My Hasselback potatoes with (or without) gremolata or Scalloped Potatoes are the perfect side to soak up the velvety, vegetabley sauce. Sundays are sacred. My ritual revolves around a lazy start, a long walk, and a big family meal. But I don’t want to be tethered to the kitchen all day. This pot roast recipe will help you to maximise your time to do nothing. Usually served on a Sunday, a roast dinner brings everyone together. But it can be an intimidating feat! There is so much room for error-drying out the meat being a prime fear. Pot roast will save you from that pitfall. Sitting and stewing in a rich hot bath of tomato, carrot and onion for hours until rested and tender, this beef joint will be the juiciest you’ve ever served. It will fall apart under the knife and melt in the mouth to the satisfied sighs of the family. A truly heavenly meal.
What is the best cut of beef for a pot roast?
Although it sounds counter-intuitive, the tougher the meat, the more tender the result. Which is great news because the tougher cuts are usually the cheaper ones! The three most common for a perfect pot roast are:
Ingredients and flavour
As pot roast is really the method, rather than a recipe, almost anything goes! The essentials are, besides the meat; vegetables, herbs and a sauce-maker. I want the meat to take centre stage, so I keep my ingredients’ list short and simple with carrots, onions, garlic, tomato. I like a little smoky spice so I add Spanish paprika and ground coriander too. Other common vegetables are celery, mushrooms, parsnips and potatoes. Personally, I don’t like chunky veg in mine- they absorb too much flavour and detract from the meaty star. Herbs are sometimes bay or thyme, but you can use whatever is to your taste and whatever is in your stores. Some recipes call for mustard and wine. For me, these push into fine French territory, and my pot roast is all about slow, laidback Sunday vibes.
How to make the sauce/gravy
Depending on your cooking method, the sauce will vary in thickness and flavour. I find that a slow-cooker pot roast can result in a thinner, more diluted gravy. But all is not lost! Once you’ve removed your cooked beef joint from the crock pot, you can thicken the remaining sauce with a mix of either melted butter and flour, or cornstarch and water. It’s a tad more work, but worth it for a lava-like gravy.
Serving suggestions
A hearty pot roast benefits from a fresh side dish. A simple salad will work, but I love the taste of roasted vegetables. Roasted Tenderstem broccoli or roasted asparagus will both be just right. You’ll also want something to soak up the delicious gravy. I would reach for herb and garlic mashed potatoes and a lovely crusty sourdough bread.
Storage and leftovers
Leftover roast meats are sandwich’s best friend. Wrap any remaining slices in clingfilm and they’ll keep in the fridge for 2-3 days. Or until you can no longer resist that meat-stuffed, beefy sauce-soaked sandwich. So good!
More Slow Cooked Beef Recipes
Irish Beef Stew Braised Beef Short Ribs Beef Bourguignon Beef in Truffled Cream Sauce
