One-Pot Classic Pot Roast Recipe

This post was written in partnership with World Market.
One-Pot Classic Pot Roast Recipe
In the month of December we got off our dinner game. My husband traveled for work, and I found myself cooking the easiest possible thing for dinner for our two kids. One of my New Year's Resolutions is to get back on track with our family dinners--at least 2-3 nights a week cook a healthy dinner and in between give the kids healthy snacks.

I adore my cast iron skillets --they work great with my induction stovetop. But this was my first time cooking with a cast iron double dutch oven and I am in love! The lid for the dutch oven acted as a skillet to cook the potatoes and carrots before baking all of it in the oven for a few hours. So easy! And perfect for our family dinner.

In this recipe I kept the ingredients super simple. Salt, pepper, and garlic salt seasoned the meat. The dish cooks in a Cabernet Sauvignon broth for extra flavor. And finally topped with crushed battered onion rings! The recipe was served with a few entertaining essentials: soup crocks, cloth napkins, and a fun rustic wood charger.

 

Scroll down for step by step directions and the full recipe.

simple ingredients for a classic pot roast recipe
I partnered with Cost Plus World Market to create this delicious family friendly one-pot pot roast recipe. Simple, traditional red potatoes with baby carrots were picked for my picky-eater kiddos. Seasoned the beef chuck roast with Sea Salt, Black Pepper, and Garlic Sea Salt. And used a local wine-- Biltmore Cabernet Sauvignon (select stores) to flavor the beef broth. Crushed Beer Battered Onions Rings top this comfort food dish at the end, giving it a nice crisp. The 5 Quart Double-Dutch Oven was perfect for this one-pot recipe, and love that the lid doubles as a skillet.

We are super-casual at our house, so after baking the pot roast, I set the double-dutch oven right on our dining table using the wooden bark charger as a trivet. I served the pot roast in rustic soup crocks with klara floral napkins.

Seven Steps to a Simple, Classic Pot Roast

Step 1:

Add 2 tablespoons olive oil to double dutch oven. Season the meat with salt, pepper, and garlic salt. Sear beef roast on meduim/high heat for about 10 minutes until browned, flipping once and browning ends.

season the beef roast with salt, pepper, and garlic

Step 2:

Add 2 tablespoons of olive oil to dutch oven lid (the lid acts as a skillet), heat to medium-high heat and add carrots and quartered potatoes. Season carrots and potatoes with salt, pepper, and garlic salt. Stir frequently until potatoes and carrots brown, about 10 minutes. 

cook veggies in olive oil for 10 minutes

Step 3:

Add 1 cup Cabernet Sauvignon to beef roast, then 3 cups beef broth.

add 1 cup Cabernet Sauvignon to beef roast

Step 4:

Carefully spoon browned carrots and potatoes to the sides of the beef roast.

how to make a classic pot roast--ready for the oven

Step 5:

Rinse and dry lid, then cover roast and place in oven. Roast for 3 hours at 275 degrees F.

roast in oven for 3hours at 275 degrees F

Step 6:

Cool for 10 minutes, then slice the beef roast (meat will be tender).

ready to serve pot roast

Step 7:

For extra flavor, top the beef roast with 1/2 cup crushed onion ring chips and enjoy!! 

post roast with crushed onion rings
comfort food! how to make a classic pot roast

Classic One-Pot Pot Roast

Serves 4-6

Ingredients

2 1/2 - 3 pound beef chuck roast
Sea Salt, Black Pepper, and Garlic Salt to taste
4 tablespoons olive oil
6-8 small red potatoes, cut into quarters
10-12 baby carrots
1 cup Biltmore Cabernet Sauvignon (select stores)
3 cups beef broth
1/2 cup Beer Battered Onion Rings, crushed

Directions
Preheat oven to 275 degrees F. Season the roast generously with salt, pepper, and garlic salt. Add 2 tablespoons olive oil to dutch oven on medium-high heat. Sear beef roast for about 10 minutes until browned, flipping once and browning ends.

Add remaining 2 tablespoons of olive oil to dutch oven lid (the lid acts as a skillet), heat to medium-high heat and add carrots and potatoes. Season carrots and potatoes with salt, pepper, and garlic salt. Stir frequently until potatoes and carrots brown, about 10 minutes.

Add 1 cup of Cabernet Sauvignon to the beef roast in the dutch oven, then 3 cups beef broth. Add potatoes and carrots to the sides of the beef roast. Rinse and dry lid, then cover dutch oven and place in oven. Roast for 3 hours.

Slice meat and serve warm with carrots, potatoes, and beef broth. 


simple pot roast recipe
a classic one-pot pot roast recipe in 7 easy steps
Thank you World Market for sponsoring this post. All opinions are my own!

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