Classic Sliced Pot Roast

sliced pot roast with gravy

How to make a classic sliced (not shredded!) pot roast for that tender, succulent braised beef of your dreams. This is the ultimate meal for comfort food lovers.

classic sliced pot roast on a platter with potatoes and carrots

sliced pot roast vs shredded pot roast

Pot roast is beef (usually a tougher cut) that is braised low and slow in a pot with added liquid, which eventually becomes the gravy. The end result is so tender it literally falls apart, so it’s most often served shredded because it cannot be neatly sliced. But it doesn’t have to be that way!

I grew up with sliced pot roast, it’s how my mom always made it and I came to love it that way. Plus, I think it’s a little nicer presentation on the plate. I’ll share with you my tips and tricks to getting those perfect slices that fall apart at the touch of your fork, not your knife!

ladling gravy onto pot roast

sliceable pot roast starts with the right cut of beef

For sliceable pot roast you’ll want to pay attention to the meat you buy. Don’t listen to your butcher, he’ll probably steer you to a brisket or chuck roast. All good cuts for pot roast, but because they are very fatty they’ll tend to shred, not slice.

Meaty shreds have their charm, but if you’re yearning for thin slices of impossibly tender meat, look for an eye of round cut of beef. It’s an inexpensive, lean cut that works perfectly for sliceable pot roast. The whole eye of round is usually about 8 pounds, but it’s usually cut in half for sale in supermarkets so it’s usually 3 1/2 to 4 pounds, or enough to feed eight people.

sliced pot roast with gravy

the rest of the ingredients

The additions are minimal and that’s because a great pot roast makes its own flavor, first as it browns in the pan, and then as it braises for hours.

  • onions, shallots, and garlic ~ the aromatics that will cook down with the meat.
  • Sherry ~ I use it a lot because I love the flavor, but you could also use wine.
  • beef broth ~ from a can or carton: skip the dried cubes.
  • apple cider ~ lends a fall flair and a hint of sweetness to the gravy.
  • fresh herb bundle ~ I used bay, thyme, sage, and parsley
  • vegetable oil or shortening for browning the meat
  • Wondra flour ~ a quick dissolving, no lump flour, perfect for gravy making.
  • salt and fresh cracked black pepper
herb bundle

how to make pot roast that slices neatly

  1. This type of pot roast starts like any other, by browning the meat well, on all sides. Remove meat to a plate.
  2. Add onions and other aromatics to the pot and saute.
  3. Deglaze the pan (scrape up all the brown flavor bits) with alcohol and/or broth of your choice.
  4. Put the meat back into the pot and braise in a low oven for 3 hours until the meat is super tender.
  5. Remove the meat from the pot and let it rest for 15 minutes under a foil tent.
  6. Thicken the pot gravy.
  7. Slice the roast with a sharp carving knife into thin slices. Serve with plenty of hot gravy.
  8. At this point you can cool it and refrigerate overnight if you like. Pot roast really improves overnight!
  9. Note: to reheat the meat the next day, I slice it while cold, and then heat it in a low oven, covered with foil until warm. Reheat the gravy on the stove.
sliced pot roast on a platter

best knife for slicing pot roast

A good sharp carving knife with a slight serrated edge is best for slicing roasts. If you don’t have one, now is a good time to outfit yourself, you’ll use it for slicing everything from crusty loaves of bread to your best layer cake.

can you cook this pot roast in a crock pot?

Yes, cooking in the low 325F oven is very similar to cooking in a crock pot, so both will work. See instructions in the recipe card.

can you cook this pot roast in an Instant Pot?

Yes, that will work, and the process will be much faster. I’ve included instructions in the recipe card, below.

can I add carrots, onions, and potatoes to the pot roast?

If you’d like to cook your veggies right in with the pot roast you can, but I’d add them about an hour before the end of the cooking time. That way the veggies get cooked without becoming mushy.

pot roast sliced on a platter with veggies

more beef for dinner

sliced pot roast with gravy
Print
5 from 4 votes

Classic Sliceable Pot Roast

This is how to make a classic sliced (not shredded!) pot roast for that tender, succulent braised beef of your dreams. 
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Yield 8 servings
Calories 484kcal
Author Sue Moran

Equipment

  • Dutch oven

Ingredients

  • 3 1/2-4 lb eye of round beef roast
  • salt and fresh cracked black pepper
  • 2 Tbsp vegetable oil or shortening
  • 1 yellow onion, peeled and thinly sliced
  • 2 large shallots, peeled and thinly sliced
  • 3 cloves garlic, peeled and smashed
  • 2 Tbsp sherry
  • 2 cups beef stock
  • 1 cup fresh apple cider
  • herb bundle
  • 1 1/2 Tbsp Wondra flour (a quick dissolving, no lump flour) Find it here

