Pot roasts can be intimidating. But they shouldn’t be. This is an easy pot roast recipe (which is still ridiculously flavourful by the way!) that you should try as soon as you can. The result is tender, flavourful meat with the minimal amount of effort. Seriously! Most of the work is opening jars.
In-keeping with the theme of minimizing your (and in this case, my) work. I’m going to keep this post extra short. I hope you enjoy this Easy Pot Roast recipe, I’ve paired it with my Mushroom Pesto Pappardelle in the photos – the two recipes just come together wonderfully!
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Easy Pot Roast
- Prep Time: 20 Minutes
- Cook Time: 4 Hours
- Total Time: 4 hours 20 minutes
- Yield: Umm...a lot.
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This easy pot roast recipe results in tender, flavourful meat with the minimal amount of effort. Seriously! Most of the work is opening jars.
Ingredients
- 1 Beef Pot Roast
- 1 Jar Roasted Red Peppers
- 1 Can Artichoke Hearts, drained
- 1 Whole Onion, sliced
- 450g Beef Stock
- 3–4 cloves of Garlic, chopped
- 2 tbsp Parsely, chopped
- 2 tbsp Balsamic Vinegar
- 2 tbsp Flour
- Salt, for seasoning
- Pepper, for seasoning
- (Optional): Served with Mushroom Pesto Pappardelle
Instructions
- Pre-heat oven to 275 degrees F.
- In a large oven proof pot, throw in pot roast, roasted red peppers, artichokes, garlic, onion, beef stock. Ideally the meat should be fully submerged, but it’s okay if a little peeks out. Place the lid on the pot, and stick the pot in the oven for 4 hours.
- Remove the pot and check if the meat will fall apart easily when pulled with a fork. If not, put it back into the oven! (Your exact time will depend on your pot, your meat, and your oven. Cooking for this post I left the meat in the oven for just over 5 hours.)
- Remove vegetables and meat from the broth and place in separate containers, refrigerate overnight. Refrigerate the broth overnight too.
- The next day, skim the solidified fat off the top of the broth (throw this away, it’s gross). Mix flour with ½ cup of the broth. Set aside.
- And then bring the remaining broth to a boil over the stove, stir in the balsamic vinegar. Allow it to reduce by half. Gradually mix in the flour-broth mixture to thicken the broth to the consistency you like your gravy to be. (If it ever gets too thick or the flavour becomes too strong, add some water.)
- Serve it up!
- Category: Lunch & Dinner
- Cuisine: French
Keywords: Easy Pot Roast, Easy Pot Roast Recipe, Pot Roast recipe, pot roast,
“Just to say “thank you” We all enjoyed your delicious food and the evening was everything we hoped it would be. Thank you so much.“
Hi Nabila, I’m so glad to hear it! Thank you for passing by and commenting!
This looks delicious and I’m sure is perfect with your mushroom pasta. GG
Thanks GG! I love how well it combines with the pasta!!
Pot roast is a perfect comfort food. I love the fact that it is easy to make and look so delicious with the pasta. Yum. 🙂
I agree! Pot roast is one of my all-time favourites 🙂
This kind of food makes me to cook in my comfort zone ..Looks delicious.
Thanks! This is actually one of my favourite things to cook…it’s just so little effort, and so much return!
Hey there Riz, do you know I’ve never cooked a pot roast, I know right…. where have I been, living under a rock or something? Being a bit of a fan of meat that falls easily off the bone, then I’m thinking this recipe might just be the one to give it a go. Love the idea of it being so easy to do too. Thanks for sharing.
Hey there Anna!
You HAVE to cook pot roast! It’s just such a great and useful item to cook! Hope you enjoy it 🙂