I don’t know what it is about fall that says pot roast is a must! It’s just such a hearty, comforting dinner at the end of a long cold day. Plus I love that this meal always reminds me of home. My mom made roast for dinner every single Sunday and it was rare that she would miss a Sunday. She didn’t usually toss the potatoes and carrots in with the roast, instead she’s do roast with mashed potatoes and gravy (which I also absolutely love) but I’ve always loved how this is a one pot meal. It’s much easier to prepare than doing a roast, mashed potatoes, gravy and a veggie separate, plus theres far less to clean up. You just need a knife, a cutting board and one pot. You don’t even need measuring cups and spoons with this one.
The red wine in this recipe is totally optional and definitely not a must. The roast still has plenty of flavor without it from the browning, the garlic and onions and the fresh herbs. Just look for a roast that has some marbling (of fat) so you end with a more tender result. The other thing that will make the roast tender is cooking it at a lower heat. My mom would even cook roast as low as 225 degrees when she had more time. The low and slow method almost always yields perfectly tender results.
I’m all about easy dinners and this one definitely makes the cut. Plus it’s a meal my whole family loves, especially my meat loving husband! A classic pot roast recipe is something we should all know how to make (unless your vegetarian of course), it’s just one of those timeless dinners everyone can agree on. And when you serve up a dinner this delicious you’ll feel like a pro in the kitchen, and no one needs to know what a breeze it was to make.
Yield: About 6 servings
Ingredients
Directions