A pot roast should be juicy, tender, and falling apart in your mouth, and this pot roast recipe is all those things! It is the best pot roast I’ve ever had!
Sunday dinner to me is always one of two things- slow cooker roast or roasted chicken. Now, Mom always had more options than just that, but those are the two I remember the most. Mashed potatoes that Dad accidentally added sweetened condensed milk instead of evaporated milk to, that time I loved the fluffy raspberry jell-o so much I licked the bowl clean and most of all, my mom in the kitchen with her apron and Sunday dress on prepping dinner before church. That was my childhood, and it was a pretty good one.
We have several pot roast recipes on the blog, like our slow cooker Mississippi pot roast and our oven braised beef roast, and they are all fantastic and all have their place, but this classic pot roast recipe is my new favorite.
Ingredients Needed for Pot Roast
For this recipe, you’ll need a few ingredients for browning the roast, several ingredients for the sauce, and then a couple of items for making the gravy. Your pot roast is never going to be the same! I like to see a quick list of the ingredients so I can see how many things I need to buy before I get into all the details, so here is your list:
Roast
- Boneless Chuck Roast
- Flour
- Salt
- Pepper
- Olive Oil
Sauce
- Yellow Onions
- Carrots
- Celery
- Garlic
- Salt
- Pepper
- Beef Stock
- Balsamic Vinegar
- Apple Cider
- Worcestershire Sauce
- Water
- Liquid Smoke
- Better than Bouillon (chicken flavor)
- Canned Peeled Tomatoes
- Fresh Thyme
- Fresh Rosemary
Gravy
The measurements for each ingredient can be found in the recipe card at the end of this post.
How to Make the Best Pot Roast
I hear people get intimidated by making pot roast. No need, my friends! No need at all! I’m going to break this up into 3 sections and walk you through each step. You will have flawless and flavorful pot roast every single time!
Roast
- Pat the roast dry using a paper towel and sprinkle liberally with salt and pepper. Place on a large plate and let it sit in the fridge uncovered for up to 24 hours.
- Remove from the fridge 30 minutes before cooking to let it come to room temperature. This wil