Sneak Preview: This pot roast with beef broth is a well-seasoned chuck roast with carrots on the side. The pan sauce makes a base for delicious brown gravy. Easy to customize.
My older sister’s pot roast is an unforgettable memory from my childhood. I often walked into her house after church and was greeted by the smell of this recipe cooking in the oven. M-m-m-m.
So what liquid goes in pot roast? Beef broth, beef stock, wine or beer are all good choices. The pot roast gets more tender, the longer it cooks. You can make your pot roast more flavorful by adding fresh herbs like rosemary, thyme or oregano.
Happy Cooks Speak Up
- Beef roast: I prefer a boneless chuck roast. A thick chuck steak is also good, especially if you’re not cooking for a crowd. Brisket and bottom round are some other good choices.
- Flour: Use all-purpose flour. You can skip the flour if you like, but it does thicken the broth a bit.
- Vegetable oil: Use oil with a high smoke point, like avocado or canola oil.
- Yellow onions: Yellow or white onions are compatible with a pot roast.
- Beef broth or bouillon: You have options (I usually do the last one):
- Make beef broth from scratch.
- Open a can of beef broth.
- Add one beef bouillon cube to 1 cup of boiling water.
- Add one tablespoon of bouillon paste (such as Better than Bouillon) to one cup of hot water.
- Worcestershire sauce: This common sauce in American kitchens adds umami flavor. Dale’s steak sauce is another option. Your favorite steak sauce would probably serve the same purpose.
Because this recipe is so simple, it doesn’t take a lot of imagination to customize it to your tastes. Maybe the list below will inspire your creative juices.
- Add garlic, either fresh cloves or garlic powder. Onion powder is another idea.
- Cut roast into small chunks to make beef tips and serve over rice.
- Substitute red wine or burgundy for some of the water. It adds so much flavor.
- Use milk instead of water in the gravy.
- Add thyme, a bay leaf, and/or rosemary.
- Add quartered mushrooms, fresh or canned.
Three Reasons Why You Will Appreciate This Recipe
- This Simple Pot Roast recipe is easy to throw together on a hurried morning or a lazy day when you can enjoy the house smelling wonderful for hours.
- Cook a chuck roast in the oven with baby carrots on the side for 3-4 hours. Or use your Crockpot or slow cooker and cook it all day. It will be equally delicious either way.
- It’s a basic recipe, so you can go crazy making it your own with your favorite spices or additions. See the “Variations” section below for inspiration.
How to Make the BEST Pot Roast EVER!
FAQ
Is stock or broth better for pot roast?
What is the best liquid for pot roast?
Is it better to cook with beef broth or stock?
Should pot roast be covered in liquid?
Do you need flour to cook a pot roast?
Fresh Herbs: Rosemary, thyme or a combination of both add tons of flavor to the pot roast. Flour: You only need flour if you wish to make a gravy from the braising liquid. See recipe card for quantities.
What alternatives to bone broth can a vegetarian take?
There is no major bone broth benefit that needs to be replaced. Vegetable broths will have more vitamins and minerals than bone broth, as well as being tastier.
What can I put in a pot roast?
Beef broth, beef stock, wine or beer are all good choices. The pot roast gets more tender, the longer it cooks. You can make your pot roast more flavorful by adding fresh herbs like rosemary, thyme or oregano.
Is there a wrong way to make a pot roast?
This is different from Boeuf Bourguignon, also called beef burgundy, as that traditional French dish uses things like bacon and a lot of red wine while also using smaller chunks of beef as opposed to one big piece. Regardless, to me, there is no wrong way to make a pot roast.