Best Pot Roast Recipe For Two – How To Make A Roast In The Oven

When it comes to making the best comfort food meals for two it is hard to beat a classic Pot Roast dinner. Tender bites of a beef roast cooked with vegetables in a delicious and easy to make sauce.

This is one of those recipes that you will love to make on a cool autumn or winter day. However, instead of letting it cook all day in a slow cooker it is going to cook until it is fall apart tender in the oven.

Over the last several decades the slow cooker has taken center stage when it comes to the preferred method for cooking chuck roast. Although I love the ease of making roasts this way, I forgot how delicious a roast becomes when it is cooked low and slow in the oven.

Seriously, the taste difference between a roast that has been cooked in an oven versus a slow cooker is tremendous. Although I also understand the convenience of throwing everything in the crock pot in the morning and having dinner ready at the end of the day.

However, with just a few extra steps you can have a complete dinner in the oven in less than 30 minutes. And in 3 hours you will have the best tasting roast that you have ever had!

Not to mention that the vegetables will become nice and tender and will be full of flavor! With just one bite you will want to make this recipe over and over again!

What Type of Roast For Pot Roast

Although you may see a roast at the grocery store labeled as pot roast, it is not actually a specific cut or type of meat. The term pot roast refers to a roast that is best cooked using a braising technique.

This involves browning the meat in oil over high heat. Then the meat is cooked using a slow and low cooking method.

Because the meat is cooked over a long period of time it becomes super tender. Therefore it is best to use an inexpensive roast that has lots of connective tissue that would otherwise be tough if cooked using other methods.

1. Chuck Roast

A chuck roast is the by far the best roast to purchase for classic pot roast. It has outstanding marbling, making the roast tender and juicy when braised.

The roast is cut from the shoulder and neck region just above the short rib. It may be labeled as chuck roast, shoulder steak or chuck shoulder pot roast.

Once it is cooked it becomes fall apart tender and it is easy to shred. It has more fat than a brisket or round roast and therefore has a ton of flavor.

When it cooks it shreds easily because the shoulder muscles run in various directions. However it does not slice well.

2. Brisket

A brisket is cut from the breast or lower chest area and is a wide, flat cut. Although this type of roast also has a lot of connective tissue throughout the meat, it also has a layer of fat on the outside.

When cooked low and slow the meat becomes super tender. Although the brisket will shred when served right out of the oven, it can also be sliced when the meat cools.

However, be sure to slice the meat against the grain for maximum tenderness.

3. Round Roast

Also commonly labeled as bottom round, top round, or round tip this is the leanest of the cuts of meat used to make pot roast. It is also know as rump roast because it comes from the rear leg of the cow.

The meat has a fine grain which makes it great for slicing. However it does lack in flavor when it comes to the other two cuts of beef.

How Much Roast Per Person

When it comes to picking out the correct size for a pot roast for two it can be difficult. Most grocery stores package large roasts designed to feed a family.

Although you could have the butcher cut a smaller roast for you, it may be best to purchase a larger roast so that you can make Beef Tips & Noodles, Beef and Barley Soup, or freeze a portion to make another pot roast for two in a couple of weeks.

So how large of a pot roast do you need for two? For bone-in roasts plan on about one-pound per person.

A 3 pound roast will feed 3-4 people. However if you purchase a roast that is boneless figure about a half-pound per person, which yield about 6-ounces per person.

Although, I always like to purchase a roast large enough so that I have leftovers for a second meal the next day.

Steps For Making The Best Pot Roast For Two

1. SAUTE the vegetables. Sautéing vegetables will not only retain their vivid color and taste, it also keeps valuable nutrients in the vegetables themselves.

2. SEAR the roast. Although this is an extra step that doesn’t typically get done when making Slow Cooker Pot Roast, it will add so much flavor to the pot roast.

3. SLOW COOK the roast and vegetables in the oven. Slow cooking will allow the roast to become fall apart tender when it is cooked with liquid. The amazing bonus is that you will be left with a delicious and rich tasting gravy to drizzle over your beef and vegetables when serving.

Best Pot Roast Recipe For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 (3-pound) chuck roast
• 1 medium sweet onion
• 3 large carrots
• 2 cloves of garlic, diced
• 8 baby red or yellow potatoes
• 1 cup dry red wine (or 1 cup beef broth)
• 3 cups beef broth, low sodium
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• Salt and pepper, to taste
• Olive oil

INSTRUCTIONS

Preheat the oven to 275°F (140°C). Then season the chuck roast liberally with salt and pepper on all sides. Let the meat rest while you prepare the vegetables.

Cut the onion into quarters and the carrots into 1-2 inches long pieces. If the baby potatoes are on the larger side (greater than 1 1/2 inches in diameter) cut them in half or quarters. Set aside.

Place a dutch oven over medium high heat and coat the bottom with olive oil. Once the oil is hot add the onion quarters and carrot pieces.

Allow the outer surfaces to brown and continue to stir while the vegetables saute. The onion layers will begin to separate, however continue to saute until they become tender.

Add a little more olive oil to the pot and place the chuck roast in the pan. Sear on all sides, approximately 1-2 minutes per side. Remove roast from pan and place on the plate.

Deglaze The Pot

Add the red wine (or beef stock) into the pot and deglaze the bottom of the pan by scraping it with a wooden spatula. Be sure to scrape any stuck bits that are on the bottom of the pan.

Add half of the sautéed onion and carrots back to the bottom of the pot. Then add half of the sliced garlic and half of the potatoes.

Place the chuck roast on top of the bottom layer of veggies. Cover the roast with the remaining onions, carrots, garlic and potatoes.

Pour the beef broth in the pot and sprinkle the rosemary and thyme over top of the roast and vegetables. Cover the Dutch oven with a lid and place the pot in the oven.

Cook for 3 hours (1 hour per pound). Remove the roast from the oven and let it sit for 10 minutes before serving.

Enjoy! Mary

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