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The All Day Pot Roast

This All Day Pot Roast recipe is another audience request. You can check out the video of me preparing it on Instagram if you’d like. It’s no more involved than my Garlic-Rubbed Pot Roast recipe, but it does take quite a bit of time and it’s totally worth it. I promise there’s a reason behind every step of the method, so don’t go fiddling with them – or the temperatures – because I wrote it how it’s written for a reason!

All Day Pot Roast

What You’ll Need to Make This

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this All Day Pot Roast recipe:

  • Chuck roast: My preferred pot roast cut. Bottom round roast would work, too. You’ll want a cut with a nice amount of fat, but make sure to trim the excess of it’ll make the liquid oily.
  • Baby potatoes: I used a mix of yellow and red, but either will work. Russets are fine too, just cut them into bite-sized pieces.
  • Carrots, celery, Vidalia onions, garlic cloves: Our aromatics. A mirepoix, with some garlic, pretty much.
  • Rosemary, parsley, oregano, bay leaves: Herbs! The bay leaves are dried, but everything else is fresh. You can opt for smaller amounts of dried versions if you need to.
  • Tomato sauce, Worcestershire sauce, red wine vinegar: For flavoring the All Day Pot Roast! The vinegar is mostly to deglaze the pan, but don’t skip it even if nothing’s stuck to it. Apple cider vinegar will work in a pinch.
  • Water: If you have beef broth you can use that, but omit the beef bouillon powder since obviously, you won’t need it. I like using water because I’m a control freak!
  • Dehydrated minced onion, beef bouillon powder: A very simplified version of my Homemade Onion Soup Mix. Use a packet of Lipton’s or whatever you’ve got, if you want.
  • Kosher salt, black pepper: Did you see all the ingredients above? All those different flavors? Salt and pepper is cool.
  • Vegetable oil: Just to sear the roast.
All Day Pot Roast

How to Make All-Day Pot Roast

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this All Day Pot Roast recipe:

  • Prepare your meat. First off, this All Day Pot Roast recipe is going to be in the oven for hours and hours so make sure you’re doing this in the morning. Preheat your oven to 375°F. Grab a 6 qt roasting pan or dutch oven and place it over medium-high heat. Add the vegetable oil to the pan and let it heat up while you season the chuck roast liberally all over with the salt and pepper. Make sure to get all sides of the roast. Once the oil is rippling and the surface of the pan is smoking a bit add the chuck roast. Press it down into the surface of the pan – we want to get a really good sear. Leave it alone and let it cook undisturbed for a couple of minutes, then flip it and sear the opposite side. Once that side is seared grab some tongs and sear all the edges. Remove the roast from the pan and set it aside. 
  • Deglaze the pan. Add the red wine vinegar and stir it around, scraping the surface of the pan, to deglaze any bits that might be stuck to the pan. Now, add the fresh herbs, garlic, onion, celery, and carrots. Stir them around, then spread them out into a single layer, then add the chuck roast to the pan. Reduce the heat to medium. In a medium-sized mixing bowl or measuring cup whisk together the water, Worcestershire sauce, beef bouillon powder, and dehydrated minced onions.  Pour this mixture into the pan along with the tomato sauce, directly over the roast. It should come about halfway up the sides of the All Day Pot Roast. 
  • Start braising. Place the pan in your 375°F oven for 3 hours, pulling it out to spoon the liquid over the top of the roast once every hour. After three hours reduce the heat to 325°F. Let the roast cook for another hour, then pull it from the oven and add the potatoes to the pan. Stir them in as best you can: you want them covered in the liquid. Next, cover the pan with a tight-fitting lid or aluminum foil. Place it back into the oven and continue cooking for 3 more hours, or until the All Day Pot Roast and potatoes are tender. You should be able to easily push the roast apart with a fork or spoon. If you reach the three-hour mark and you can’t, let it keep cooking uncovered until you’re able to. 
  • Enjoy! Once the meat is cooked through, remove the pan from the oven. Remove the aromatics and herbs: they’ve given all they’ve had to give during the braising and you only want the potato and the roast. I mean unless you want to eat them. They’ll be really mushy but if you want, go ahead. Dassit! 
All Day Pot Roast

What To Serve With All Day Pot Roast

If you’re looking for options to enjoy along with this All-Day Pot Roast check out these options…

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All Day Pot Roast

The All Day Pot Roast


  • Author: María
  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 5 lb chuck roast, trimmed of excess fat
  • 3 lbs baby potatoes, halved
  • 4 large carrots, peeled and cut into thirds
  • 4 large celery stalks, cut into thirds
  • 2 large Vidalia onions, cut into chunks
  • 12 garlic cloves, peeled
  • 3 sprigs of fresh rosemary
  • 3 stalks of fresh parsley 
  • 3 stalks of fresh oregano
  • 2 bay leaves
  • 1 (8oz) can of tomato sauce
  • 4 C water
  • 1/4 C dehydrated minced onion
  • 2 1/2 tbsp beef bouillon powder
  • 1 1/2 tbsp Kosher salt, to taste
  • 1 tbsp vegetable  oil
  • 2 tsp Worcestershire sauce
  • 1/2 tsp red wine vinegar
  • 1/2 tsp freshly cracked Black pepper, to taste

Instructions

  1. Preheat your oven to 375°F. Grab a 6 qt roasting pan or dutch oven and place it over medium-high heat. Add the vegetable oil to the pan and let it heat up while you season the chuck roast liberally all over with the salt and pepper. Make sure to get all sides of the roast.
  2. Once the oil is rippling and the surface of the pan is smoking a bit add the chuck roast. Press it down into the surface of the pan – we want to get a really good sear. Leave it alone and let it cook undisturbed for a couple of minutes, then flip it and sear the opposite side. Once that side is seared grab some tongs and sear all the edges. Remove the roast from the pan and set it aside. 
  3. Add the red wine vinegar and stir it around, scraping the surface of the pan, to deglaze any bits that might be stuck to the pan. Now, add the fresh herbs, garlic, onion, celery, and carrots. Stir them around, then spread them out into a single layer, then add the chuck roast to the pan. Reduce the heat to medium. 
  4. In a medium-sized mixing bowl or measuring cup whisk together the water, tomato sauce, Worcestershire sauce, beef bouillon powder, and dehydrated minced onions.  Pour this mixture into the pan, directly over the roast. It should come about halfway up the sides of the roast. 
  5. Place the pan in your 375°F oven for 3 hours, pulling it out to spoon the liquid over the top of the roast once every hour. After three hours reduce the heat to 325°F. Let the roast cook for another hour, then pull it from the oven and add the potatoes to the pan. Stir them in as best you can: you want them covered in the liquid. Next, cover the pan with a tight-fitting lid or aluminum foil. Place it back into the oven and continue cooking for 3 more hours, or until the roast and potatoes are tender. You should be able to easily push the roast apart with a fork or spoon. If you reach the three-hour mark and you can’t, let it keep cooking uncovered until you’re able to. 
  6. Once the meat is cooked through, remove the pan from the oven. Remove the aromatics and herbs: they’ve given all they’ve had to give during the braising and you only want the potato and the roast. I mean unless you want to eat them. They’ll be really mushy but if you want, go ahead. Dassit! 
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
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