Braised Pot Roast
Dinner, American, Blog, Favorite, Featured

How To Cook a Delicious Braised Pot Roast Dinner at Home

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What is meant by a braised pot roast?

When all is said and done, braising is the process of cooking a tougher cut of meat lightly in liquid until it is converted into a tender, tasty, fall-off-the-bone treasure.

The long, slow cook time helps establish flavor and turn even the toughest of meat cuts fork-tender.

Braising is a method that relies upon both wet and dry techniques to complete the cooking process.

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What is the difference between braised and roasted?

Braised Pot Roast Recipe

Braising is a cooking style that uses moist as well as dry heat. Roasting is a cooking style that uses dry heat, an open flame, oven or other heat source.

While roasting is a mostly hands-off process, braising requires a few extra steps.

Should braising liquid cover the meat?

You need to add enough liquid to surround but not submerge the meat—it should just barely skim the meat’s surface. The liquid will reduce as you braise, concentrating the flavor of the sauce and letting the meat cook without poaching.

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How To Cook a Braised Pot Roast Dinner at Home

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Recipe by Don Carroll Course: American, Blog, Dinner, Favorite, FeaturedCuisine: AmericanDifficulty: Medium


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There is nothing like a braised pot roast. The tenderness and the taste, it can not be beat.


  • 1 3-4 pound Beef chuck roast, trimmed of excess fat

  • Kosher salt

  • Ground black pepper

  • 3 tbsp Olive oil

  • 1 cup Crushed tomatoes, canned

  • 1 cup Water

  • 2 Red onions, halved

  • 2 Garlic cloves, chopped

  • 8 Carrots, sliced

  • 2 Celery stalks, sliced

  • 1 cup Button mushrooms, stems removed

  • 2 Sprigs Fresh rosemary

  • 4 Sprigs Fresh thyme

  • 2 Bay leaves


  • Season all sides of the beef with a fair amount of salt and pepper.
  • In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside.
  • Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil.
  • Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork Tender.
  • Slice the pot roast and arrange on platter surrounded by the vegetables.
  • Serve with the pot juices.

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Nutrition Facts

6 servings per container

Serving Size2 cups

  • Amount Per ServingCalories718
  • % Daily Value *
  • Total Fat 52.7g 82%
    • Saturated Fat 19.6g 99%
  • Cholesterol 175mg 59%
  • Sodium 217mg 10%
  • Potassium 673mg 20%
  • Total Carbohydrate 12.4g 5%
    • Dietary Fiber 3.6g 15%
    • Sugars 5.2g
  • Protein 46.5g 93%

  • Calcium 6%
  • Iron 38%
  • Vitamin D 158%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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