American
Classic Pot Roast
Ingredients
The quantities follow this count.
How to cook it
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Heat the oven to 300F. Season the roast with salt and pepper and dredge lightly in the flour.
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Sear the roast in the oil in a Dutch oven over medium-high heat until browned on all sides, about 10 minutes, then remove.
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Cook the onion, celery, and garlic in the drippings for 5 minutes, then stir in the tomato paste.
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Return the roast, add the broth, Worcestershire, thyme, and bay leaf, cover, and braise in the oven for 2.5 hours.
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Add the potatoes and carrots and braise until everything is fork-tender, about 45 minutes more.
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Rest the roast, then slice and serve with the vegetables and thickened gravy.
Watch how to cook Classic Pot Roast
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A American dinner is a plate rather than a single dish. These are the courses that normally sit beside Classic Pot Roast, read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Classic Pot Roast carries gluten and fish. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Sweet Potato and Black Bean Stew |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Sweet Potato and Black Bean Stew |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 700 kcal
- Protein
- 48 g
- Carbs
- 30 g
- Fat
- 43 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 530 mg
- Saturated fat
- 15 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Classic Pot Roast takes about 220 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.