World’s Best Pot Roast
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Slow cooked in a Cast Iron Dutch Oven with carrots, celery, herbs, wine and garlic, this melt-in-your-mouth dinner in one pot is truly the World’s Best Pot Roast.JUMP TO RECIPE
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As soon as the first leaf falls and the temperature drops below 70 degrees, I’m dreaming of this Pot Roast recipe.
This recipe’s got all things good- wine, beef stock, a great cut of meat, some herbs and garlic. And after a quick sear and some browning of the veggies, this meal essentially cooks itself (ya gotta love that). Just throw everything in the pool, pop your Dutch Oven in the oven, and let the magic happen.
If you don’t already have a cast iron Dutch Oven, get one! It’s such a great tool to have, particularly for slow cooking meat. You can get a great sear on your meat and slowly cook it in the same pan, keeping all that flavor. It goes easily from stovetop to oven, and is also great for soups and stews. Mine is in heavy rotation all Fall and Winter long.
This pot roast has to be one of my most requested recipes. My mom and dad love it and ask for it regularly, and my live-in Guy Fieri boyfriend thinks it’s “out-of-bounds” when I make the leftovers into Pot Roast Grinders with Horseradish and Pepperoncini Mayo.
It’s super versatile and the meat is shredded, so you can eat served over mashed potatoes or Cauliflower Potato Mash, as a Pot Roast Grinder, or even just throw some potatoes in with the other veg and eat it stew-style. The possibilities are are endless as the flavor.
If you love mushrooms, throw those in with the veggies as well. You won’t regret it. I love to add baby bellas because my boyfriend and I are mushroom freaks! One 8 oz package, and you’re good to go. No need to slice, unless you want smaller pieces.
What kind of wine should I use?
I love a red blend, but any red wine will do, just nothing overly sweet. I love a Cabernet Sauvignon if I don’t have a red blend on hand.
Could I sub in a different cut of meat?
Sure could! I would recommend a bottom round roast if you are looking for a slightly less expensive cut than the eye round, or even a chuck roast.
World’s Best Pot Roast
- cast iron dutch oven
- 2 lbs eye round beef roast
- coarse sea salt
- fresh ground back pepper
- 1 tbsp canola oil
- 2 tbsp butter
- 2 medium onions, peeled and quartered
- 6 cloves garlic, peeled
- 5 medium carrots, sliced into 1/2" rounds
- 1 rib celery with leaves, cut into 1/2" pieces
- 3 sprigs fresh thyme
- 1 large sprig (or 2 small) fresh rosemary
- 2 cups red wine (red blend preferred)
- 32 oz beef broth/stock
- 2 tbsp cornstarch
- 2 tbsp water
- Preheat oven to 350 degrees. 2. Pat your pot roast dry, and liberally season with coarse sea salt and fresh ground black pepper (this will ensure a nice crust/even browning). 3. In a 5 quart cast iron Dutch Oven, heat 1 tbsp canola oil and 2 tbsp butter over medium high heat until butter is melted and bubbly. Using tongs, carefully place beef in Dutch oven and sear, undisturbed on all sides (about 2-4 minutes per side-first side will take longer and other sides will be faster as pan heats up). 4. Once all side of roast are seared, remove from pot to a lipped plate or platter and set aside. Add carrots, celery, garlic and onion to the Dutch Oven and toss to coat all vegetables well with the butter/oil. Cook vegetables until slightly browned, about 2-3 minutes. With vegetables still in Dutch Oven, deglaze the pan with the wine and place the beef and accumulated juices back into the Dutch oven. Add the beef stock and herbs, making sure meat is well covered with liquid and herbs are on the top (we will be removing them later). Cover and place in the oven for 2 hours. After 2 hours, remove the herbs from the pot, season liquid with salt and pepper , and turn roast over. Continue to cook for another hour. 5. After 3 hours, remove Dutch oven from the oven, and remove meat with tongs to a cutting board Once cool enough to handle, shred meat between 2 forks. 6. In a small measuring cup or bowl, whisk 2 tbs cornstarch and 2 tbs water to mke a slurry and add it to the Dutch Oven. Cook on the stovetop, uncovered on medium-low heat until thickened, about 5-7 minutes. Add shredded beef back to pot and serve over mashed potatoes.
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Hi, I’m Sharon!
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