Every cook should have a go-to recipe to make a melt-in-your-mouth pot roast with root vegetables, perfectly every time. Learn how to make the best tender 2 lb pot roast for two. Here the classic 17th century French boeuf á la mode gets an update, maintaining its status as an elegant dish a cut above a simple pot roast. To do this we include root vegetables, red onion, mushrooms, a whole head of garlic and cook it low and slow in a rich, red-wine and beef broth gravy. It’s so good it is worthy to serve as a Sunday night dinner or for a date night.
Jump to:
- Pam's Best Tips
- What you'll need
- Choosing the best roast for tender pot roast
- Step-by-Step Instructions
- Cooking time for a 2 lb pot roast
- How to thicken pot roast gravy
- What to serve with pot roast
- How to store
- Leftover pot roast makeovers
- Related
- How to make the best tender 2 lb pot roast for two
- Common questions asked about this pot roast recipe
Pam's Best Tips
This is the perfect pot roast - fall apart beef, tender, flavor-infused vegetables and potatoes smothered in a rich red wine gravy.
So what is the secret? The cut of meat you use for pot roast is very important.
Top blade comes from the chuck area of the cow, with a beautiful line of collagen running down the center. It’s very forgiving and tender when braised, so if you substitute another cut, your results will vary.
Check out the What You’ll Need section below for guidance. A full-bodied, red wine like a cabernet and a quality beef broth. Try to find Bonafide Beef Broth (found in the freezer aisle). Together with the fine wine make a rich flavorful gravy. Cooking the roast low and slow will achieve tender fall-apart results.
When cooking for two, I opt for a 2 to 3 lb roast. Leaving enough left-over to make a pot roast lasagna or a pot roast grilled cheese (swapping pot roast for brisket). Also check out the left-over makeovers below for more creative dishes. A great way to turn last night’s leftovers into a whole new meal.
Let’s Get Started!
What you'll need
You’ll want a boneless roast for this dish. While bone-in roasts like the prime rib are flavorful and eye-catching, pot roast is designed for easy shredding when serving. Leaving the bone in makes the meat more sliceable and less shred-prone.
You also want a roast that releases plenty of juices for gravy, but without too much fat that would leave the meat and juices greasy. Finally, look for a size that makes sense for you. A 2 to 3-pound Pot Roast is perfect for two to people with enough leftovers to make a pot roast sandwich. Try this brisket grilled cheese recipe substituting leftover pot roast for brisket or pot roast lasagna.
Pot Roast Ingredients
Let’s talk about the ingredients you need to make the perfect pot roast:
- Boneless beef top blade roast – top blade comes from the chuck area of the cow, with a beautiful line of collagen running down the center. It’s very forgiving and tender when braised. You may find it labeled Chuck roast or blade roast. See the section below for choosing the right cut of meat for pot roast.
- Fine seas salt and freshly ground backpepper
- Canola oil
- Unsalted butter
- Red onion – I opt to use red onion because it becomes sweet as it is roasted, a nice balance to the root vegetables.
- Root Vegetables – I use a mix of carrots, rutabaga and parsnips.
- Celery
- Cremini mushrooms
- Head of garlic – we will trip off the top to expose the cloves and put in in with the pot roast – it brings amazing flavor to the gravy. See the photo above.
- Tomato paste
- Bay leaf
- Fresh rosemary
- Red wine – use afull-bodied, red wine like a cabernet
- Beef broth or stock - it is important to use a quality beef broth like Bonafide Beef Broth (found in the freezer asile) or use Better than Bullion, if in a pinch.
Note: See the recipe card below for quantities.
Choosing the best roast for tender pot roast
There’s no one piece of beef labeled “pot roast” in the butcher’s case. Pot roast is a cooking method that’s easily adapted to most large pieces of beef, but some of them work better than others. Braising a boneless roast with a good balance of fat and collagen (muscle) will result in a juicy pot roast that you will enjoy eating even without gravy on top.
The most popular cut of meat is the chuck roast. I opt for the top blade (a cut of meat that comes from the chuck area of the cow). If you can’t find a top blade, look for a beef chuck roast, beef brisket or bottom round roast.
