Classic Pot Roast Recipe
Published January 12, 2024. This post may contain affiliate links. Please read my disclosure policy.
This classic Pot Roast Recipe is a pre-seasoned roasted chuck roast that is slowly braised in a flavorful beef broth and finished with perfectly cooked vegetables for an amazing home-cooked meal. I’ve always loved making and eating pot roast, and this is the ultimate recipe for comfort.
Meat is very expensive, so when I buy it and cook it, I want to ensure it’s spot-on and tasty beyond all belief. If you’re looking for foolproof beef recipes, you must try my Chateaubriand or Steak au Poivre.
Pot Roast
Pot roast is an American dish of a large, inexpensive cut of beef that is browned and slowly braised in liquid and vegetables until fork tender. This cooking process renders an extremely flavorful cut of meat. This dish has many variations, including the cut of beef and vegetables used to make a meal tailored to your liking.
This is different from Boeuf Bourguignon, also called beef burgundy, as that traditional French dish uses things like bacon and a lot of red wine while also using smaller chunks of beef as opposed to one big piece. Regardless, to me, there is no wrong way to make a pot roast.
Ingredients and Substitutions
- Beef – Beef chuck roast is the best cut of beef to use. However, you can use brisket, top or bottom round, and sirloin.
- Vegetables – Carrots, celery, and potatoes are the basic vegetables used in a pot roast. This can be enhanced by adding parsnips, turnips, rutabaga, celeriac root, and mushrooms. Options for potatoes are baby Yukon golds or reds, fingerlings, or larger russet potatoes that are quartered.
- Onions – I used yellow onions, leeks, and garlic. You can use onions and garlic in this recipe. In addition, you can substitute the yellow onion for a red, white, or sweet one.
- Tomato Paste – Some tomato paste will help add a touch of sweetness and acidity to the pot roast.
- Flour – Regular all-purpose flour is used to make a beurre manié, a thickening agent for the sauce.
- Fat – Olive oil, avocado oil, lard, or beef tallow can be used when searing the beef and vegetables. In addition, you will need some softened unsalted butter.
- Wine – You can use dry red or white wine for this recipe. For red, use cabernet sauvignon, merlot, or shiraz. For white, use chardonnay, sauvignon Blanc, or pinot grigio. In addition, you could also use a dark beer such as Guinness.
- Herbs – I like to use a combination of fresh thyme and parsley with the addition of bay leaves. Fresh rosemary would also be an acceptable option. For dry ingredients, substitute the fresh thyme with 2 teaspoons of dry thyme and 2 teaspoons of dry parsley for the fresh parsley.
- Stock – Beef stock is best to use for this recipe. You can substitute with water, brodo, vegetable stock, or chicken stock.
How to Make a Pot Roast
Season the beef on all sides with salt.
Place on a rack over a sheet tray and place uncovered in the refrigerator for 12 to 48 hours.
Remove the beef from the fridge and season with pepper.
Add the olive oil to a large pot over high heat until it smokes.
Place in the beef, turn the heat down to medium and sear on all sides until it is completely golden brown all around.
Set the beef aside on a plate and add the onions and leeks, season with salt, and sauté for 4 to 6 minutes. Then, turn the heat down to low medium and continue cooking for 10 minutes.
Stir in the garlic and cook just until fragrant, which takes 30 to 45 seconds.
Deglaze with ¼ cup of wine and cook until it’s absorbed.
Stir in the tomato paste and cook for 2 to 3 minutes.
Pour in the ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper and stir to combine.
Add back in the seared beef and bring the mixture to a boil. Add on a lid, place it on a rack in the lower third of the oven, and cook at 325° for 3 ½ to 4 hours or until fork tender and has an internal temperature of 200° to 210°.
With about 70 minutes left in the cooking process, add the potatoes, prepared carrots, celery, and any other vegetables to the pot along with the beef and finish cooking alongside the pot roast.
Remove the pot from the oven and carefully set aside only the beef roast. Mix softened butter and flour to make a beurre manie.
Add the beurre manie to the pot with the liquid and vegetables and cook over low to medium heat for 4 to 5 minutes or until the sauce thickens like a gravy.
Finish the mixture by stirring in optional vinegar and Worcestershire sauce.
Add the beef back to the pot and serve.
Make-Ahead and Storage
Make-Ahead: You can make this up to 1 hour ahead of time. Keep it warm, covered over very low heat.
