The best overnight beef pot roast recipe will tell you how to make a pot roast for dinner tonight, and how to make the left-overs into something even better! One of those classic meals you have on a cold fall, or winter, Sunday night. I love this recipe for pot roast. Just a few simple ingredients make this an easy to prepare dinner. Or you could elevate it for company! Make sure to pair it with potatoes, rice, veggies or salad. Make sure to add rolls or a Yorkshire pudding if you really want a family feast!

Searing a pot roast, sprinkled with salt and pepper, in a cast iron skillet

Serves 8-10	Prep time: 30 mins	Category
depending on the size	Cook time 3 hours	Main Course

This is a simple recipe that really just lets the natural flavours of the meat shine. No syrups or sauces added in, just simple. Searing the meat on the outside, before fully cooking it, gives it a nice crust and seals in the juices.

Ways to Elevate Your Pot Roast

Some added ingredients that will make your pot roast a little bit more company worthy, are adding things like olives, capers, dried fruit, and figs. This adds some interest, as well as some bursts of salty and sweet. I love adding these things every now and then, because it adds a little somethings unexpected that will elevate your dish. Add these ingredients when you are putting the pot roast back into your pot. They don’t caramelize but they do simmer along side the meat. With these added flavours, the pot roast resting overnight in the refrigerator will be even more flavourful!

Ingredients

2-3 Tablespoons oil (for frying)

5 lb beef roast (approx)

salt and pepper to taste

1 large onion

2 cloves of garlic

1 teaspoon brown sugar

3 cups beef stock

1 cup red wine

2 Tablespoons lemon juice

2 teaspoons oregano

Method

In a large Dutch oven or large frying pan place the oil. Rub the roast all over with a generous amount of salt and pepper.
Sear the roast about 5-7 mins per side, until you have a nice crust over the entire roast. Remove the roast to a plate. (It is not cooked at this point.)
To the pan add the onions and cook until softened, about 5 mins.
Add the garlic and cook another few minutes.
Add in the brown sugar, stock, red wine, lemon juice and oregano. Stir.
Add back in the roast (if using a Dutch oven) and boil. Reduce heat to low. Cover and let simmer for about 3 hours. During that time, turn the roast several times. (If using a pan) transfer everything to a roasting pan. Cover and place in a preheated 325°F (149°C) oven for 1½ to 2 hours, turning a few times during the cooking process. Make sure the liquid does not run out. You may need to add water. Internal temperature should 150°F for a medium roast.
Remove from oven and let rest 10-15 mins.
Serve with your choice of side.

Overnight magic (Letting your roast rest overnight develops its flavour)

Remove the roast from the refrigerator and preheat the oven to 350°F (180°C).
Thinly slice the remainder of the roast.
Place in a casserole dish and spoon the sauce overtop. Cover with foil and bake 30 mins.
Remove from oven and serve with choice of side.