Easy Pot Roast Recipe

A close-up of a cooked pot roast in a black cast iron pan with carrots and herbs, as a hand pours sauce over the meat using a ladle.

Easy Pot Roast Recipe

This Pot Roast Recipe is such an easy recipe for the ultimate comfort meal. Make up this dish for a dinner party or holiday, or even just for your family (it's great leftover!).

Course Mail Dish or Side

Cuisine Greek-Inspired

Keyword roast, beef

Prep Time 15

Cook Time 3 15

Total Time 3 15

Servings -6

Calories 532kcal

Author Maria Koutsogiannis

Ingredients

2.5-3 lbs beef chuck roast
Kosher salt and ground pepper
2-3 sprigs of fresh rosemary
3 large garlic cloves quartered
2 tbsp extra virgin olive oil
1 small yellow or white onion diced
2 shallots diced
½ cup diced red onion
3 garlic cloves minced
1/2 tsp kosher salt
¼ tsp ground all-spice
2 bay leaves
1 cinnamon stick
½ cup white wine
1 tbsp tomato paste
1 cup crushed tomatoes
4 1/2-7 1/2 cups beef broth
4 medium yellow-fleshed potatoes, cut into 1/8ths
For serving: tzatziki

Instructions

Oven Method

Preheat the oven to 300F.
Pat the beef chuck roast dry with a paper towel. Season generously with salt and pepper on all sides.
To an oven-safe dutch oven or 4 qt braiser, add 2 tbsp extra-virgin olive oil over medium-high heat. When the oil is hot, sear the beef until golden brown on all sides, about 3-4 minutes per side. Remove the beef to a plate and set aside.
Turn the heat to medium and add the diced yellow or white onion, diced shallots and diced red onion. Cook for 4-5 minutes, stirring occasionally, until softened.
Add the minced garlic, salt, all-spice, cinnamon stick and bay leaves and cook for one minute, until fragrant.
Deglaze the pan with the white wine and cook until it’s almost all evaporated.
Add the tomato paste and stir to combine, cook for one minute.
Add the crushed tomatoes and 4 1/2 cups beef broth and then bring to a simmer over medium-high heat.
While you wait for the liquid in the pot to simmer, pierce the beef roast about 8-12 times on the top side with a sharp knife and then insert a quarter garlic clove and small piece of a rosemary sprig into each cut.
When the liquid in the pot is simmering, turn off the heat and add the garlic & rosemary stuffed beef back to the pot. Cover with a piece of parchment paper and then with a lid and roast in the oven for 2 hours, basting with the sauce every hour.
At the 2 hour mark, add the potatoes into the broth surrounding the beef - make sure they're submerged. If needed add 1-2 cups more beef broth, up to 3 cups more if you notice the liquid levels are too low.
Cover and roast for 1 - 1.5 more hours, until the beef is very tender and easily falls apart when pulled with a fork.
Serve the pulled beef with tzatziki and potatoes.

Grill Method

Preheat the grill to 450-500F.
Pat the beef chuck roast dry with a paper towel. Season generously with salt and pepper.
When the grill is preheated, sear the beef until golden brown on all sides, about 3-4 minutes per side. Remove the beef to a plate and set aside.
Turn the heat down on the grill to 300F.
Inside on the stove top, heat a grill-safe dutch oven or or 4 qt braiser to medium heat and add 2 tbsp extra-virgin olive oil. When the oil is hot, add the diced yellow or white onion, diced shallots and diced red onion. Cook for 4-5 minutes, stirring occasionally, until softened.
Add the minced garlic, salt, all-spice, cinnamon stick and bay leaves and cook for one minute, until fragrant.
Deglaze the pan with the white wine and cook until it’s almost all evaporated.
Add the tomato paste and stir to combine, cook for one minute.
Add the crushed tomatoes and 4 1/2 cups beef broth and then bring to a simmer over medium-high heat.
While you wait for the liquid in the pot to simmer, pierce the beef roast about 8-12 times on the top side with a sharp knife and then insert a quarter garlic clove and small piece of a rosemary sprig into each cut.
When the liquid in the pot is simmering, turn off the heat and add the garlic & rosemary stuffed beef back to the pot. Cover the beef with a piece of parchment paper and then with a lid and roast on the 300F heated grill for 2 hours, basting with the sauce every hour. If needed, add more beef broth to ensure there's always about 1 inch of liquid in the pot at all times.
At the 2 hour mark, add the potatoes into the broth surrounding the beef - make sure they're submerged. If needed add 1-2 cups more beef broth, up to 3 cups more if you notice the liquid levels are too low.
Cover and roast on the grill for 1 - 1.5 more hours, until the beef is very tender and easily falls apart when pulled with a fork.
Serve the pulled beef with tzatziki and potatoes.

Notes

There are so many way to enjoy this pot roast!
- In the Summer we love to make it on the grill and serve with Greek Tzatziki Sauce and Greek Cabbage Salad.
- In the cooler months, you can make this in the oven and serve with Greek Roasted Beet Salad (Pantzarosalata) and Greek Tzatziki Sauce

Nutrition