A simple and delicious recipe for The Perfect Pot Roast! This roast gently bakes in beef broth with vegetables, leaving you with a delicious au jus, tender beef and flavourful vegetables.
Cooked slowly all afternoon, this recipe will have your house smelling so good. And with very little hands-on time for prep and cooking, it is actually a relaxing way to serve an almost formal feeling meal. AND, you can use the leftovers for soup!
A Classic Recipe
This recipe and roasting method is a classic in our family. My Mom always made a pot roast with beef broth, and I won’t make it any other way. Having the beef slowly roast in beef broth with herbs, chopped carrots, celery, garlic and onions, results in THE most flavourful and tender pot roast ever…like fork-tender beef. And as an added bonus to the roast, you also end up with a flavourful au jus to serve or turn into gravy.
Easy to make!
Don’t be afraid to make a pot roast, they’re really simple! In just minutes you can chop the vegetables, then add all of the ingredients to a roasting pan, place it in the oven and wait for 3 to 4 hours! It’s a perfect recipe to make on a weekend afternoon.
Pot Roast Recipe Tips:
- Cut of Beef to Use: I buy inside round roasts or chuck roasts, they are inexpensive and tasty after long roasting. You can pretty much use any kind of roast you find in your grocery store. Remember the meat doesn’t have to be expensive to be delicious!
- Size of roast: I like to use a large roast (at least 4 to 5 pounds), because I want the leftovers for soup. See below for a simple soup recipe for dinner the next night!
- Beef Stock. This recipe calls for 1 L of beef broth. Basically, you want enough beef stock to cover at least 80% of the meat when it is sitting in the pan (use a pan that is just big enough to hold the beef and the vegetables, you don’t want it too big).
- Roasting Tip: About halfway through the roasting time, I like to flip the roast over. I also check it occasionally, just to make sure the top isn’t drying out. If it looks dry, flip it over.
- What to do with the Au Jus: Once the roast is done cooking, you will also have a delicious au jus. You have a couple of options on what to do with it.
- Serve as is. You can serve the au jus on the side, and use it to dip your beef into. You can even make beef sandwiches and dip those in the au jus.
- Make a gravy. You can make a simple gravy and serve it with the beef and mashed potatoes. I use this recipe here as a guideline, and just substitute the consomme with the au jus.
- Blend it. Sometimes I like to blend the au jus, with the cooked vegetables, into a nice smooth gravy-like sauce and serve this with mashed potatoes as well. So it’s like gravy, but not.
- What to do with the Leftovers: I like to use the leftovers and make a beef soup (recipe below), or a Beef Pot Pie is delicious too!
Quick Hearty Beef Soup Recipe:
- The next day, put all of the leftover beef, vegetables and gravy into a large soup pot. Then add another 1 L of beef broth, some extra veggies (chopped carrots, celery and onion – for extra flavour you can saute these in a bit of butter or olive oil first), add some pearl barley (about 2 tablespoons dried), season to taste, and simmer for about 45 minutes. Voila, we have soup for dinner! Serve with crusty bread! Yummy and easy!
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Have a delicious day!
Please note that this post was originally published in January 2012, but I have since updated it with new images and more recipe tips! Same great recipe, just more info!