Pot Roast

Pot Roast
16 May 2024

There's a good reason why you should make a pot roast. And that's because it's a pot roast! Pot roasts usually use tender pieces of beef, which have the most flavor. Cooking at a low temperature for a long time breaks down the hard connective tissues, resulting in beef with flavorful gravy and tender meat that separates into tender strands. The meat is browned, encircled with carrots, onions, and a combination of flavorful herbs and spices, and cooked until it can melt in your mouth.

Prep Time : 25 mins
Cook time : 35 mins
Servings : 8 People
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Pot Roast


  • 1 whole roast beef (fleece)
  • 5 tbsp olive oil
  • 2 tbsp butter
  • Salt, freshly ground black pepper 

For the marinade:

  • 1 cup of milk
  • 1.5 cups extra virgin olive oil
  • 4-5 sprigs of fresh rosemary (separated branches)
  • 4-5 sprigs of fresh thyme (separated branches)
  • 4-5 cloves of garlic (finely minced)
  • 1 piece of ginger (finely chopped)
  • Juice of 1 onion (strained through cheesecloth)
  • 1 tsp freshly ground black pepper
  • 1 tsp pepper paste
  • 1 tsp tomato paste
  • 2 tsp lemon juice 

For sealing the meat:

  • 1 tbsp butter
  • 1 tbsp olive oil 

For the pomegranate sauce:

  • 2 tbsp butter
  • 3 tbsp flour
  • 3 cups of broth
  • Salt, freshly ground black pepper
  • The seeds of a large pomegranate

For the side dish:

  • 1 kg of carrots
  • 1 tbsp vinegar
  • 2 tsp salt
  • 1 lemon
  • 2 tbsp olive oil
  • Half a bunch of parsley
Pot Roast


  1. Mix all the ingredients in a bowl to marinate the meat. With the help of a pointed knife, make holes all over the meat without shredding it, and allow the sauce to get into the meat. After spreading the sauce all over the meat, seal the bowl with cling film. Marinate in the refrigerator for 3 hours. 
  2. After marinating the meat, tie the meat tightly on all sides with kitchen string to form a net. Then seal it on all sides with a tablespoon of butter and olive oil in a well-heated cast iron skillet. Place the meat on the baking sheet after sealing. Bake in the oven set to 170 degrees for 1 hour.
  3. For the sauce, melt the butter and roast the flour. Add hot broth little by little and cook until it reaches a thick sauce consistency. Add salt, pomegranate seeds, and black pepper for seasoning. Cook for 10 more minutes and remove from the stove.
  4. For the side dish, peel the carrots and add them to boiling water with 1 teaspoon salt and 1 tablespoon vinegar. Boil over medium heat for 20–25 minutes. Drain and add coarsely chopped parsley, grated lemon peel, and olive oil, then mix.
  5. When the meat in the oven is cooked, take it out and remove the strings. Pour the sauce over it. Put it back in the hot oven and reheat for 5 minutes. Slice and serve with the side dish.
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