Smothered pot roast is a comfort food for many Americans. If you like smothered Swiss steak, try this beef pot roast version with tomatoes, baby red potatoes, carrots, and onions for an easy all-in-one meal. It is so easy, it is perfect for beginning cooks.
I prefer the 7-bone roast for this recipe because the bones add a richer beef flavor. However, it really doesn’t matter. Choose whatever cut of beef roast you like or what’s on sale.
Red potatoes are preferably because they hold together during the cooking process. You may use any variety of waxy potato, such as Yukon Gold. Mealy potatoes (russet, Idahos, and other baking potatoes) tend to fall apart.
Smothered Pot Roast Recipe
1 pound baby red potatoes, scrubbed
6 carrots, peeled
1 large onion, peeled and cut into 1-inch wedges
4 teaspoons olive oil, divided use
1 package dry onion soup mix
2 to 4 pounds boneless beef chuck roast or 7-bone roast
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
Kosher salt and freshly ground pepper
1/2 cup red wine
1 cup beef broth
1 (14-ounce) can diced tomatoes
1 teaspoon dried oregano, crushed
Preheat oven to 375 F. Line a 2-inch deep roasting pan with nonstick foil.
Slice a ring of skin from the centers of the baby red potatoes. Alternatively, you may peel them completely or leave the skins on according to your tastes. Place potatoes, carrots, and onions in a large plastic bag along with 3 teaspoons of olive oil and half of the onion soup mix. Seal the bag, squish around, and toss to coat. Set aside.
Rub both sides of the chuck roast with Worcestershire sauce. Sprinkle with garlic powder, salt, and pepper.
Heat a large, heavy, hard-anodized or cast iron skillet on medium-high heat. Coat the pan with the remaining 1 teaspoon of olive oil. Sear the beef on both sides until nicely-browned, turning only once. Remove the chuck roast to the prepared pan.
Carefully pour the red wine into the skillet and deglaze, scraping up any browned bits. Cook for 1 minute and turn off heat. Add beef broth and swirl to combine. Set aside.
Top pot roast with the tomatoes, and then the pan sauce. Sprinkle with oregano and remaining half of dry onion soup mix.
Cover with foil and roast for 1 hour. Remove from the oven and place the vegetables around the beef, with the carrots on the bottom. Season vegetables with salt and pepper, if desired. Return to the oven and roast, uncovered, an additional 45 minutes to 1 hour, until beef is tender and vegetables are cooked through.
Let meat rest for 10 minutes before carving against the grain into slices. Surround with the vegetables and top with pan juices to serve.
Yield: 4 to 6 servings