As the weather gets chilly, nothing brings more comfort than a warm and hearty meal. And what better way to do that than with a classic pot roast recipe? It's a meal that we all grew up with, and nothing can beat the aroma of the slow-cooked beef and vegetables filling up our homes. Plus, it's so easy to make – all you need is a crockpot and some simple ingredients. In this blog post, we'll show you how to make your mom's classic beef pot roast recipe – with a few twists. We'll also share some tips on how to make it the ultimate comfort food for those chilly autumn or winter nights. So, grab a blanket, cozy up on your couch, and get ready to indulge in some home-style cooking.
Enjoy this Classic Pot Roast, and find comfort on any Autumn or Winter night.
Classic pot roasts are one of the most leisurely meals; toss everything into a crockpot, and by the end of the day, it’s done! It’s a perfect meal to prepare the night before and then cook in a slow cooker while you’re away at work.
The first thing you need to do is gather all the ingredients for the roast. You'll need a boneless beef chuck roast, onion, potatoes, carrots, beef broth, tomato paste, flour, garlic powder, dried thyme, salt, and pepper. Now, we like to add some extra vegetables to our roast, like parsnips or squash. However, you can stick to the classic combination of onions, potatoes, and carrots if you prefer.
Next, you need to prepare your roast. Heat some oil in a pan over medium-high heat, then sear the meat on all sides until brown. This will help seal the juices, giving the meat a crispy exterior and keeping it moist and tender. Once done, transfer the roast to your crockpot.
In the same pan, add the onions and cook until softened. Add the garlic, thyme, and tomato paste and cook for another minute. Mix in the flour, then gradually pour in the beef broth and stir until smooth. Season the mixture with salt and pepper to taste, then pour it over the roast in the crockpot. Add the vegetables, cover, and cook on low for eight hours or high for four hours.
Voila! Your classic beef pot roast is ready to serve. The meat is so tender it'll fall apart with the touch of your fork, and the vegetables are soft and flavorful. Plus, the sauce is rich and savory, making it the perfect compliment to the meat and veggies.
Now, if you're wondering how to elevate your pot roast to the next level, we have two words for you – honey glaze. Yes, adding a honey glaze to your roast gives it a sweet and decadent flavor that'll make you lick your plate clean. We recommend using darker Eastern Shore Honey, like Autumn or Buckwheat, for a deeper flavor and sweetness. Dark honey also holds up better to heat, making it perfect for cooking. Brush the honey glaze on the roast ten minutes before it's done, and you'll thank us later.
Adapting this classic dish
This recipe is not perfect until you’ve added your touch to it. That’s why we encourage you to play with your food. Roasting fatty cuts of meat at low temperatures for a long time brings out the complex layers of flavor. Adding root vegetables to the pot further enhances the flavor. Call your inner chef to come out and play and change up this recipe. Here are some ideas:
- Use parsnips, butternut squash, or sweet potatoes to add more variety.
- Try honey glazed butternut squash on the side
- Add a few thick slices of apple or pear for sweetness
- Serve on a bed of brown rice or healthy mashed sweet potatoes for carbs
- For dessert, consider Caramelized Pears or Baked Apples or if you prefer pie, we have a lovely bourbon pumpkin pie that is delicious.
How to make classic pot roast
- Mix the arrowroot powder and two tablespoons of broth in a slow cooker until smooth.
- Add broth, tomato paste, honey, and Worcestershire sauce and stir until well-blended. Add potatoes, carrots, and onions. Season with salt and pepper and toss.
- Season roast with one teaspoon salt and 1/2 teaspoon pepper, and rub with garlic.
- Place on top of vegetables.
- Cover and cook on high until Roast is fork-tender (4-5 hours or 8 hours on low).
- Transfer the Roast to a cutting board and thinly slice against the grain.
- Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired.
- Serve Roast and vegetables drizzled with juices.
Nothing beats a classic beef pot roast recipe for a warm and hearty meal during the chilly autumn or winter nights. It's a dish that's easy to make, and you can customize it according to your taste. Add some extra vegetables or a honey glaze for a twist on the traditional recipe.
We hope you enjoyed our mom's classic beef pot roast recipe, and we're sure you'll love it as much as we do. Happy cooking! If you decide to make this classic pot roast or any variation, we’ve suggested or, better yet, your own take, why not take a photo and share it with us using #beeinspired on Instagram. We love seeing your photos!
Classic Pot Roast
Classic pot roasts are one of the easiest meals to make; simply toss everything into a crockpot, and by the end of the day it's done!
- 2 tbsp. arrowroot powder
- 3/4 c chicken broth
- 2 tbsp. tomato paste
- 1 tbsp. Eastern Shore Honey
- 2 tbsp. Worcestershire sauce
- 1 lb Yukon Gold potatoes small, scrubbed and halved
- 3 lb beef chuck roast trimmed of excess fat
- 2 large carrots cut into one inch pieces
- 1 medium onion cut into wedges
- Kosher Salt and freshly ground pepper
- 4 garlic cloves mashed
In a slow cooker, mix the arrowroot powder and 2 tablespoons broth until smooth.
- Add remaining broth, tomato paste, honey, Worcestershire sauce and stir until well-blended. Add potatoes, carrots and onions. Season with salt and pepper and toss.
- Season roast with 1 teaspoon salt 1/2 teaspoon pepper, and rub with with garlic.
- Place on top of vegetables.
- Cover and cook on high until roast is fork tender (4-5 hours or 8 hours on low).
- Transfer roast to a cutting board, thinly slice against the grain.
- Place vegetables in a serving dish; skim fat from pan juices then pour through a fine mesh sieve, if desired.
- Serve roast and vegetables drizzled with juices.
- per serving
- 16 grams
- 34 grams
- 19 grams
- Saturated Fat
- 8 grams
- 117 milligrams
- 303 milligrams
- 967 milligrams
- 2 grams
- 3 grams
- Vitamin C
- 11.9 milligrams
- 66 milligrams
- 5.8 milligrams