Pot Roast - How to Make the Best Pot Roast - Amazing Pot Roast Recipe (2024)

FAQs

What can I add to pot roast for more flavor? ›

I opt for basil, thyme, paprika, dried bay leaves, and black pepper. These add a lovely, almost Italian-inspired flavor to this pot roast recipe. Veggies. Including onions, garlic, carrots, and potatoes (all of which are also in my beef stew!).

Low and Slow is the Way to Go

Whether you cook your pot roast using a stovetop, oven, slow cooker, or pressure cooker method, you'll always get the most tender and flavorful results if you use low temperatures over a long period of time.

The best meat for pot roast is a beef cut with abundant connective tissue, like chuck roast, beef brisket or bottom round roast. This connective tissue called collagen is what makes pot roast melt-in-your-mouth tender.

A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature. Stove top roast recipes can be customized with your choice of herbs, vegetables, potatoes, and liquid braising mixtures.

Resting your meat is a crucial part of a roast as this will allow the juices from to absorb back into the meat, making it juicer and easier to carve. Just 20-30 minutes should do the trick. Also, letting your joint get to room temperature before roasting it is important, as this will help it to cook more evenly.

Worcestershire sauce: adds a depth of complex savory, slightly tangy flavor. Soy sauce: is my secret weapon, I even add it to my marinara sauce! It adds additional salty, savory flavor and helps tenderize the beef. Use reduced sodium or the chuck roast beef will be too salty.

I'd begin by shredding the meat. Just pull it apart into bite sized strips. Next build a flavor base by sautéing some onions, garlic, a chili pepper and maybe some bell peppers. Season the mixture with your favorite spices, I'd use cumin, chili powder, coriander, black pepper and salt.