This easy pot roast recipe is definitely a crowd pleaser! I make this oven baked roast in my dutch oven, but you can also make it in the CrockPot as well!
In this post, I’m going to show you how I make tender juicy pot roast that will be perfect to serve during the holiday season, and any other time that you want some good ol’ comforting food!
The cut of meat that I use is a cheap one. I use bottom roast. I managed to buy a 4 lb roast for under $11, which should feed about 8-12 people ( depending on how greedy they are! LOL). Keep in mind that the roast that I am using is my preference. If you can find a different cut that fits your budget- feel free to use it!
The key to turning cheap roast into a holiday worthy dish, is the how you cook it! You have to cook the roast low and slow. Don’t try to rush it. Otherwise, you will be at the table eating roast as dry and tough as leather! Another important thing is to make sure that the roast has some fat on it. I always make sure that my roast has a nice layer of fat on it, because the fat keeps in moist! Once you’re done cooking the roast, you can trim the fat off – BUT leave the fat on while cooking!
I make a simple gravy for my roasts. It’s really easy to make! It’s a mixture of the juice from the meat, the broth & spice used, and flour. During the last hour of cooking the roast cooks in the gravy, and the outcome is amazing!
Also, I add a few vegetables in the pot as well. I keep it really simple, and add potatoes, carrots, and onions. Feel free to add more veggies if that’s your thing.
Again, this is a really simple and inexpensive alternative to the hams & turkey, but is perfect any other time of the year as well. This whole platter cost me under $18 to make, and again it can feed anywhere between 8-12 people.
*I cook my roast in my dutch oven, but if you don’t have one- brown then meat and onions in a pan, then transfer them to a roaster.*
Be sure to check out my recipe for Smothered Roast & Vegetables as well!
Watch the tutorial, and follow me on Pinterest!
Pot Roast
Ingredients
- 4 lbs beef bottom roast
- 1/4 cup all purpose flour PLUS 2 tbsp
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 tsp garlic powder
- 1 tsp crush basil
- 1 tsp rosemary leaves
- 1 tsp onion powder
- 2 tsp celery flakes
- 32 oz chicken or beef broth whatever is your preference
- 2 tbsp vegetable oil
- 4 medium russet potatoes washed and chopped
- 1 cup baby carrots washed & peeled
- 2 medium sized onion chopped
Instructions
- Preheat the oven to 300 F.
- Pat dry the roast, then set is to the side.
- Combine all of the seasonings, and mix it with 1/4 cup of all purpose flour.
- Once the flour and seasonings are combined, coat the roast with seasoned flour.
- Pour 2 tbsp of vegetable oil into a dutch oven, then place the dutch oven over medium heat.
- Once the oil is hot, put the roast into the dutch oven.
- Brown all surfaces and sides of the roast, then remove the roast from the dutch oven.
- Add one of the onions ( chopped of course) into the dutch oven, and fry until it's translucent.
- Place the roast back into the dutch oven, but make sure it is on top of the onions.
- Pour in the chicken or beef broth, then cover the pot with the lid.
- Place the roast in the oven, and let cook for 2 1/2 hours ( CROCKPIT DIRECTIONS BELOW)
- Remove the meat from the oven, and baste. Cover and place back into the oven for 1 hour.
- Remove the roast from the oven.
- Scoop up about 1 cup of the broth from the pot, and place it into a cup or bowl.
- Sprinkle in 2 tbsp of all purpose flour into the cup of broth, and mix until well incorporated.
- Pour the broth, and flour mixture into the pot.
- Add in the carrots, potatoes, and remaining onions.
- Cover the dutch oven, and put the roast bake in the oven for another hour.
- Remove for the oven, and let sit for 5 minutes.
- Serve, and enjoy!
Hi Rosie, I work 3rd shift. I made your roast dish and it turned out so tender and juicy. Love the flavors. Did not have chicken stock so I used a beef n mushroom broth. Works great. Thanks for another tasty dish. Hope you had a wonderful thanksgiving
OH and it’s 130am where i am. I am trying not to eat it all. Again luv your dishes
Ooh. I remember working the 3rd shift! It’s definitely not easy! I had a wonderful Thanksgiving. I hope you did too sweetie!
Absolutely GORGEOUS roast! Pinned for later. Thanks for sharing.
Thanks Mary! XOXO
Hi Rosie,
Charlie here from the Great White North (Canada). I have been cooking in Dutch ovens for over 30 years. We just tried your recipe and must say it was great. Not much of it left.
Keep them coming – looking for more.
