Steakhouse Pot Roast Recipe

Introduction

Steakhouse Pot Roast is the ultimate comfort food, a tender, succulent beef roast slow-cooked to perfection in a savory, rich broth. This recipe combines the flavors of a traditional pot roast with the high-quality taste of a steakhouse meal, making it a standout dish for family dinners, holidays, or any special occasion. The beef is melt-in-your-mouth tender, and the flavorful vegetables and gravy make it a complete, satisfying meal. Whether you’re a novice cook or an experienced chef, this pot roast is easy to prepare and guarantees delicious results.

Slow-cooked in a rich mixture of beef broth, red wine, and fresh herbs, this steakhouse-inspired pot roast delivers a depth of flavor that will have everyone asking for seconds. The key to making this pot roast exceptional is the long, slow cooking time, which allows the flavors to meld together and the beef to become perfectly tender. Serve it with mashed potatoes, roasted vegetables, or crusty bread for a meal that everyone will love.

Why You’ll Love Steakhouse Pot Roast

• Tender and Flavorful: Slow-cooked to perfection, the beef becomes incredibly tender, soaking up all the savory flavors of the broth and herbs. The result is melt-in-your-mouth meat that practically falls apart when sliced.
• Rich and Savory Gravy: The broth, combined with the juices from the roast and vegetables, creates a deliciously thick and savory gravy that adds an extra layer of flavor to the dish.
• Easy to Make: With just a few simple ingredients and a bit of prep, you can create a meal that tastes like it came straight from a steakhouse. The slow-cooking method does all the hard work for you.
• Perfect for Special Occasions: Whether it’s a family gathering, holiday dinner, or Sunday roast, this dish is perfect for creating memorable meals with loved ones.
• Versatile: You can easily adjust the recipe to include your favorite vegetables or serve it alongside different sides to suit your preferences.

Preparation and Cooking Time

• Total Time: 4-5 hours
• Preparation Time: 15 minutes
• Cooking Time: 3-4 hours (depending on the size of the roast)
• Servings: 6-8 servings
• Calories per Serving: Approximately 350-450 calories per serving, depending on specific ingredients and portion sizes.

Nutrition Facts (Per Serving)

• Calories: 350-450 kcal
• Fat: 18-22g
• Carbohydrates: 15-20g
• Protein: 45-55g
• Fiber: 3-4g
• Sugar: 6-8g

Ingredients

For the Pot Roast:

• 3-4 lb beef chuck roast (or other cut suitable for braising)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper (to taste)
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 3 large carrots, peeled and cut into large chunks
• 2-3 medium potatoes, peeled and cut into large chunks (optional)
• 2 cups beef broth
• 1 cup dry red wine (or substitute with more beef broth)
• 1 tablespoon Worcestershire sauce
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 teaspoons fresh rosemary leaves (or 1 teaspoon dried rosemary)
• 2 bay leaves

For the Gravy (optional):

• 1 tablespoon cornstarch (for thickening)
• 1/4 cup water (to mix with cornstarch)

Step-by-Step Instructions

1. Prepare the Roast

Start by seasoning the beef chuck roast generously with salt and pepper on all sides. The seasoning helps to enhance the flavor of the meat and forms a savory crust when seared.

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once the oil is hot, add the roast to the pot and sear it on all sides for about 4-5 minutes per side, or until it’s nicely browned. Searing the roast creates a deep, flavorful crust that will enhance the overall taste of the dish. Remove the roast from the pot and set it aside.

2. Sauté the Aromatics

In the same pot, add the sliced onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant. The caramelization of the onions adds sweetness and depth of flavor to the dish.

3. Deglaze the Pot

Once the onions and garlic have softened, pour in the red wine (or extra beef broth if you’re not using wine) to deglaze the pot. Stir the bottom of the pot with a wooden spoon to release any browned bits stuck to the bottom. These flavorful bits, known as fond, will infuse the liquid with even more richness.

4. Add the Remaining Ingredients

Return the seared roast to the pot, placing it on top of the onions and garlic. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. The beef broth forms the base of the cooking liquid, while the Worcestershire sauce and herbs infuse the roast with flavor during the slow cooking process.

Arrange the carrots and potatoes (if using) around the roast in the pot. These vegetables will absorb the savory flavors of the broth and cook along with the roast.

5. Slow Cook the Roast

Cover the pot with a tight-fitting lid and place it in a preheated oven at 325°F (165°C). Roast the beef for 3-4 hours, or until the meat is fork-tender and easily pulls apart. The slow cooking process ensures that the beef becomes melt-in-your-mouth tender, while the vegetables absorb all the delicious flavors.

Every 90 minutes or so, check the roast and spoon some of the cooking liquid over the top of the beef to keep it moist. If the liquid level gets too low, add more beef broth to maintain the braising environment.

6. Check for Doneness

After about 3 hours, check the roast by inserting a fork into the meat. It should easily pull apart with minimal resistance. If the meat is not yet tender, continue cooking for another 30-60 minutes. Depending on the size and type of roast, the cooking time may vary slightly.

