What is the best cut for pot roast?

The beauty of making a pot roast is the slow, moist cooking method transforms less-tender (and less expensive) cuts of meat into a melt-in-your-mouth tender and flavorful beef dinner. We call for boneless chuck roast, which could be several different cuts. We love chuck arm roast, as it’s economical and very flavorful or chuck eye roast, which is also a good value with lots of flavor.

How will I know when the beef is tender enough?

To check tenderness, stick a fork into the thickest part of the beef to see how easily it goes in. You can either cook it just until tender (it will slice beautifully when cooked this way) or, if you like it very tender, cook it longer until it literally falls apart when tested with the fork. (It will be too tender to cut nice slices, at this point, but it will be very tender to eat!)

How can I store leftover beef pot roast?

Divide the beef pot roast into two containers: place the beef and any juices left in the pan or on the serving platter in one covered microwavable food storage container and the vegetables and potatoes in another. Place the containers in the refrigerator and they’ll keep for up to 3 to 4 days. The flavor actually gets even better after refrigerating overnight! Remove the lids (if not microwave safe) and replace them with plastic wrap loosely covering the containers. Reheat the meat and juices on 70% power until hot in the center. Let stand while heating the potatoes and vegetables on 70% power. They will be delicious and a no-effort lunch or dinner!

Beef Pot Roast with Vegetables And Herbs

Name: Beef Pot Roast with Vegetables And Herbs
Prep time: 15 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1 (2 to 3-lb.) boneless beef chuck roast; 9 small red potatoes, halved (about 1 1/4 lb.); 1 1/2 cups fresh baby carrots; 8 oz. fresh green beans, trimmed; 1 red onion, cut into wedges; 1 1/2 teaspoons beef-flavor instant bouillon; 1 teaspoon dried marjoram leaves; 1 teaspoon dried thyme leaves; 1 teaspoon dried oregano leaves; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon coarse ground black pepper; 1/2 cup water

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Prep 15 min
Total 2 hr 45 min
Ingredients 13
Servings 6

Beef Pot Roast with Vegetables And Herbs

Ingredients

1 (2 to 3-lb.) boneless beef chuck roast
9 small red potatoes, halved (about 1 1/4 lb.)
1 1/2 cups fresh baby carrots
8 oz. fresh green beans, trimmed
1 red onion, cut into wedges
1 1/2 teaspoons beef-flavor instant bouillon
1 teaspoon dried marjoram leaves
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup water

Steps

1

Heat oven to 350°F. Arrange roast and all vegetables in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with all remaining ingredients except water. Pour water over top. Cover with foil.
2

Bake at 350°F. for 2 to 2 1/2 hours or until beef and vegetables are tender. Serve with pan juices.

Pot roast is traditionally prepared with an inexpensive, slightly tougher cut of meat. The slow braising tenderizes the meat for the ultimate comfort food dinner.
If some of your potatoes are larger, cut into quarters. Just make sure all your potato pieces are about the same size so they’ll cook evenly.
Dried herbs and spices are more concentrated in flavor and work better than fresh for slow-cooking recipes.
Chopped fresh parsley, sprinkled atop roast beef with vegetables, makes a lovely garnish.

Nutrition Facts

Serving Size: 1/6 of Recipe

Calories: 450

Calories from Fat: 100

Total Fat: 11g; 17%

Saturated Fat: 4g; 20%

Cholesterol: 125mg; 42%

Sodium: 510mg; 21%

Total Carbohydrate: 42g; 14%

Dietary Fiber: 6g; 24%

Sugars: 5g

Protein: 46g

% Daily Value*:

Vitamin A: 160%; 160%

Vitamin C: 30%; 30%

Calcium: 6%; 6%

Iron: 40%; 40%

Exchanges:

2 1/2 Starch; 1 Vegetable; 4 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.