Beef Pot Roast with Vegetables And Herbs

The beauty of making a pot roast is the slow, moist cooking method transforms less-tender (and less expensive) cuts of meat into a melt-in-your-mouth tender and flavorful beef dinner. We call for boneless chuck roast, which could be several different cuts. We love chuck arm roast, as it’s economical and very flavorful or chuck eye roast, which is also a good value with lots of flavor.

To check tenderness, stick a fork into the thickest part of the beef to see how easily it goes in. You can either cook it just until tender (it will slice beautifully when cooked this way) or, if you like it very tender, cook it longer until it literally falls apart when tested with the fork. (It will be too tender to cut nice slices, at this point, but it will be very tender to eat!)

Divide the beef pot roast into two containers: place the beef and any juices left in the pan or on the serving platter in one covered microwavable food storage container and the vegetables and potatoes in another. Place the containers in the refrigerator and they’ll keep for up to 3 to 4 days. The flavor actually gets even better after refrigerating overnight! Remove the lids (if not microwave safe) and replace them with plastic wrap loosely covering the containers. Reheat the meat and juices on 70% power until hot in the center. Let stand while heating the potatoes and vegetables on 70% power. They will be delicious and a no-effort lunch or dinner! Try our Leftover Pot Roast-Stuffed Biscuit Foldovers for a fun way to use leftover pot roast and vegetables.