Are you ready to transform an ordinary dinner into a mouthwatering culinary experience that will have your family begging for seconds? This Marinated Beef Pot Roast is not just a meal—it's a journey of flavor, tenderness, and pure comfort that will transport you straight to grandma's kitchen. With a perfect blend of rich marinades, slow-cooked perfection, and fall-apart meat that melts in your mouth, this recipe is about to become your new go-to Sunday dinner sensation.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lbs beef pot roast
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 tbsp Worcestershire sauce
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 potatoes, chopped
- 1 onion, quartered
- Salt and pepper to taste
Instructions
- Remove beef roast from refrigerator 30 minutes before cooking to bring to room temperature. Pat the meat dry with paper towels and generously season all sides with salt and pepper.
- In a small bowl, whisk together beef broth, soy sauce, Worcestershire sauce, and minced garlic to create the marinade. Set aside.
- Preheat oven to 325°F (165°C). Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with a tablespoon of oil.
- Sear the beef roast on all sides until a deep brown crust forms, approximately 3-4 minutes per side. This will help seal in the meat's juices and develop rich flavor.
- Remove the roast from the pot and set aside. In the same pot, add chopped onions and sauté for 2-3 minutes until they begin to soften.
- Return the roast to the pot and pour the prepared marinade over the meat. The liquid should come about halfway up the sides of the roast.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Slow cook for approximately 3 hours.
- After 3 hours, add chopped carrots and potatoes around the roast. Continue cooking for an additional 45-60 minutes until vegetables are tender and meat is fall-apart soft.
- Remove from oven and let rest for 15-20 minutes before slicing. This allows the meat to reabsorb its juices and become more tender.
- Slice the roast against the grain and serve with the vegetables and pan juices. Garnish with fresh herbs if desired.
Tips
- Always bring your beef to room temperature before cooking to ensure even heat distribution and more consistent results.
- Pat the meat dry before seasoning to help create that perfect golden-brown sear that locks in incredible flavor.
- Choose a well-marbled cut of beef like chuck roast for maximum tenderness and richness.
- Don't rush the cooking process—low and slow is the secret to a melt-in-your-mouth pot roast.
- Let the meat rest after cooking to allow the juices to redistribute, ensuring each slice is incredibly juicy and tender.
- If possible, make this dish a day ahead, as the flavors will continue to develop and intensify overnight.
- Use fresh herbs like thyme or rosemary for an extra layer of aromatic complexity.
Nutrition Facts
Calories: 480kcal
Carbohydrates: g
Protein: 47g
Fat: 28g
Saturated Fat: g
Cholesterol: 140mg