CW
H Rosie. I love your blog and my roaster oven. I’m so happy to find this recipe on Pinterest. Just want to personally thank you and let you know that I featured this recipe on my blog in my top 5 roaster recipes post.
Here it is, http://tinykitchendivas.com/5-delicious-roaster-oven-recipes/
Please let me know if I missed something or if you want to change and add information about your blog and recipe.
Xoxo,
Tiny Kitchen Divas
P.s. Love your branding! I’m a new fan. 🙂
Awesome! Thanks so much for sharing! XOXO
My daughter ran across your site and turned me unto it. I like trying different recipes. I made your cornbread and my husband fell in love with it. Today, I used 3 recipes and made a roast, squash casserole and fried cabbage. The aroma won over my husband’s senses already. They were all good. I think my toast was small so I should have cut down on some ingredients. Otherwise they were awesome. Keep up thebgood work!
How long do u leave it in a crock pot? I don’t have Dutch oven… and when do u add the potatoes and carrots in the crock pot?
Hi Atasha. That’s another recipe. I’ll might post it in the future.
Hello! What size dutch oven did you use? Is a cast iron casserole dish the same as a dutch oven?
a 6 qt should work fine.
This was an absolutely delicious rose. If so flavorful and so tender. I can’t wait to try them with your recipes .
This was an absolutely delicious roast. It was so tender and flavorful. I cannot wait to try more of your recipes .
Hi Rosie, I bought a English Roast for this recipe. Would I still follow the same instructions given with this cut of meat?
Yes, you can follow the same instructions 🙂
Thankyou Rosie for your awesome recipe. Making pot roast for the first time, I must say it was wonderful thanks to you!
Awesome! I’m glad that you liked the recipe!
Rosie hi Ms. Rosie, how are you doing. I had couple questions. I want get 4 pound beef bottom roast I saw at Walmart for about elven dollars . first question will be okay if I but in October put in freezer till holidays? I think it should be fine. Money is tight iam on serious budget. But still want good home cook meal. I think be fine. Second question when cooking meat in pot how Lon do I let it it cook before I put in roaster? I don’t have dutch oven I saw where you say out in pot then roaster. My question is how long cook it I’m pot before putting in roaster. Last question can I use olive oil inatead vegetable oil to cook onions. Thanks Rosie for answer ing all my questions I know this roast isgoing to be good. I try your peach cobbler, sakuabury steak , turkey wings , chicken recipe a everything is good. Thanks for making east and budget friendly for single country girl on budget. Lol
Hi Miss V! Absolutely! You can definitely freeze the roast now, and take it out around the holidays. As far as cooking time, the roaster should be the same time as the dutch oven. Just be sure to transfer the roast before putting it in the oven. XOXO
Hello Rosie,
I tried this for dinner tonight and it was amazing! I did cheat a little bit and used the crock pot, so for others who have questions about the crock pot method here is what I did:
I followed steps 1-9. Once the meat and onions were browned (I just used a skillet), I transferred them to a plate and prepped the broth. Since I wanted to just throw everything into the crock pot and not have to touch it again once it started cooking, I went ahead and added the 2 Tbsp of flour (I still had some of the seasoned flour leftover so I used that) into the 4 cups of broth and wisked it in a large bowl until there were no lumps. I then put my veggies into the crock pot, laid the meat on top and poured the broth mixture over everything. Covered, set it in low and let it cook for 6-8 hours and it was perfection.
Thank you for this recipe!
Hi Rosie…..
Mine is in the oven as we “speak” and the house smells wonderful……loved the spice mix!
Will let you now how it turns out!
Thank you for sharing…….
I’m sorry, I originally said I followed steps 1-9 but it was actually 1-8 🙂
Yummy!!!!! Thanks.
Can I use an 8 qt stock pit
Yes 🙂
Hi Rosie, I was wondering what type of surchnoven would be a good purchase for a good value as well?
I’m not familiar with the item you asking about?
do you have a cookbook?
Working on one!
Hi Rosie
I’ve been following you for awhile. I’m a subscriber and I have a question about the size your dutch oven. Is 5 1/2 quart ok to use for a 4lbs roast.
Hi Sabrina! That should work 🙂
Tried it in the crockpot – so yummy and a hit with the kids!
This easy pot roast recipe look so easy and amazing. Love this delicious dish. Thank you for sharing this great recipe.
Yessss looks delicious that how I like my pot roast Tender thanks for the great recipe can’t wait to try it
That looks delicious! I must try your recipe with a slice of cornbread on the side.