Pot Roast That Warms your Heart and Melts in your Mouth
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Pot Roast – The ultimate comfort food!
Do you love pot roast? That’s awesome! Because I don’t (or really, I didn’t). It tastes exactly like stew, except the meat is incredibly dry. So why not have stew? I have tried in the crock pot, the oven, and on the stove and have never been impressed.
My comfort food has usually been strictly soups, especially this awesome peppered chicken noodle soup with a grilled cheese sandwich.
Recently I was flipping through Southern Living Magazine and saw a recipe for pot roast that wasn’t like any one I had every tried. It uses a large quantity of tomatoes and suggested making your potatoes and other root vegetables separately. So, of course I had to give it a shot.
Results
Well seems how I’m writing about it; you can assume it was amazing! And you’d be right!
I’ve posted about this recipe a few times on my social media sites and had nothing, but people excited to get to the recipe and try it themselves.
This was the most flavorful, moist, and tender pot roast I’ve ever had, and we even used our own grass-fed beef. I was afraid the tomatoes would make it taste too acidic or Italian based, but it was just right. The acidic tomatoes broke down the fibers in the meat beautifully. I have adjusted the recipe and have been able to try making it in the crock pot, on the stove, and in my new Dutch oven InstaPot, which I absolutely love!
I paired it with roasted garlic broiled on Dutch crunch bread and roasted carrots. My family was in love.
Pot Roast Variations
I have also tried this recipe with grass-fed beef, venison, and elk. So this recipe is definitely versatile as well as delicious!
Loving some leftovers
To make it even better, I had leftovers the next day, but there wasn’t enough meat in it to feed the family. So, I threw in the carrots, quartered potatoes, and about a cup of quick barely and called it pot roast soup!
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Melt In Your Mouth Pot Roast
Equipment
- 1 Crockpot or Dutch Oven
Ingredients
- 2-3 Lbs Chuck Roast Grass fed, venison, and elk are all delicious
- Salt to taste
- Pepper to taste
- 1 Head Garlic Peeled and pressed or chopped
- 4 Onions Quartered
- 2 Cans Fire Roasted Tomatoes
- 8 oz Beef Broth
- 2 Sprigs Fresh Rosemary Dry ok
- 2 Sprigs Fresh Thyme Dry ok
- 2 Sprigs Fresh Parsley Dry ok
- 2 Cups Root vegetables (Potatoes, turnips, carrots, even mushrooms) Optional
Instructions
- Bring roast to room temperature
- While roast is setting out prepare vegetables by peeling and chopping garlic and quartering garlic. It using root vegetable, chop to 1-2 in cubes.
- Salt and pepper the roast on all four sides
- Heat olive oil in Dutch oven or heavy bottomed pot
- Seat roast on all four sides and then set on pot
- Add garlic to pan and Sautee until aromatic
- Add broth, tomatoes, onions, and herbs to pot and heat until boiling (scrap bottom of the pot and stir often)
- Add roast back to pot (or if using crockpot add all ingredients now) and spoon sauce over roast.
- If adding additional vegetable, they can be added now.
- Cook for 3 hours (medium heat on stove, braise on InstaPot Dutch Oven, or high in Crockpot) or 6 hours on low.
- Serve over mashed potatoes, with roasted carrots, or crunchy bread!Check out my leftovers idea above!
Nutrition
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