How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and keep in the freezer for up to 2 months. Thaw for 1 whole day before reheating.
How to Reheat: Add your desired portion of pot roast and vegetables to a small pot and cook over low heat until hot. Be sure to stir occasionally.
Chef Notes + Tips
- I used a 2 ½ gallon Dutch oven pot. No matter the material, any large pot will work for this recipe.
- The vegetables do not need to be submerged in the liquid as they cook.
- This goes from a regular pot roast to a Yankee pot roast when adding vegetables later so they do not overcook.
More Beef Recipes
Video
Classic Pot Roast Recipe
Ingredients
- 3 ½ to 4 pound beef chuck roast
- 2 tablespoons olive oil
- 1 peeled julienne yellow onion
- 2 thinly sliced and rinsed leeks, white and yellow parts only
- 6 thinly sliced garlic cloves
- 1 cup red wine
- 3 tablespoons tomato paste
- 6 cups beef stock
- 2 bay leaves
- 8 to 10 sprigs fresh thyme
- 8-10 fresh parsley stems with leaves
- 2 pounds baby Yukon potatoes
- 6 peeled regular or 10 baby tri-colored carrots cut into 2” inch pieces
- 4 ribs of celery cut into 2” inch pieces
- 2 peeled parsnips, cut into 2” inch pieces
- 1 peeled rutabaga cut into 1” cubes
- 1/2 beurre manié recipe
- Worcestershire sauce to taste
- 1 tablespoon red wine vinegar
- coarse salt and fresh cracked pepper to taste
- optional finely minced parsley for garnish
Instructions
- Generously season the beef on all sides with salt.
- Place on a rack over a sheet tray and place uncovered in the refrigerator for 12 to 48 hours.
- Remove the beef from the fridge and season with pepper on all sides.
- Add the olive oil to a large Dutch oven pot over high heat until it smokes lightly.
- Place in the beef, turn the heat down to medium, and sear on all sides until it is golden brown all around. This will take 3 to 4 minutes per side.
- Set the beef aside on a plate and add the onions and leeks, season with salt, and sauté for 4 to 6 minutes. Then, turn the heat down to low medium and continue cooking for 10 minutes or until the onions are well browned.
- Stir in the garlic and cook until fragrant, which takes 30 to 45 seconds.
- Deglaze with ¼ cup of wine and cook until it is completely absorbed.
- Next, stir in the tomato paste and cook for 2 to 3 minutes or until it is incorporated into the vegetables.⅘
- Pour in the ¾ cup wine, beef stock, bay leaves, thyme, parsley, salt, and pepper and stir to combine.
- Add back in the seared beef and bring the mixture to a boil. Add on a lid, place it on a rack in the lower third of the oven, and cook at 325° for 3 ½ to 4 hours or until fork tender and has an internal temperature of 200° to 210°.
- With about 70 minutes left in the cooking process, add the potatoes, prepared carrots, celery, and any other vegetables to the pot along with the beef and finish cooking alongside the pot roast.
- Remove the pot from the oven and carefully set aside only the beef roast. Mix softened butter and flour to make a beurre manie.
- Add the beurre manie to the pot with the liquid and vegetables and cook over low to medium heat for 3 to 5 minutes or until the sauce thickens like a gravy.
- Finish the mixture by stirring in optional vinegar and Worcestershire sauce.
- Add the beef back to the pot and serve.
This was truly THE best pot roast we’ve ever had! I will never make another recipe as long as I live! I only left the meat salted in the fridge for 4 hours because we woke up itching for pot roast & it was fine.
Thank you for giving it a shot!
Absolutely delicious! I didn’t have time to salt the meat ahead of time, and it still came out tasting amazing! I wouldn’t change a thing! The best was learning about the buerre manie instead of a ruiox
Thank you for giving it a shot!
Absolutely fantastic!!! I’ve never been a fan of pot roast, that all changes now! This honestly felt like a decadent holiday dinner. Thank you!
Thanks for giving it a try!
Simply delicious. Made it a few hours ahead of a dinner party for six. Served it atop a fluffy biscuit half. Flavors were exceptional!
Excellent! Thank you!