Here are some tips when choosing the best roast for pot roast:
- Stick with a “choice” or “select” roast rather than USDA prime beef since the slow braising process will tenderize it
- Remember that you can trim external fat caps easily, while internal fat layers contribute to the tenderness and flavor of the finished roast.
Step-by-Step Instructions
Now that we have covered how to choose the right cut of meat and our ingredients, let’s start cooking.
Season and sear the roast. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper. Heat the oil in a large, heavy-bottomed pot over medium high heat ,until shimmering but not smoking. Add the meat and sear until a dark crust forms, reducing heat if fat begins to smoke, 3 to 4 minutes per side. Transfer to a plate.
Sauté vegetables. Melt the butter in the now empty pan, add all vegetables and the garlic, stirring frequently and scraping the bottom of the pot until the vegetables start to color.
Add aromatics. Stir in tomato paste and cook until it darkens slightly about 5 minutes. Add the bay leaves, rosemary, and wine, cooking until the liquid is reduced to a thick gravy, stirring consistently.
Cook in oven. Return roast and any accumulated juices to pot; add broth until halfway up sides of roast. This is important…do not add too much liquid or the sauce will not thicken while it cooks. Bring liquid to simmer over medium heat. Now place foil over pot and cover tightly with lid (this makes for easy clean up), transfer pot to oven. Turn the roast after 1 hour. Cook until the pot roast is very tender and starts to fall apart. Begin checking the doneness at 2 hours.
Carve roast and finish gravy. Transfer roast to carving board. Let the liquid in the pot settle for about 5 minutes. Now use a wide spoon to skim fat off the surface. Discard the bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the sauce and discard the skins.
To serve, lay slices of pot roast in a shallow bowl along with the vegetables and a generous amount of cooking liquid ladled over the top.
Cooking time for a 2 lb pot roast
Larger roasts will take multiple hours to cook, while small roasts under 3 pounds can cook in as little as 2 hours. The best way to test if your pot roast is done is if it is very tender and falls apart when you lift it. I find this takes about 2 hours and 20 minutes.
How to thicken pot roast gravy
For this recipe we will help the gravy thicken before putting the pot roast in the oven. Removing our seared meat from the Dutch oven, we will sauté the vegetables in butter, brown the tomato paste and scrape up the brown bits in the bottom of the pan. Now add a bay leaf, rosemary and wine, cooking until liquid is reduced to a thick gravy consistency.
The final step. Place the roast back in the pot. Add the broth, cover and transfer to the oven to cook low and slow. Doing this should produce a thick gravy.
If your gravy isn't quite thick enough but your roast is very tender and starts to fall apart when you lift it with a fork, simply add a bit of cornstarch. Transfer the roast to a cutting board. In a separate bowl and mix 1 tablespoon cornstarch with 1 tablespoon cold water. Once smooth add it, a little at a time, into the gravy.
What to serve with pot roast
Pot roast certainly works as a meal by itself. But I like to pair it with a side of mashed potatoes to soak up all that delicious gravy. Another great option is to make a simple salad tossed in our favorite shallot vinaigrette. Or even making this yummy apple spinach salad with warm bacon dressing.
How to store
Place left-over pot roast and gravy in shallow, airtight containers. Refrigerate the cooked pot roast within two hours of cooking. According to the USDA cooked beef roast should be used within 3 to 4 days.
Leftover pot roast makeovers
Here are some creative ideas to transform your leftovers into equally delightful dishes.
- Pot Roast Tacos - Shred the leftover pot roast and fill taco shells with the meat. Top with your favorite taco toppings like salsa, guacamole, and cheese for a quick and tasty dinner.
- Pot Roast Shepherd's Pie - Layer leftover pot roast, vegetables, and gravy in a baking dish. Top with mashed potatoes and bake until golden brown for a comforting shepherd's pie.
- Pot Roast Sandwiches - Pile slices of pot roast onto crusty bread, add a layer of horseradish mayo, and top with caramelized onions for a hearty and satisfying sandwich.
- Pot Roast Hash - Dice leftover pot roast and sauté with potatoes, bell peppers, and onions. Top with a fried egg for a delicious breakfast or brunch option.
