Sandra This melt-in-your-mouth Joanna Gaines Pot Roast Recipe transforms a humble chuck roast into a tender, fall-apart masterpiece through a slow, patient braise in savory beef broth. Surrounded by hearty chunks of carrots, onions, and potatoes that soak up the rich pan juices, it is the quintessential one-pot Sunday dinner that fills the home with an inviting, savory aroma.
Joanna Gaines Pot Roast Ingredients
The Meat:
- 3 to 4 pound Beef Chuck Roast: This cut has the necessary marbling and connective tissue to break down into succulent, shreddable meat during the long cook time.
- Salt and Freshly Cracked Black Pepper: Generous amounts are needed to crust the beef before searing.
- 2 tablespoons Olive Oil: For searing the meat and caramelizing the vegetables.
The Vegetables:
- 1 large Yellow Onion: Cut into large wedges.
- 4 to 6 Carrots: Peeled and cut into 2-inch chunks. Keeping them large prevents them from turning to mush.
- 1 pound Baby Potatoes: Left whole (or halved if large). Their waxy skin holds up well in the braise.
The Braising Liquid & Aromatics:
- 3 to 4 cups Beef Broth: Good quality broth is essential for a rich gravy.
- Fresh Herbs: 2 sprigs of rosemary and 3 sprigs of thyme for woody, aromatic depth.
- 2 cloves Garlic: Smashed.
How To Make Joanna Gaines Pot Roast
- Prep and Season: Preheat your oven to 350°F (175°C). Pat the roast completely dry with paper towels (moisture prevents browning). Season the entire roast generously with salt and pepper, massaging it into the meat.
- The Hard Sear: Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the roast in the pot. Sear without moving it for 4-5 minutes per side until a deep, dark brown crust forms. Crucial Step: This Maillard reaction is the foundation of the pot roast’s flavor. Remove the roast to a plate.
- Deglaze and Braise: Pour the beef broth into the hot pot, scraping up the browned bits (fond) from the bottom with a wooden spoon. Return the roast to the pot. Add the onion wedges, garlic, rosemary, and thyme sprigs into the liquid surrounding the beef. The liquid should come about halfway up the side of the meat.
- Slow Roast: Cover the Dutch oven with a heavy lid. Place it in the oven and roast for 3 hours.
- Add Vegetables: After 3 hours, remove the pot from the oven. Arrange the carrots and potatoes around the beef, pushing them into the liquid so they cook evenly. (Adding them later ensures they don’t disintegrate).
- Finish: Cover and return to the oven for another 45 minutes to 1 hour. The roast is done when the meat pulls apart effortlessly with a fork and the vegetables are tender.
- Serve: Discard the herb stems. Serve chunks of the beef alongside the vegetables, ladling the pan juices over everything.
Recipe Tips
- Don’t Rush the Sear: The difference between a grey, boiled-tasting roast and a rich, savory one is the sear. Take the time to brown every side, including the edges.
- Liquid Level: You are braising, not boiling. The liquid should not cover the meat entirely; it should come about halfway up. This allows the top to roast while the bottom stews.
- Checking Tenderness: If the meat is tough after the allotted time, it simply isn’t done. Collagen takes time to break down. Put it back in the oven for another 30 minutes.
- Resting: Let the meat rest in the juices for 10-15 minutes before serving. This allows the muscle fibers to relax and reabsorb the broth.
What To Serve With Pot Roast
- Crusty Bread: Essential for mopping up the “pot likker” gravy.
- Green Beans: A bright green vegetable adds a fresh contrast to the heavy root veggies.
- Red Wine: A bold Cabernet Sauvignon or Merlot pairs perfectly with the beef.
- Horseradish Sauce: A creamy, spicy condiment creates a nice zing.
How To Store Pot Roast
- Refrigerate: Store the beef and vegetables in the cooking liquid in an airtight container for up to 4 days. The fat will rise to the top and solidify, which can be easily skimmed off before reheating.
- Reheat: Reheat gently on the stovetop or in a low oven. Microwaving can dry out the meat.
- Freeze: Shred the beef and freeze it in the broth for up to 3 months. Potatoes do not freeze well (they become grainy), so eat those first!
Pot Roast Nutrition Facts
- Calories: 650 kcal
- Fat: 35g
- Carbohydrates: 25g
- Protein: 55g
- Iron: 30% DV
Nutrition information is estimated per serving.
FAQs
Yes. Sear the meat in a skillet first (don’t skip this!), then transfer everything to the slow cooker. Cook on Low for 8 hours or High for 4-5 hours. Add veggies halfway through if possible, or cut them very large.
Dry pot roast is usually a result of using a lean cut (like round roast) instead of chuck, or undercooking it. It needs to cook long enough for the fat and connective tissue to melt, which lubricates the meat.
The broth will be thin and flavorful (au jus style). If you want a thick gravy, remove the meat and veggies, whisk a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) into the boiling liquid, and cook until thickened.
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Joanna Gaines Pot Roast Recipe
Description
A classic Sunday supper featuring a slow-braised chuck roast and root vegetables in a savory herb broth.
Ingredients
Instructions
- Season roast generously.
- Sear in Dutch oven until dark brown (5 mins/side).
- Add broth and aromatics; scrape bottom.
- Braise covered at 350°F for 3 hours.
- Add carrots and potatoes.
- Roast 45-60 mins more until fork-tender.
- Serve with pan juices.
Notes
- Chuck roast is the best cut for tenderness.
- Add veggies in the last hour to prevent mushiness.
- Searing adds essential depth of flavor.
- Let rest in juices before serving.