Chef, this recipe is fabulous! I was very intimidated to try this recipe when I initially read the steps but luckily I found your YouTube video and followed it step-by-step to achieve the most delicious beef stew I have ever made. To be honest, I think this was the most delicious meal I have ever made in general. The meat was perfectly cooked, tender, juicy, and so flavorful. This honestly came together much easier and it was such a fun dish to make. I will only make beef stew using this recipe. My family loved this dish and so did I. Thank you for an excellent recipe and such an easy to follow and informative YT video. Cheers!
Thanks for giving it a shot!!
So yummy, second time making it, needed to give back by posting a review a stellar review, my kid is dairy intolerant so instead of butter used plant based earth balance for the beurre meuniere and it turned out amazing.
Appreciate you giving it a shot!
I had a bone in chuck roast from locally raised farm, so I used that. My small town grocer didn’t have fresh thyme or parsley, so I just used my dry. No leeks either so I doubled the onions and I had plenty of fresh garlic. I used only the veggies I could get at the small grocery, carrots, celery, onions and the small yellow potatoes that are called for in the recipe. I like mushrooms but the grocery store mushroom were sliced and didn’t look good. Thankfully I had everything else. I followed the recipe to as described. Grateful for my large cast iron ceramic glazed and lidded Dutch oven! I don’t use it as often as I’d like. This is wonderful! Now it’s breakfast, lunch and dinner for the next week!
Appreciate you giving it a shot!
I had a bone in chuck roast from locally raised farm, so I used that. My small town grocer didn’t have fresh thyme or parsley, so I just used my dry. No leeks either so I doubled the onions and I had plenty of fresh garlic. I used only the veggies I could get at the small grocery, carrots, onions and the small yellow potatoes that are called for in the recipe. I like mushrooms but the grocery store mushroom were sliced and didn’t look good. Thankfully I had everything else. I followed the recipe to as described. Grateful for my large cast iron ceramic glazed and lidded Dutch oven! I don’t use it as often as I’d like. This is wonderful! Now it’s breakfast, lunch and dinner for the next week!
I didn’t put the parsnips and other vegetables in it, because I didn’t realize I needed them while I shopped for this recipe. I just put in the carrots, celery and new potatoes. I also made mashed potatoes and the gravy from this made them taste out of this world! This has to be the best pot roast recipe I’ve ever made!! Thank you!!
Thank you for giving it a try!
Made this tonight. I used REAL Salt which has less sodium and is from a uncontaminated cave unlike sea salt. I added red radishes, portable mushrooms. Used 2 onions as I had no leek. . Had no Red Wine Vinegar so I used white wine vinegar. The rest was as written I pre-made Garlic butter with thyme, chives, and chopped parsley. Added it to our plates. Took it to Awesomeness! Hubby says 10 Stars! Thank you for sharing and teaching us.
Thanks for giving it a try!
Made this today. It was amazing! Very good and flavorful! The dry brine and buerre manie made this over the top! Thank you for sharing.
My pleasure!
I made this recipe for dinner and my family absolutely loved it. It was so easy to make. Thanks for the recipe and idea
Excellent! Glad it was a hit!
Absolutely delish! Pre-salting the meat and caramelizing the onions definitely makes a very tender roast and a gravy that is “to die for”!
So glad you enjoyed it!
I have to say, this dish had so much flavor in it. My fiancé wasn’t even hungry but kept eating more because of how good it tasted. He said it was the best pot roast he’s ever had! Great recipe, will definitely be making more soon. Thanks so much!
Love it!
Working on it. It’s been 15 mins on medium heat, but my onions and leeks aren’t browning. They’re mushy and cooked, but it’s taking forevermore! I gotta turn up the flame a bit.
Thanks for giving it a try!
Chef, this pot roast is off the charts!! I made your garlic mashed potatoes what a pair. The flavors are so rich. I made your Tres Leches cake, WOW!!
Thank you for sharing!
Sherie Light
So glad you could give it a try!
I make pot roast a lot. Going to try your salting and refrigerating next time (I do that often for steaks). Trying to wrap my head around the Beurre Manie vs Roux. Roux has more flour, looking at your weighed ing. I’ve either just sprinkled the flour into the drippings, or made a paste of the flour before mixing in. I’ve never had lumps and is this what you’re trying to prevent? Can you explain this a bit more?
it makes it richer and eliminates any possiblity for clumping.
Love that you added rutabaga to this recipe.. I always add it to my vegetable beef soup too.. It’s really delicious 😋
Ur amazing and no doubt one of my very favorite Chefs. I watch you more than anyone so I appreciate ur talent and technics. Thank you very much .