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Related
Looking for other comfort meals for two? Plus, how to use left-overs from the night before? Try these:
How to make the best tender 2 lb pot roast for two
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Equipment
Ingredients
- 2 pounds boneless beef top blade roast or chuck roast
- Fine sea salt and freshly ground black pepper
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- 1 medium red onion quartered
- 2 carrots peeled and cut into 2-inch pieces.
- 2 celery stalks cut into 2-inch pieces
- 1 small rutabaga about 8 ounces, peeled and cut into 12 pieces
- 1 head garlic top trimmed to expose the cloves
- 3 tablespoons tomato paste
- 1 bay leaf
- 1 sprig rosemary
- ¾ cup red wine preferably cabernet
- 2 cups beef broth or stock add name
Garnish
- prepared horse radish sauce (optional)
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
- In a large Dutch oven or other heavy oven-proof pot with a lid, heat the oil over medium high heat until shimmering but not smoking. Add the meat and sear until a dark crust forms, reducing heat if fat begins to smoke, 3 to 4 minutes per side. Transfer to a plate; set aside.
- Reduce heat to medium and add the butter to the now empty pan. Melt the butter, add all vegetables and the garlic, stirring frequently and scraping the bottom of the pot until the vegetables start to color, about 8 to 10 minutes
- Add tomato paste and cook stirring frequently, until darkens slightly about 5 minutes. Add the bay leaves, rosemary, and wine, cooking until the liquid is reduced to a thick gravy, stirring consistently. This should take about 5 to 7 minutes.
- Return roast and any accumulated juices to pot; add broth until halfway up sides of roast. Bring liquid to simmer over medium heat, then place foil over pot and cover tightly with lid (this makes for easy clean up), transfer pot to oven. Turn the roast after 1 hour. Continue to cook until the pot roast is very tender and starts to fall apart. Begin checking the doneness at 2 hours.
- Transfer roast to carving board, tent with foil to keep it warm. Let it rest for at least 10 minutes. Let the liquid in the pot settle for about 5 minutes, then use a wide spoon to skim fat off the surface. Discard the bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into the sauce and discard the skins.
- Using chef’s or carving knife, cut meat against the grain into ½-inch-thick slices, or pull apart into large pieces. To serve, lay slices of pot roast in a shallow bowl along with the vegetables and a generous amount of cooking liquid ladled over the top. Dollop with a teaspoon of prepared horseradish sauce. Serve with mashed potatoes or a simple green salad.
Video
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Common questions asked about this pot roast recipe
You've got questions...I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
The cut of meat you use for pot roast is very important. Top blade comes from the chuck area of the cow, with a beautiful line of collagen running down the center. Furthermore, It’s very forgiving and tender when braised, so if you substitute another cut, your results could vary.
If your gravy isn't quite thick enough but your roast is very tender and starts to fall apart when you lift it with a fork, simply add a bit of cornstarch. Transfer the roast to a cutting board, in a separate bowl mix 1 tablespoon cornstarch with 1 tablespoon cold water. Once smooth add it, a little at a time, into the gravy.
A small roast under 3 pounds is a suitable amount and will leave you with leftovers to make a sandwich or leftover pot roast lasagna.
Start checking doneness at 2 hours. The meat is done when it is very tender and starts to fall apart when you lift it, about 2 hours and 20 minutes.
Jill R says
Made this last night and it was delicious. Only thing I'd change would be to check the liquid level during the last hour. That could just be due to how much liquid I used at the beginning, tho. There was only enough of the roast left over for 1 person for lunch rather than enough for 4 meals with regular recipes.
Pam Werley says
Jill, Hurrah - I am dancing in my kitchen as I read this comment. I hope this continues to become a "keeper" recipe!
Laura Johnson says
Loved the clear, step-by-step instructions (especially suggested times to sear for dark crust to form on meat; I tend to "peek" and check too soon). Result was a delicious comfort meal for two, enjoyed on a cold Minnesota winter night!
Pam Werley says
Yay! I am so glad you enjoyed this recipe.
Carol says
Love this recipe and the ingredients! Very easy to make.
I definitely will make this again.
Pam Werley says
I am so glad you like this! It is one of my favorites.