Classic Pot Roast
A Speckled Roaster Sensation
Classic Pot Roast made with chuck roast, carrots, onions, canned potatoes, and a savory au jus is a hearty meal perfect for the colder weather. This recipe just needs to roast up low and slow in your oven or slow cooker.
I love the speckled roaster and every recipe that comes out of it. This Classic Pot Roast is yet another recipe that comes out tender and delicious when made in the roaster.
Truth be told, I hated this meal when my Mom made it when I was growing up but now it is something I crave. It’s perfect for a Sunday Fall feast!
Canned Potatoes For The Win
Once again I will sing the praises of canned potatoes. I love the texture of these in dishes like this as the canned potatoes really absorb the flavors and become buttery and delicious.
This is the same reason I use them in my Classic Beef Stew Recipe.
People hate on the canned potato on my Facebook page, but for slow roasted recipes like this one they really hold up to the long cook time without disintegrating. I really love the flavor and the texture.
Real Au Jus
Seinfeld reference in the heading of this paragraph for those who get it! This is in fact not “real” au jus but the delicious Knorr packets of Au Jus.
I love this for the classic pot roast. It adds such great flavor and just the right amount of flavor mixed with the juices from the chuck roast.
This brings me to the addition of the soy sauce in the end stages of cooking. Add the soy sauce at the end so you get a real punch of that malty flavor.
I love to use the Wan Ja Shan brand of soy sauce. This brand is a favorite of the family I used to cook for but you can use any soy sauce you like.
If you have the opportunity to buy this brand, do it.
They do sell it on Amazon but it is a huge jug. You will use it though!
Soy sauce changes flavor as it cooks. It is a good flavor after being slow roasted, I just like the really strong punch this gives when adding it at the end.
If you are worried about sodium you can leave it out and we do not need to hear about it.
Classic Pot Roast Recipe
Classic Pot roast, a fall comfort food dream. Slow roasted chuck roast with a savory au jus, carrots, onions, and potatoes. This recipe is perfect for the speckled oven roaster or your slow cooker.
Ingredients
- 3 to 4 lbs. Beef Chuck Roast (Pot Roast)
- 3 to 4 cups of Baby Carrots
- 1 very large Sweet Onion
- 2 cans of Whole Potatoes (14.5 ounces each)
- 2 packets of Au Jus Gravy Mix *pictured in the post before the recipe card
- 2 cups of Water
- 1 tablespoon of Onion Power
- 1 tablespoon Garlic Powder
- 2 teaspoons of Black Pepper
- 1 tablespoon of Dried Parsley
- 1/4 cup of Soy Sauce, preferably a dark soy sauce or good quality soy sauce *the one I use is linked and pictured in the post
- 4 tablespoons of Butter
Instructions
- Peel and chop the onion into medium sized pieces. Drain the canned potatoes, you can even give them a rinse if you like.
- Pat the meat dry and sprinkle on all sides with the black pepper and onion and garlic powders. Season well. You do not need salt as there is salt added with the au jus packets and at the end, the soy sauce.
- Add the meat to a speckled roaster with the lid. You can use whatever roasting pan with a lid you have but I prefer the speckled roaster *linked and described in the post.
- In a bowl mix the au jus packets with the water and whisk, then pour over the meat.
- Top with the onions, carrots, and canned potatoes. Sprinkle with the dried parsley and cut the butter up in small bits and put all over the top.
- Cover, then place in a 350° oven and bake for 3 hours. I open the oven once or twice during roasting and give the vegetables a stir.
- At the 3 hour mark, add the 1/4 cup of soy sauce, cover, and bake 30 more minutes. The meat should be fork tender at this point. If it is not, cook another 30 minutes. The meat will get even softer as it rests after the heat is off. Turn off the oven and let the meat rest for 20 more minutes.
- Remove and serve with the vegetables and au jus.
- If you want to make this in a slow cooker follow all the same steps except put into a slow cooker on low 6 to 8 hours. In the last 30 minutes of cooking add the soy sauce to the slow cooker.