Many thanks!
I love how you added rutabaga cause it’s one of my faves..I will be shopping for a piece of beef .Thanks
Thanks for giving it a try!
So amazingly good! I am headed out to the Washington coast this winter for a family gathering and this will be waiting to fill their bellies when they arrive.
Thank you for giving it a shot!
Absolutely wonderful pot roast. Everyone cleaned their plate.
Fantastic!!
Omfg..have to say one of the best things I’ve ever made..ty..
Wow! So glad you enjoyed it!
I think this was the best pot roast I’ve ever made or had. Thank you!!!
Excellent!!
This made the BEST pot roast ever! My family still raved about it the next morning. I didn’t have any red wine and skipped the Worcestershire (not a fan) it STILL came out amazing! Made mashed potatoes instead of putting them in the roast (preferred in this house) but the carrots and gravy it made were so yummy. Thank you for this amazing recipe! It is a keeper!!
Excellent! Appreciate you giving it a try!
I made this for dinner tonight and it was hands-down. The best pot roast I have ever made.
And I didn’t use all the herbs or wine bc not on hand today. But
I’m def going to try that next time
Excellent!
My husband and son ate till there is no more in their bowls which never happens in this house. That’s all I have to say.
Fantastic!!
This was the best pot roast I have ever made. Thank you for the recipe!
Appreciate you trying it!
Just made this for second time. I’m no chef but we bot love this.
Excellent!
Oh! Wow! Hubby says, “This is best pot roast he’s ever had!” That’s saying a lot—the man is 80 😂
No kidding! I followed every direction, except I forgot to add the Worcestershire Sauce. We will be making THIS pot roast a lot this winter; and, though I hate winter, I can’t wait for it!!!
Thanks for giving it a shot!!
If I don’t like the taste of wine, I’ve tried to cook with it before and no good, can I just use all beef broth?
Yes!
Turned out delicious!
Appreciate you giving it a try!
Husband’s only words….”That was one of the best meals I’ve ever had.”
Amazing!
Wow! This was amazing!!
Appreciate you trying it!
Delicious but very time-consuming. I will make it again, combining a few steps.I love learning how to make the buerre manié, which made a delicious velvety sauce in no time at all.
Thank you for giving it a shot!
This was absolutely outstanding!
Although I added cubed Butternut Squash with the other veggies.
Excellent! Thanks for giving it a shot!!
Fabulous Pot Roast! the Classic Pot Roast elevated. Layers of flavors turn this classic dish into an divine dinning experience.
I will absolutely make again!
Thank you!!
I’m making this right now!! It’s in the oven & I can’t wait.. I was wondering if you strain out the onions? Well, I’m just going to eat as is…The smell is amazing.
nope!
I just made 10 lb of pot roast for my brothers birthday. OMG, this recipe was fantastic!! So delicious! I am slowly replacing all of my family recipes with yours, Chef Billy Parisi! Thank you so much for all of your recipes and expertise!
Deb Johnson
Appreciate you giving it a try!
How long did you cook 10lb roast? Making an 8lb today.
all that info is in the recipe 🙂
Hi Chef, loves your recipes and i’m about to your pot roast but i’m only cooking for one. I found a 1.6 lb chuck roast but should I cut the ingredience by 50% or keep them as is?
You can cut it that amount for sure. You’ll most likely need to reduce the oven time as well by maybe 20%. Without testing it though I’m not 100% sure.
My new pot roast recipe. WOW! Thank you.
Thank you for giving it a shot!
I would die for this recipe. I just made it, the only thing I didn’t have was the rutebega. I also put in the crockpot, 3 hours on high, added the vegs, then 2 hours on low. It. Is. So. Damn. Delicious.
Can you make this in a crock pot?
I’m sure you could
OMG I am a mixed male (not that it matters..LOL) that is divorced with a 13 year old daughter and take care of my parents. I say all that to say that I don’t have much time to make dinner so I order out a LOT. This meal is SO worth the grocery shopping, preparing and cooking. WOW!! served it with corn on the cob but thinking of doing rice cooked with Beef Stock next time . Thanks, Billy
My pleasure! Thanks for giving it a shot!!
Unbelievable flavor. I will never stray from this recipe for as long as I live. Thank you, Billy!!
Excellent! Thanks for giving it a shot!!
