This pot roast is so easy my kids can make it! But the best part is the amazing flavor. Easy Pot Roast that is also the most delicious pot roast!
So I scoured the internet looking for the perfect pot roast. I must have read 30 recipes!
After reading them all it seemed like they all had five basic ingredients in common. The meat, carrots, onions, and salt & pepper.
So I decided, why not just start there?
So I rough chopped some unpeeled carrots.
Quartered some onions and then threw them in my favorite Staub oval cocotte with a couple tablespoons of oil. (not an affiliate link, I just seriously love Staub) It is basically the best Dutch oven of all time.
I ordered the one with the chicken on top. I love it. Love love love it. We are chicken people after all!
Ok, back to dinner.
So while the carrots we just barely searing, I added salt and pepper to the meat. Both sides.
Remove the carrots and drop in the meat.
Sear for a couple minutes on each side and then throw the veggies back in the pan.
Add lid and roast for a few hours.
Here is the actual recipe.
You can add potatoes of course, but I refer to make mine separate. I will quarter some baby reds and roast them in the oven with some oil, salt, pepper, and rosemary for 30 minutes.
Did you happen to notice what I left OUT of this recipe?
The liquid. I didn’t want to braise the meat, just gently roast it. In my opinion, this produces the most FLAVORFUL roast you will ever have!!! (The meat gives off quite a bit of its own liquid, you will not have a dry roast.)
If you want to have gravy with your roast then you can add about 1 cup of beef broth or wine (or both!) or about 1 cup for every 4 lbs. of meat. The wine can also be used as a pan de-glazer after removing the onions.