Martha Stewart Pot Roast Recipe

This Martha Stewart Pot Roast Recipe is a tender and flavorful classic, which includes beef chuck roast and hearty vegetables. It’s the ultimate comfort food recipe, ready in about 4 hours and 30 minutes.

Martha Stewart Pot Roast Recipe Ingredients

• 2 tablespoons vegetable oil
• 1 5-pound beef chuck roast
• Coarse salt and freshly ground black pepper
• 2 cups beef stock or reduced-sodium beef broth
• 1/2 cup red wine (optional)
• 3 medium 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 1/2-inch chunks
• 2 pounds small yellow potatoes, cut into 1 1/2-inch chunks

How To Make Martha Stewart Pot Roast Recipe

1. Preheat oven and brown the meat: Preheat oven to 350°F. Heat oil in a large Dutch oven over medium-high heat. Season roast with 1 teaspoon salt and 1/2 teaspoon pepper. Brown on all sides, about 10 minutes total.
2. Add liquids and aromatics: Turn the roast fat side up. Add beef stock, wine (if using), onions, garlic, bay leaves, thyme, and tomato paste. Stir to combine and bring to a simmer.
3. Cover and cook in oven: Cover the Dutch oven and transfer to the oven. Roast for 3 hours.
4. Add vegetables: Add carrots, then potatoes. Continue roasting for about 1 hour more, until vegetables are tender.
5. Serve: Transfer roast and vegetables to a platter. Skim fat from the cooking liquid. Slice roast and serve with vegetables and pan juices on the side.

Recipe Tips

• What cut of meat is best for pot roast?
  Chuck roast is ideal because it becomes tender and flavorful with long, slow cooking.
• Can I use different vegetables?
  Yes, try parsnips, turnips, or celery root for variety.
• Is wine necessary?
  No, it’s optional. Replace with more beef broth if you prefer.
• How to make the sauce thicker:
  Simmer the strained juices on the stove or whisk in a cornstarch slurry.
• Can I make this ahead of time?
  Yes, it’s even better the next day. Reheat gently in the oven.

What To Serve With Pot Roast

This hearty main pairs well with simple, comforting sides:

• Crusty bread or dinner rolls
• Roasted green beans or Brussels sprouts
• Apple salad or coleslaw
• Horseradish sauce
• Red wine or dark beer

How To Store Pot Roast

Refrigerate: Store meat and vegetables in an airtight container with pan juices for up to 4 days.

Freeze: Freeze portions with some juice for up to 3 months. Thaw overnight in the fridge.

Pot Roast Nutrition Facts

• Calories: 520
• Protein: 38g
• Fat: 32g
• Carbohydrates: 20g
• Fiber: 3g
• Sodium: 480mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this in a slow cooker?
Yes, brown the meat first, then cook on low for 8–9 hours.

Why is my pot roast tough?
It likely needs more time—keep cooking until it’s fork-tender.

Can I skip the tomato paste?
It’s optional but adds depth. You can omit or replace with a spoonful of ketchup.

What can I use instead of a Dutch oven?
A heavy oven-safe pot with a tight-fitting lid works just as well.

Try More Recipes:

• Martha Stewart Corn Casserole Recipe
• Martha Stewart Lasagna Recipe
• Martha Stewart Meatloaf Recipe