Homemade Classic Pot Roast Recipe (video)

A simple, delicious, low-and-slow-cooked pot roast! Nothing particularly fancy about this one except for the completely optional demi-glace, which adds a lovely richness and unctuousness to the dish, but this recipe is still excellent without it. We got our hands on some really excellent parsnips and potatoes, and some bog standard food service carrots. Hubby likes to go a little heavy on the bulby elements, so we have leeks, onion, shallot, and garlic in there.

For recipes like this, we always recommend you make them the day before and let them sit overnight so that all the flavours come together. They are always better the next day. To heat it up, we just sauteed the mushrooms until they got some good colour, and then poured the veggies and some of the sliced beef into the pan with them to get everything nice and hot again.

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