Pot Roast from Honey Baked Ham features tender, slow-cooked beef infused with savory herbs and rich gravy, accompanied by hearty vegetables, delivering a comforting and flavorful classic meal.
Equipments
- Dutch oven or large oven-safe pot with lid
- Chef’s knife
- Cutting board
- Tongs
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Mixing bowl
- Ladle
- Serving platter
Ingredients
- 3–4 lb (1.4–1.8 kg) beef chuck roast
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large yellow onion
- 4 cloves garlic
- 4 large carrots
- 4 ribs celery
- 1 lb (450g) baby potatoes
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 2 tablespoons flour (or cornstarch, for thickening)
- Fresh parsley (for garnish)
Choose a beef chuck roast between 3 to 4 pounds for optimal tenderness and flavor during slow cooking. Fresh vegetables like carrots, celery, and baby potatoes provide natural sweetness and texture, complementing the savory herbs such as thyme, rosemary, and bay leaves. Using vegetable oil helps achieve a good sear on the roast, locking in moisture before slow cooking. Red wine is optional but adds depth to the beef broth-based gravy, enhancing richness. Your Pot Roast from Honey Baked Ham copycat menu will capture the authentic, comforting taste of the original when these ingredients are thoughtfully selected.
Instructions
- Preheat oven to 325°F (163°C).
- Pat beef chuck roast dry and season with salt and black pepper.
- Heat vegetable oil in Dutch oven over medium-high heat.
- Sear roast on all sides until browned; remove and set aside.
- Chop onion, carrots, celery, and garlic.
- Add onion, carrots, and celery to pot; sauté until softened.
- Stir in garlic and tomato paste; cook 1–2 more minutes.
- Deglaze pot with red wine (if using); scrape browned bits from bottom.
- Pour in beef broth and Worcestershire sauce.
- Add dried thyme, rosemary, and bay leaves.
- Return beef roast to the pot; nestle in potatoes around roast.
- Bring to a simmer.
- Cover with lid; transfer to oven.
- Roast in oven for 3–4 hours until beef is fork-tender.
- Remove pot from oven; transfer beef and vegetables to serving platter.
- Discard bay leaves.
- Skim excess fat from gravy in pot.
- Whisk flour with a little cold water to form a slurry.
- Stir slurry into pot; simmer on stovetop until gravy thickens.
- Adjust seasoning with salt and pepper as needed.
- Serve beef sliced, topped with vegetables and gravy.
- Garnish with fresh parsley.
Substitution
Pot Roast from Honey Baked Ham copycat menu can easily be adapted if you don't have access to a Dutch oven; a heavy-bottomed oven-safe pot with a tight-fitting lid works well too. If red wine is unavailable or undesirable, substitute with additional beef broth or a splash of balsamic vinegar to maintain depth of flavor. You can use cornstarch instead of flour to thicken the gravy, ensuring a smooth, glossy finish without lumps. When selecting vegetables, feel free to swap baby potatoes with Yukon gold or red potatoes for a different texture while keeping the dish hearty. Your patience in slow-cooking the roast will guarantee tender meat infused with aromatic herbs and robust flavors.
Tips
Ensure the beef chuck roast is completely dry before seasoning to achieve a perfect sear and richer flavor. When deglazing the pot with red wine, scrape all browned bits to enhance the depth of the gravy. Use a whisk when adding the flour slurry to the pot to prevent lumps and create a smooth gravy. You should let the roast rest after cooking to retain juices before slicing for serving.
Nutritions
Pot roast from Honey Baked Ham provides a nutrient-dense meal rich in protein and essential vitamins, thanks to the slow-cooked beef chuck roast and hearty vegetables like carrots, celery, and baby potatoes. The beef offers a good source of iron and B-vitamins, supporting energy metabolism and muscle health. Carrots and celery add fiber, vitamin A, and antioxidants, promoting digestive health and immune function. You can enjoy this comforting dish while benefiting from a balanced intake of macronutrients and micronutrients vital for overall well-being.
Storage
Store leftover pot roast in an airtight container to preserve moisture and flavor. Refrigerate within two hours of cooking and consume within 3-4 days for optimal freshness. You can also freeze portions in freezer-safe bags for up to 3 months, ensuring you label with the date for easy tracking.
Variation or Alternatives
You can substitute beef chuck roast with a pork shoulder for a slightly different flavor and texture. Instead of red wine, try using balsamic vinegar or apple cider vinegar to deglaze the pot, which adds a subtle tanginess to the gravy. For a gluten-free option, replace the flour with cornstarch when thickening the sauce, mixing it into cold water before adding. Consider roasting the vegetables separately to retain their texture, then adding them back into the gravy just before serving.
Allergies
Pot Roast from Honey Baked Ham contains ingredients such as beef broth, Worcestershire sauce, and flour, which may trigger allergies in individuals sensitive to beef, gluten, or certain additives found in sauces. The use of vegetables like celery and garlic can also cause allergic reactions in some people. Make sure to review your allergen sensitivities carefully, especially if you have known food allergies or intolerances.
Why this recipe?
The Pot Roast menu from Honey Baked Ham restaurant is praised for its tender, slow-cooked beef infused with rich, savory flavors and perfectly balanced seasonings. The dish features a melt-in-your-mouth texture achieved through a careful braising process, offering a comforting and satisfying meal experience. You will appreciate the authentic taste and homemade quality when attempting the copycat recipe, allowing you to enjoy this classic comfort food made fresh at home. This makes it an attractive option for those seeking a hearty, flavorful dinner that rivals restaurant quality.