It’s in the oven now and BOY does it smell good!!!!
Thanks for giving it a shot!! Enjoy!!
After twenty years of cooking a popular TV chef’s roast, I was ready to find a roast that would take it to the next level. Wow. Thank you for sharing this recipe and the very helpful video. I feel so excited that I no longer need to search for perfect recipe – this is it!
Excellent!
I have made 10+ different pot roast recipes in my life and this blows them all out of the water. Absolute perfection!!
Awesome!!
Super easy, great meal!
Thanks for giving it a shot!!
I am making this for a friend’s family because of illness in the family. One friend is highly allergic to wheat. What can I substitute for the flour in beurre manie? I have cassava flour, almond, or can I use corn starch? What would present the best outcome. I have used corn starch to thicken gravy but in the other comments you said “no.” Please advise, I would appreciate it so much. I have made Pot Roast over the past 4 decades and I believe this is the best recipe I have ever seen. Thank you so much for sharing, the video was most helpful!
This was the best pot roast I’ve ever made – and I’ve made many. My 88 year old mother asked if I could save some of the gravy for her to have the next day.
Thank you much.
This was really good and quite easy. I made it for Sunday dinner and everyone loved it. Typically I do chuck roast in a crockpot but my family liked this so much better and it was fork tender. Served with ciabatta rolls to soak up some of the amazing broth. Thanks Billy!
I have never ever made a good pot roast. I had even given up trying, but my son bought a pot roast to cook. I dreaded having to try this unsuccessful past. I looked at your wonderful recipe, to find I can make a pot roast with huge success. It has always been my favorite as long as someone else made it, but now it is my favorite because I now know how to make it. I LOVE IT, yum yum
Thank you,
vivian
I have never ever made a good pot roast. I had even given up trying, but my son bought a pot roast to cook. I dreaded having to try this unsuccessful past. I looked at your wonderful recipe, to find I can make a pot roast with huge success. It has always been my favorite as long as someone else made it, but now it is my favorite because I now know how to make it. I LOVE IT, yum yum
Thank you,
Vivian
I use to love pot roast dinners with my parents growing up, it always brought our family together at the table. Thank You Chef Billy for your wonderful pot roasts dinner, my wife & I really enjoy it all the time ❤️😊🙏
The best roast I ever had
Excellent!
Chef, thank you. The pot roast was amazing. My husband and daughter loved it…… looking forward to the leftovers tonight. More than the recipe, however, THANK YOU for the amount of effort and caring you put into HOW you shared the recipe. The video, the photos, the tips, the narrative… it all screams of someone who truly wants to share and wants others to be successful.
Super job! I’m a fan based on this first experience. I’ll be checking out your other recipes over the coming months. Looking forward to it.
Thanks for the kind words. I’m very glad the recipe worked out well for you!
Without a doubt the best pot roast recipe ever. The seasoning of the chuck roast makes all the difference in the world. After years of making what I thought was a good pot roast…well I was just schooled. Making it again this week because hubby couldn’t get enough the first time. Thanks chef!!
many thanks!
Outstanding explanations and great taste!
Love pot roast. It will try this method. Thanks
I tried your Pot Roast recipe yesterday. It was to die for. Thank you, Thank you for all your recipe videos. This one had a lot of flavor. My husband commented on how tasty it was. After all these years I finally learned how to cook (LOL) thanks to you.
Chef, Made this tonight. AMAZING!!! I didn’t believe you with all the veggies but they all fit and were delicious! And the gravy!! Wow! Great meal. Will do this again. Thanks.
This pot roast is over top of the traditional. With all the different added vegetables and the drying process was salt before hand. This is one that I am definitely going to try maybe even for a fancy dinner.
Made this for dinner last night. It was terrific!! It is not how I usually prepare a pot roast but I will prepare all of mine the same way in the future.
I have never heard of beurre manie before. It worked perfectly and produced a lovely sauce/gravy. Thank you.
Fantastic! Most flavorful pot roast!
As always Billy, you did not disappoint with this one.. love the addition of the root veggies , which added great depth & flavor!
Best pot roast ever!
Can you make the beurre manie w/ cornstarch instead of flour to make it gluten free?
no
I had been craving a good pot roast for a while. I chose your recipe and my husband and I really enjoyed it. I will definitely be making it again
excellent!
Love this recipe, pure comfort food. So tasty and really easy, love one pot dinners.
