- Rest the Roast: Once the roast is done, carefully remove the pot from the oven. Transfer the roast to a cutting board or platter and tent loosely with foil. Let it rest for 15-20 minutes. This allows the juices to redistribute.
- Make the Gravy (Optional but Recommended): While the roast rests, you can make a quick gravy. Skim off excess fat from the surface of the cooking liquid. Remove the herb stems and bay leaves. You can serve the liquid and vegetables as-is, or for a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Bring the cooking liquid to a simmer on the stovetop and whisk in the cornstarch slurry. Cook for 2-3 minutes until thickened.
- Serve: Slice or shred the pot roast. Serve it over a generous bed of creamy mashed potatoes, surrounded by the tender carrots and onions from the pot, and smothered in the rich gravy.
Tips for Success
· The Right Cut: Chuck roast is ideal because it has a good amount of marbled fat that breaks down during the long cooking process, making it incredibly tender.
· Don’t Skip the Sear: Searing creates a flavorful crust through the Maillard reaction and adds immense depth to the entire dish.
· Low and Slow is Key: Cooking at a low temperature for a long time is what breaks down the tough connective tissues in the roast. Rushing it with higher heat will result in a tough roast.
· Don’t Overcook the Potatoes: Start the potatoes when the roast is almost done. Overcooked potatoes can become gummy.
· Make-Ahead: Both components reheat beautifully. The pot roast often tastes even better the next day.
Enjoy this hearty, classic meal
