Martha Stewart Pot Roast Recipe​

This delicious Martha Stewart pot roast is the perfect comfort food for any occasion. Tender beef, roasted with savory vegetables and rich broth, creates a hearty, flavorful meal. It’s simple to make and packed with flavor, using common ingredients that everyone loves. A true crowd-pleaser for family dinners!

Recipe Ingredients:

• 2 tablespoons vegetable oil
• 1 5-pound beef chuck roast
• Salt and pepper
• 2 cups beef stock or reduced sodium canned beef broth
• ½ cup red wine (optional)
• 3 onions, cut into large wedges
• 4 cloves garlic, chopped
• 2 dried bay leaves
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• 2 pounds carrots, cut into 1 ½-inch chunks
• 2 pounds potatoes, cut into 1 ½-inch chunks

How To Make Pot Roast Recipe​?

1. Preheat the Oven: Preheat the oven to 350°F (175°C).
2. Brown the Meat: In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and ½ teaspoon pepper. Place in the pan and brown on all sides, about 10 minutes.
3. Simmer the Ingredients: Turn meat fat side up. Add stock, wine (if using), onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover, and place in the oven. Roast for 3 hours.
4. Add Vegetables: After 3 hours, add carrots and potatoes. Continue roasting for about 1 hour, or until vegetables are tender.
5. Serve: Transfer the roast, carrots, and potatoes to a platter. Skim the fat off the surface of the cooking liquid. Cut the roast into thick slices and serve with vegetables. Pass the pan juices separately.

Recipe Tips

• Brown the Meat Well: Make sure to brown the roast on all sides before adding the liquid. This step adds extra flavor to the dish.
• Use Fresh Herbs: Fresh thyme and bay leaves give the roast a richer taste. If you don’t have fresh, dried herbs will work too, but fresh makes a big difference.
• Don’t Skip the Skimming: After roasting, skim off the fat from the cooking liquid to make the sauce lighter and more flavorful.
• Cut Vegetables Evenly: To ensure the carrots and potatoes cook evenly, cut them into uniform 1 ½-inch chunks.
• Let the Meat Rest: Once the roast is done, let it rest for 10 minutes before slicing. This helps the juices stay inside, making the meat more tender and juicy.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover pot roast cool to room temperature before storing it in an airtight container. It can be kept in the fridge for up to 3 days.
• Freeze: If you want to freeze the pot roast, let it cool first, then place it in a freezer-safe container. It will stay good for up to 3 months. To thaw, place it in the fridge overnight before reheating.
• Reheat: Preheat your oven to 350°F (175°C). Place the pot roast and vegetables in an oven-safe dish, cover with foil, and heat for 20-25 minutes, or until warmed through.

Nutrition Facts

Serving Size: 1 serving (based on 8 servings per recipe)

• Calories: 240
• Total Fat: 10 g
• Saturated Fat: 3.5 g
• Cholesterol: 70 mg
• Sodium: 300 mg
• Potassium: 600 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 3 g
• Sugars: 5 g
• Protein: 25 g

Check out More Recipes:

• Martha Stewart Bolognese Sauce​
• Martha Stewart Beef Chili Recipe
• Martha Stewart Vegetarian Chili​
• Martha Stewart Rib Roast​
• Martha Stewart​ Asparagus Quiche