Inexpensive and easy to make, pot roast is a classic for a reason. Here's a foolproof recipe

Classic pot roast features buttery, fork-tender beef simmered with sweet and savory vegetables and aromatic herbs. It makes an easy dinner, served family-style with the delicious broth drizzled over top. And, since it's made in one pot and allowed to simmer for hours, it's a foolproof option for cooks of all levels, and the ideal meal for feeding a hungry crew. Fair warning: Once that simmering roast perfumes your home, it’ll be tough to keep that crew at bay.

While pot roast isn’t difficult to make, there are many ways to modify the dish, so consider this recipe your go-to blueprint and customize it to fit your tastes. What I can promise is that this foundational recipe will produce juicy beef, tender vegetables and a sublime, herby broth every single time.

How to make pot roast

Here's the simple process for making pot roast:

1. Sear your beef to create a caramelized exterior.

2. Braise the seared roast in a wine-infused, herb-spiked broth that’s loaded with onions, garlic, carrots, celery and potatoes.

3. Cook until the beef is buttery-soft and the vegetables are tender.

Everything happens in one pot, and the oven does most of the work, but don't skip a few vital steps.

Sear the roast before transferring to the oven. Searing your roast adds tremendous flavor and caramelization, so don’t skip this step. Plus, charring the meat leaves little browned bits on the bottom of the pan; tasty tidbits that are eventually incorporated into the broth.

Cut your carrots and celery into 1 ½-inch chunks. Keeping your vegetable pieces on the larger side will guarantee they don’t overcook and turn to mush.

Add vegetables about halfway through cooking (or a minimum of 1 hour before the roast is finished). This will ensure the vegetables tenderize in time, without getting too soft.

How to customize your pot roast

Choose boneless chuck roast, if possible. Pot roast typically calls for tougher cuts of beef with lots of marbling, or streaks of fat throughout as marbling carries flavor. Cooking “low and slow”, or at a low temperature for a long time, slowly breaks down the tough connective tissues in the beef and produces deliciously tender meat and a rich, flavorful broth. If you rush your roast, the meat will be tough, not fall-apart tender. If you can’t find chuck roast, use round or rump roast.

Use baby potatoes. I prefer baby potatoes because they don’t require peeling and they hold their shape well. I halve my potatoes because I find them easier to serve and eat, but you can certainly keep them whole. If desired, you can substitute red potatoes, Yukon gold potatoes or russet potatoes. Just make sure to cut your potatoes into bigger, 2-inch chunks so they don’t overcook.

Consider other vegetables. While carrots and potatoes are traditional, feel free to switch things up, especially if you’re looking for lower-carb alternatives. Great additions or substitutions include parsnips, turnips, rutabaga and butternut squash. You can also swap leeks in for the yellow onion.

Use both fresh and dried herbs. This recipe calls for rosemary, thyme and bay leaves. I prefer fresh rosemary here because the sprigs melt into the broth during cooking. I find that dried rosemary (especially rosemary that’s been on the shelf for a while) never fully softens, leaving tough little “needles” in your dish. Bay leaves also never fully soften, but they are easily removed before serving. If you prefer not to have the rosemary leaves in your final dish, place the rosemary sprigs in cheesecloth before adding them to the pot. You can also add the bay leaves to the cheesecloth, making it easy to remove and discard them before serving.

Dried thyme and bay leaves work well in pot roast, and they infuse the dish with aromatics during cooking, but feel free to experiment with other fresh and dried herbs.

Pot roast recipe

Since this pot roast features meat and vegetables, it’s basically a complete meal. I like to serve bread or dinner rolls on the side, so I have something to soak up the flavorful, beefy broth. If desired, you can serve this pot roast with a crisp green salad, or steamed or sautéed broccoli, asparagus, or green beans.

If you have leftovers, be sure to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating in a large pot over medium heat.

Makes: 4 to 6 servings

Ingredients:

• 3-4 pounds boneless chuck roast, or round or rump roast

• Salt and freshly ground black pepper

• 2 tablespoons olive oil

• 1 large yellow onion, chopped

• 4 cloves garlic, coarsely chopped

• 2 cups beef broth

• 1 cup red wine

• 2 sprigs fresh rosemary

• 1 teaspoon dried thyme

• 2 bay leaves

• 1 ½ pounds baby potatoes (gold, red or white), halved if desired

• 4-6 carrots, peeled and cut into 1 ½-inch pieces

• 2-3 stalks celery, cut into 1 ½-inch pieces

• Chopped fresh parsley for serving, optional

Instructions:

1. Preheat the oven to 300 degrees F.

2. Season the top, bottom, and sides of the roast with salt and black pepper.

3. Heat the oil in a large Dutch oven (or oven-proof roasting pan with a lid) over medium-high heat. Add the roast to the hot oil and sear until browned on all sides.

4. Arrange the chopped onion and garlic around the roast. Add the broth, wine, rosemary, thyme and bay leaves. If you prefer not to have rosemary leaves in your final dish, wrap the sprigs in cheesecloth before adding them to the pot so they're easy to remove. And if you’re using cheesecloth, add the bay leaves too; this will make it easier to find and discard them before serving. Bring to a simmer.

5. Cover the pan with a lid and transfer to the oven. Bake for 2 hours.

6. Carefully remove your pot from the oven and add the potatoes, carrots and celery (the vegetables do not need to be fully submerged). Cover the pot and return it to the oven to bake for another 1 ½ to 2 more hours, or until the roast pulls apart easily and the potatoes are fork-tender.

7. Remove from oven. Discard the rosemary sprigs and bay leaves. Using a fork, gently pull the beef apart into large pieces. Transfer the beef and vegetables to a serving platter and drizzle some of the pan juices over top. Top with parsley, if using, and serve with extra broth on the side.

Questions or comments? Email the culinary team at cooking@azcentral.com.

This article originally appeared on Arizona Republic: This pot roast recipe is the only one you'll ever need. How to make it