The most important pot roast ingredients include meat, aromatic vegetables such as onions and garlic, and a cooking liquid, which may include water, beef or vegetable stock, or wine. Other key components include herbs and seasonings such as bay leaf and thyme, and vegetables such as potatoes, carrots and parsnips.
To maximize flavor and texture, use tougher cuts of meat such as a chuck roast, brisket, round or rump roast. These cuts have plenty of fat and connective tissues that melt into the flesh during the slow cooking process. The result is tender, flavorful, fork-tender meat. Browning the roast before adding other ingredients helps build deep flavor.