7. Rest the Roast

Once the roast is done, remove it from the oven and let it rest for 10-15 minutes. This resting time allows the juices to redistribute within the meat, making it even more flavorful and juicy.

8. Prepare the Gravy (Optional)

While the roast is resting, you can make a rich gravy from the cooking liquid. To do this, remove the vegetables and roast from the pot and set them aside. Discard the bay leaves.

Bring the remaining liquid to a simmer over medium heat. In a small bowl, whisk together the cornstarch and water to form a slurry. Slowly add the slurry to the simmering liquid, stirring constantly, until the gravy thickens to your desired consistency. If the gravy is too thick, you can add a little more beef broth to loosen it.

Once thickened, taste the gravy and adjust the seasoning with salt and pepper as needed. Pour the gravy into a serving dish or drizzle it over the sliced roast when serving.

9. Serve the Steakhouse Pot Roast

After the roast has rested, slice it against the grain into thick slices. Arrange the slices on a platter, surrounded by the cooked vegetables. Pour some of the rich gravy over the roast, and serve the remaining gravy on the side for extra flavor.

Serve the steakhouse pot roast with mashed potatoes, buttered bread, or any other side dishes you prefer.

Tips for Perfect Steakhouse Pot Roast

• Choose the Right Cut of Meat: The best cuts for pot roast are those that have a good amount of marbling, like beef chuck or brisket. These cuts become incredibly tender when slow-cooked. Avoid using lean cuts like sirloin or round, as they can dry out.
• Don’t Rush the Cooking Process: Pot roast is all about low and slow cooking. Make sure to cook the roast for the full 3-4 hours to ensure it becomes melt-in-your-mouth tender.
• Sear the Meat Well: Searing the roast before cooking it helps create a flavorful crust, which enhances the overall taste of the dish. Don’t skip this step!
• Add Extra Vegetables: Feel free to add other vegetables to the pot, such as parsnips, celery, or turnips, depending on your preferences. These vegetables will soak up the delicious flavors of the broth.
• Use Homemade Beef Broth: If you have the time, making your own beef broth will take the flavor of this dish to the next level. Homemade broth has a richer, more complex flavor than store-bought varieties.
• Check for Tenderness: Depending on the size of the roast and your oven, the cooking time can vary. Check the roast for tenderness at the 3-hour mark and cook longer if needed. The roast should shred easily with a fork when it’s done.
• Make Ahead: Pot roast can be made a day in advance and stored in the fridge. In fact, the flavors often improve after sitting overnight. Simply reheat the roast in a low oven or on the stovetop when you’re ready to serve.

Variations of Steakhouse Pot Roast

• Red Wine Pot Roast: For a deeper, more complex flavor, try adding extra red wine to the cooking liquid. This will enhance the richness of the broth and create a more luxurious sauce.
• Vegetarian Pot Roast: To make a vegetarian version, substitute the beef with a large portobello mushroom cap or a whole cauliflower. Cook the vegetable in the same way as the beef, adjusting the cooking time as needed.
• Pressure Cooker Pot Roast: If you’re short on time, you can make a quicker version of this pot roast in a pressure cooker or Instant Pot. Set the pressure cooker to high for 1-1.5 hours, and follow the same steps for browning the meat and preparing the gravy.
• Italian-Style Pot Roast: Add Italian seasoning and a can of diced tomatoes to the broth for an Italian-inspired twist. This version pairs well with pasta or polenta.
• Spicy Pot Roast: Add a few diced jalapeños or a spoonful of hot sauce to the cooking liquid for a spicy kick that balances the rich flavors of the beef.

Storage and Shelf Life

Steakhouse Pot Roast is perfect for leftovers! Store any cooled leftover roast in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm the roast and gravy gently on the stovetop over low heat, adding a bit of water or broth if needed to keep the gravy from thickening too much.

If you want to store the pot roast for a longer period, you can freeze it. Freeze the sliced roast with the gravy in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat in the oven or stovetop.

Side Dishes and Pairings for Steakhouse Pot Roast

Pair your Steakhouse Pot Roast with these delicious sides for a complete, satisfying meal:

• Mashed Potatoes: Creamy mashed potatoes are the perfect accompaniment to soak up the flavorful gravy from the pot roast.
• Roasted Vegetables: Roasted carrots, Brussels sprouts, or parsnips add a caramelized sweetness that pairs wonderfully with the savory roast.
• Buttered Bread: Serve slices of crusty bread or dinner rolls to dip into the rich gravy.
• Green Beans Almondine: Lightly sautéed green beans with almonds add a fresh, crunchy contrast to the rich and tender pot roast.
• Cauliflower Mash: For a low-carb alternative to mashed potatoes, try mashed cauliflower with butter and cream.

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Conclusion

Steakhouse Pot Roast is the epitome of comfort food, combining tender beef, rich gravy, and savory vegetables into a meal that will satisfy everyone at your table. With simple ingredients, a bit of patience, and a slow-cooking method, you can create a dish that feels both luxurious and homely. Whether it’s for a family gathering or a special dinner, this pot roast is sure to be a hit every time. Enjoy the ultimate hearty meal with Steakhouse Pot Roast—tender, flavorful, and absolutely delicious!