all things food
This crispy air fryer chicken parmesan is absolutely delicious and easy to make while being a little healthier. We love it served with pasta for dinner. Ingredients and Substitutions For the crispy chicken I used my chicken schnitzel recipe and for th…
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This Dutch oven Pot Roast recipe is always juicy and tender, with hearty vegetables and a flavorful gravy. Perfect for feeding a crowd!
The post Pot Roast appeared first on Budget Bytes.
If you’re looking for a hearty fall or winter meal that’ll fill up everyone’s bellies, look no further than this easy Pot Roast recipe. While beef is expensive no matter which way you slice it (literally), this juicy, tender Pot Roast can be stretched further thanks to an abundance of potatoes, carrots, and onions. Everything is cooked in a Dutch oven, and the meat is melt-in-your-mouth soft with a flavorful, herby gravy. There’s no need to make a side dish if you don’t want to; this is already one big, hearty, full meal!
I recipe-tested pot roast multiple times in the Budget Bytes kitchen to make sure you don’t waste your dollars on a subpar meal—this recipe is IT.
To keep this recipe under $3 per serving, I compared the prices of roasts at Walmart and Kroger. I found Walmart has the best prices and weight selection, so it pays to do a little price comparison before heading to the store! I knew lots of vegetables would be key for feeding 8 people, but this 2.6 lb chuck roast was the winner in terms of portion size for the meat. If you want more meat and fewer veggies, you’ll have to spend a little more money, but I can tell you these flavors will not disappoint! (My husband was an overjoyed taste tester during this recipe testing process!)
A pot roast is a hearty, flavorful dish where large (typically tough) cuts of beef are slow-cooked in a pot with a liquid and vegetables until tender. This cooking method is also known as “braising.” Most recipes call for red wine, but I found substituting red wine for balsamic vinegar sent the flavor of this oh-so-moist roast over the top. A Dutch oven is my cooking vessel of choice, and I flavor the broth with beef bouillon, Worcestershire sauce, tomato paste, garlic, and fresh herbs. It’s everything you could ever want in a comforting pot roast but made in a more budget-friendly way.
Here’s what you’ll need to make the best pot roast recipe ever:
This is completely optional, but making gravy from the pan drippings is easy and ensures those extra bits of flavor don’t go to waste. Here’s how to do it:
You truly don’t need anything else to go with this roast—it has everything you need for a complete meal! But if you want to stretch it even further or have some picky eaters to please, I’d serve it with some homestyle cornbread, dinner rolls, or homemade biscuits. A crisp autumn kale and apple salad or corn pudding would also be great options!
Let your pot roast cool completely before storing. Keep it in airtight containers in the fridge for up to 4 days or in the freezer for 2-3 months. Reheat everything in the microwave or on the stovetop until warmed through. Add a splash of beef broth or water if the gravy thickens too much or the meat looks dry.
See how we calculate recipe costs here.
Rub 1 boneless beef chuck roast on all sides with 2 tsp of salt. Then, let it rest at room temperature for 15-20 minutes. Preheat oven to 275 degrees.
In a small saucepan, whisk together 3 tsp beef bouillon, ½ cup balsamic vinegar, 1 Tbsp Worcestershire sauce, 1 Tbsp tomato paste, and 2 cups water. Bring it to a gentle simmer. (We are purposely making the beef broth more concentrated for this recipe.) Keep it warm on the stovetop while you prepare the meat and veggies.
Drizzle 1 tsp olive oil in your dutch oven/roasting vessel of choice and heat on medium high on your largest stovetop burner. Once hot, add 2 diced carrots and 1 quartered onion. Stir the carrots around every couple of minutes and sear the onion on all sides for approximately 8 minutes total. You want to see some color on those veggies! Remove vegetables from roasting pan and set aside.
To the hot dutch oven, add the salted beef and sear on each side for 4 minutes. You want to see a little color and caramelization of the fat when you flip it. No need to add more oil, the fat from the roast is enough!
Next, add the seared carrots and onions, 1 sprig fresh rosemary, 2-3 sprigs fresh thyme, 5 cloves smashed garlic, and 1 bag of mini potatoes (1lb-1.5lbs) on top of the seared chuck roast and pour the beef bouillon mixture over the top.
Put the lid on your dutch oven and slow cook the roast in the oven for 3 hours.
This Dutch oven pot roast recipe is perfect for a cozy, comforting Sunday dinner or special occasion!
The post Pot Roast appeared first on Budget Bytes.
Crusty jalapeño cheese bread is an easy bread recipe guaranteed to be a crowd pleaser. Perfect for grilled cheese or as a side to soup. Ingredients and Substitutions How to make jalapeño cheese bread Can I make this ahead? The dough is best if made up…