Instructions

  • Preheat oven to 325F
  • Season your roast on all sides with salt and fresh cracked black pepper.
    an eye of round beef roast, on a plate
  • Heat the oil or shortening in a heavy Dutch oven until quite hot, but not smoking, and brown the meat on all sides over medium high heat. If it has a fatty side, start there. Be sure to let it get good color on all (6!) sides. This should take about 8-10 minutes. Remove the meat to a plate.
    browning eye of round in a Dutch oven
  • Lower the heat and add the onion, shallots, and garlic to the pan. Sauté, stirring constantly, for about 5 minutes, scraping up all those browned bits from the pan as you stir.
    Sautéing onions, shallots, and garlic in a Dutch oven.
  • Add the sherry and stir, scraping up any remaining flavor from the pan.
    Cooking onions in a Dutch oven for pot roast
  • Add the beef stock and cider, along with the herb bundle.
    adding herbs to pot roast
  • Bring up to a simmer, nestling everything down into the liquid. Cover, slide into the oven and let it braise for 3 – 3 1/2 hours.
    pot roast ready for the oven
  • Remove the meat to a plate to rest for 15 minutes, loosely covered with foil (it will have shrunk down a bit.) Remove the herb bundle and discard. Put the pan on the stove and bring back to a simmer. Note: I don't strain out the onions, etc., but you can if you like. Sprinkle in 1 1/2 tablespoons of Wondra flour (a quick dissolving flour) or make a slurry of regular flour plus a couple of tablespoons of water. Stir until the gravy thickens a bit. Taste to adjust the seasonings.
    Pot roast just out of the oven.
  • Thinly slice the pot roast and serve with plenty of hot gravy and a sprinkle of parlsey.
    sliced pot roast with gravy

Cook’s notes

  • To cook this pot roast in a crock pot, follow the recipe up to step 7, then transfer to a crock pot and cook on low for 6-8 hours. Remove the meat and then thicken the gravy.
  • To cook this pot roast in your Instant Pot, follow the recipe up to step 7 right in your IP using the sauté setting, and then set it to high pressure and cook for 60 minutes. After that let it sit for 20 minutes to allow the pressure to come down, and then release the pressure valve manually. You will need to thicken your gravy, so remove the meat before you do that.
  • To reheat leftover pot roast arrange sliced meat in an oven proof pan and top with some of the gravy. Cover loosely with foil and heat at 325F until hot, about 20 minutes.

Nutrition

Calories: 484kcal | Carbohydrates: 8g | Protein: 42g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 225mg | Potassium: 722mg | Fiber: 1g | Sugar: 4g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 4mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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9 Comments

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  • Reply
    Mo
    October 19, 2021 at 2:55 pm

    5 stars
    Thanks for the very detailed description on how to make this recipe. I would never have tried eye of round for a pot roast. Just finished making this for supper tonight- and it is delicious !

  • Reply
    France
    October 19, 2021 at 6:46 am

    Sue, I have Sherry vinegar, do you think I could use that? Thank you~~France

    • Reply
      Sue Moran
      October 19, 2021 at 6:53 am

      You actually could, but don’t use as much. You can just use broth to deglaze if you like. The vinegar might be nice to add to the gravy at the end, when you’re tweaking the flavor.

  • Reply
    Susan
    October 18, 2021 at 2:42 pm

    Hi Sue,

    I want to make this in my IP. When would you add the veggies?

    Many thanks for any suggestions.

    Susan

  • Reply
    Carol
    October 18, 2021 at 2:36 pm

    Hi Sue,
    I would love to make this but as there is only the two of us, can I reduce the size of the roast and then how long would I cook it for?
    Thanks Carol.

  • Reply
    Michele
    October 18, 2021 at 1:01 pm

    What do you think about serving this for a Christmas holiday meal?

    • Reply
      Sue Moran
      October 18, 2021 at 2:32 pm

      I think this would make a lovely Christmas dinner, Michele! We had ours with homemade biscuits and it was a fantastic meal.

  • Reply
    tj
    October 18, 2021 at 7:11 am

    Hello, what do you recommend for replacing the herb bundle with dried herbs and measurements too please. Thank you.

    • Reply
      lowandslow
      October 18, 2021 at 8:01 am

      I would suggest making a boquet garni which is your choice of dried herbs (sometimes fresh) wrapped in cheese cloth tied with butchers twine,just be sure to leave little extra length of string string for easy removal. Also purchasing fresh herbs when picking up your roast is the best way to go if possible. Happy cooking!

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