot, with the carrots and potatoes on the side, and drizzle the cooking juices over the top.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop with a splash of broth to keep the meat moist.
Pot roast also freezes beautifully — portion into containers and freeze for up to 2 months.
Variations:
Wine version: Replace 1 cup of beef broth with red wine for a deeper, richer flavor.
Root vegetable medley: Add parsnips or turnips alongside the carrots and potatoes.
Spicy twist: Sprinkle a pinch of crushed red pepper flakes over the roast before cooking.
Slow cooker method: After searing, transfer everything to a slow cooker and cook on low for 8 hours.
FAQ:
Q: What’s the best cut of beef for pot roast?
A: Chuck roast is the top choice because it becomes incredibly tender when slow-cooked, but sirloin and rib roasts are also excellent.
Q: Can I cook this pot roast in a slow cooker instead?
A: Absolutely! After searing, place the roast and vegetables in a slow cooker with the broth and cook on low for 8 hours.
Q: How do I make a thicker gravy with the juices?
A: After removing the roast, simmer the juices on the stovetop and whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water until thickened.
Q: Why is my roast tough?
A: If your pot roast is tough, it likely needs more time to cook. Slow, gentle heat is key to breaking down the meat's fibers.
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