Homestyle Pot Roast Recipe
This Dutch Oven Pot Roast is the ultimate one pot meal and your whole family is going to LOVE it. With a simple 4-ingredient pot roast seasoning and an Ah-Mazing Porcini Sauce made with dried porcini mushrooms for deep umami flavors and depth, this Yankee Pot Roast is heads and tails over the rest. So, if you want to know how to cook pot roast in the oven, stick around. FYI – You can also use your slow cooker or Instant Pot (directions included).
Before we get into the recipe for this Dutch oven pot roast, let’s talk about the best cut for pot roast.
Best Meat For Pot Roast
There is no “Best” for pot roast, except to say that the tougher, chewier cuts that you’d NEVER think to throw on a grill for a 10-minute meal, generally work VERY well for pot roast. That’s because slow braising tougher cuts of meat will break down the natural collagen of the roast, tenderizing it and adding body to what will become a silky sauce later.
3 Of The Best Cuts For Pot Roast
- Chuck Roast – You’ll find this with and without bones. I usually prefer with bones, because they add another layer of flavor to this one pot meal, but realistically a boneless chuck roast is fine too.
- Round – You’ve probably seen bottom round roasts or rump roasts in the supermarket. These portions come from the rear of the animal and work well in a long braise like this.
- Brisket – The brisket comes from the underside of the animal (breast region) and the flat cut makes it ideal for this Yankee pot roast. Note: Because the brisket has such long strands, when you’re serving you may want to cut it against the grain.
- 2 1/2 pound boneless chuck roast
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper fresh ground
- 16 ounces button mushrooms thick sliced
- 1 medium onion peeled and sliced root to tip into eighths
- 4 carrots peeled and cut into 1" pieces
- 2 stalks celery cut into 1" pieces
- 4 small red skinned potatoes cut into quarters
- 1 1/4 cups beef broth
- 2/3 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon dried mushroom powder optional, see note
- 3-4 sprigs of thyme and 3-4 sprigs fresh rosemary tied into a bundle with kitchen twine
- 2 bay leaves
- Preheat the oven to 325 degrees.
- In a large dutch oven, heat the oil over medium high heat.
- Use a paper towel to dry all the moisture off the chuck roast. Sprinkle with salt and pepper.
- Sear the meat in the dutch oven for 3-4 minutes on each side, until it forms a nice crust. Transfer the meat to a platter and add the mushrooms with a sprinkle of salt.
- Stir and place the lid on the pan until the mushrooms start to give up their liquid. Cook for 5-8 minutes, stirring occasionally. When most of the liquid has evaporated from the mushrooms, add the onions, celery and carrots and cook for an additional 2-3 minutes until crisp tender.
- Add the chuck roast and any accumulated drippings back to the dutch oven. Add potatoes, thyme bundle and bay leaves and tuck them into the pot
- Stir together the broth, red wine, tomato paste and mushroom powder if using. Pour over the vegetables. Cover and heat to boiling. Transfer the covered pot to the oven and braise for 2 1/2-3 hours until meat is tender.
- Remove from the oven and cool to room temperature. Cover and refrigerate for several hours or overnight.
- After the pot roast has chilled, the fat will solidify at the top of the pot making it easy to remove. Use a spoon to lift off the orange fat cap and discard.
- Reheat the dutch oven pot roast with the lid on, over medium heat on the stove top until the roast is hot and the porcini sauce is simmering. Transfer the dutch oven pot roast to a serving platter. Stir the porcini sauce and vegetables to combine and pour over the Yankee Pot Roast. Serve.
- Sometimes the dried mushrooms in my pantry go past the point of reconstituting in water and look more like a fossil from the cretaceous period than the aforementioned dried mushroom. I don't waste them, though. I make mushroom powder. To make mushroom powder, put dried mushrooms (like porcini) into a spice grinder and pulse until a fine powder forms. Store in an airtight container. Whenever I want to add more umami flavor to a braised dish, I add a tablespoon or two of mushroom powder. Delish!