When the days get cool, my go-to meals are 100% comfort foods. There is nothing better than the roast sitting in the oven for hours and it smelling up your house. It makes me want to cuddle up in a blanket and sit on the couch all day! Plus, a lil red wine for the roast…a lil red wine for the chef…what more could you ask for for a Sunday dinner?
To be fair, this was the first time I made my own pot roast, usually my dad makes it but now I’m an adult and living on my own I’m expected to cook and stuff? Weird, who would have thought..
Anyways, Cody and I had my parents and brother over last weekend for a Sunday dinner and I decided to make a pot roast. I looked online and used what my dad told me about he made his and I just kind of threw it together!
That’s the nice thing about roasts, or any winter meal really, is that it’s pretty hard to mess up! In the recipe, I did add some things in there that I will do next time to make it better vs what I did this first time! (Nothing major, just the timing of things)
I get my roasts at Hyvee normally when they go on sale, this roast happened to come from Sams Club because they were on sale (and I’m a bargain shopper). I prefer the bottom rump round roasts simply because they’re a little bit less in fat than other cuts, but you can totally use whatever cut of meat you’d like!
Same with the potatoes and carrots, add in what you want, use other kinds of potatoes or larger carrots.
One pot pot roast (with potatoes and carrots)
- 1 Whole Bottom Rump Roast (Use any cut of roast you'd like)
- 1/5 Bag Baby carrots (Add as many as you'd like)
- 20-30 Small Potatoes (Use your favorite)
- 1 Whole White onion (Optional)
- 1 Cup Red Wine (Optional)
- 3 Cups Beef broth
- 2-3 Sprigs Rosemary and Thyme
- 2-3 TBSP Olive oil
- Preheat the oven to 275 degrees F.
- Generously salt the roast (can add pepper too but I don't love pepper so I didn't use it)
- Heat olive oil in large pot (I used a 5 quart ceramic pot), cut the onion in half and brown each side. Once browned, set aside on a plate.
- In the same oil, add in your carrots and toss around for 1-2 minutes, or until they start to brown. Place the carrots with the onion.
- Place the meat in the pot and sear it on all sides, about a minute each side until it's nice and brown on all sides. Place it on the plate.
- With the stove still on, add in about 1 cup of red wine (can sub for beef broth) to deglaze the pot (whisk the pot, getting everything off the bottom). Add back in the roast and beef broth. Broth should cover about half the roast. (My dad normally doesn't add any extra liquid and will let the fat from the roast be soaked up - up to you)
- Add in the potatoes to the bottom and carrots on the top with the fresh herbs.
- Put the lid on and roast for 3-4 hours or until the meat is tender enough it starts to fall apart when you cut into it.