Really appreciate Chef Billy’s delivery, so much detail, photographs, explanations. You just can’t go wrong.
Cheers Chef!
thanks for giving it a shot!!
I made this a few weeks ago. It was a delicious hit!
The best pot roast I’ve ever made, and I’ve been cooking for a very long time
What is not to love about this classic. That’s why I find Billy Parisi’s recipes inspiring – a great variety of classics and new ideas with easy to listen to/watch/understand instructions <3
This was a great meal ! Warming comfort
Food on a cold weekend. Everyone was blown b away by the flavors and tenderness of the beef. !
Delicious!
I made this and found it to be absolutely delicious. It is my new favorite comfort food to eat. I don’t enjoy cutting up all of the veges by hand, but it is so worth it. I’ve never had leeks or persimmons before and now plan to find other uses for them. I didn’t use the rutabaga because I couldn’t figure out how to slice it. My knife got stuck and I thought I would need Excalibur to remove it.
Excalibur 🤣
Love this recipe! Using a few special techniques really elevates this roast from a plain “meat and potatoes” meal to something really special.
Delicious
I made this tonight for dinner & it was fantastic. I had to improvise a bit since my local grocer didn’t have parsnips or rutabaga in stock. But that’s the thing about recipes like this: you can make changes with what you have available & it just works. I can’t recommend this one enough.
Thank you fabulous recipe Chef Billy 👏👋😋😁
Made this a couple of days ago, did not include potatoes as my wife is not wild about them. Parsnips, celery root, turnips, carrots, rutabaga, and celery for the veggies. The stock came out very rich and the dish is a hit. One thing, I find that it takes me longer to caramelize the onions, more like 30 to 45 minutes with the pan on low. So I adjust all recipes to account for the time. Great recipe.
Absolutely decadent! Bursting with flavor!
Best pot roast ever.
We had friends for dinner the other night and I made this. It was a hit!! My husband usually makes our roasts and I decided to this time. I think he was a bit jealous because I got so much praise on how good it was. 😊🥰
I haven’t made it yet but I was thinking with what can you accompany it? Bread? And how do I cut the beef that it looks “elegant”. 😅Thanks and have a nice weekend! 😊 blessings!
I mean it has starch and plenty of veg.
Chef Parisi, made your classic pot roast recipe and it was awesome. Easy to follow. This is definitely a keeper. Thank You!
This was so good!! I did use a slurry this time instead of your beurre manie and it thickened the gravy up nicely. I’ll try it next time. Love your videos!
This was a great dish and I’m planning to use it again and again.
Thanks for your teaching skills. I appreciate all your help
.I love trying new recipes and yours have all deserved 5 stars!
Best pot roast I’ve ever made. As promised, the meat was very tender and the vegetables weren’t overly cooked. The seasonings and the gravy were perfect. Thank you for sharing your recipe, Chef!
Excellent. So glad I salted overnight. Perfect results, guests raved. Used your beef stock recipe for this, and french onion. Will use stock for your lamb shank recipe shortly.
Made this for a small football party. It was brilliant. Rave reviews all around. Bonus that the house still smells great three days later.
Amazing flavors! Thank you for another great recipe. 😊
Made this yesterday for company. Total comfort food. Especially welcome during this cold weather. Thank you for another wonderful recipe.
I love cooking a pot roast on Sundays. I followed your PR recipe for tonight’s dinner and it was a great success. Thank you for your clear instructions and culinary wisdom. I’m getting better at cooking, thanks to you!
I have been making yankee pot roast for nearly 54 years and this is the absolute best! The dry brining and searing all over is a huge game changer! Thank you for sharing your fabulous recipes.
Full of flavor and tender meat! Great recipe for a cold winter night!
Amazing! Wonderful recipe!thank you Chef Parisi! I can’t wait to make this for guests!! So flavorful and tasty!
This recipe is delicious 😋
I don’t like having the oven on for so many hours. How about on the stove?
Sure
Why do salt the roast in the refrigerator up to 48 hours???
For flavor and browning.
Yummmmy
Delicious recipe
Yes shall love pot roasts fab recipe thank you ChefBilly full of flaver 😁😋🤩😍
Nothing more comforting than a Pot Roast for dinner. This one is delicious too. Thanks Chef…
Hi Billy
Pot roast was slammed
Which means delicious, delicious!