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Joanna Gaines Pot Roast Recipe

Joanna Gaines Pot Roast Recipe

Sara Collins
The Joanna Gaines Pot Roast Recipe is a warm and comforting meal. It is perfect for family dinners and cozy weekends. This dish has tender beef, soft vegetables and a rich savory sauce.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 420 kcal

Ingredients
  

  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 3 carrots cut into chunks
  • 3 potatoes peeled and cut into chunks
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon tomato paste

Instructions
 

Preheat the Oven

  • Preheat your oven to 325°F (165°C). This low temperature helps the meat cook slowly and become very tender.

Season the Beef

  • Pat the beef roast dry with paper towels. Sprinkle salt and black pepper on all sides. This simple seasoning helps bring out the natural flavor of the meat.

Heat the Pot

  • Place a large Dutch oven on the stove over medium heat. Add olive oil and let it warm for one minute.

Sear the Roast

  • Place the beef roast in the hot pot. Cook each side for about three minutes until brown. This step locks in flavor and gives the roast a rich color.

Remove the Beef

  • Take the roast out of the pot and place it on a plate. Keep the flavorful oil and brown bits in the pot.

Cook the Onion

  • Add chopped onion to the pot. Cook for about three minutes while stirring. The onion should become soft and slightly golden.

Add Garlic

  • Add minced garlic to the pot and cook for one minute. Stir gently so the garlic does not burn.

Add the Sauce Ingredients

  • Stir in tomato paste, Worcestershire sauce and beef broth. Scrape the bottom of the pot with a spoon. This adds extra flavor to the sauce.

Return the Roast

  • Place the beef roast back into the pot. The broth should partially cover the meat.

Add Vegetables

  • Add carrots and potatoes around the roast. Sprinkle dried thyme and rosemary over everything.

Slow Cook in the Oven

  • Cover the Dutch oven with a lid. Place it in the oven and cook for about three hours. The beef will become very tender during this time.

Check the Meat

  • After cooking, test the roast with a fork. The meat should pull apart easily. If needed, cook for another 20 minutes.

Serve the Pot Roast

  • Remove the pot from the oven. Slice or shred the beef. Serve it with vegetables and spoon the rich gravy on top.

Notes

  • Choose chuck roast for the best tender texture.
  • Always sear the meat before slow cooking.
  • Cook the roast slowly for the most flavor.
  • Cut vegetables into large chunks so they do not overcook.
  • Let the roast rest for five minutes before serving.
Keyword Joanna Gaines Pot Roast Recipe