Pot roast is a classic comfort food that calls for tender, juicy beef surrounded by carrots, potatoes, and other roasted veggies. This savory dish is perfectly paired with warm, crusty bread that can soak up the delicious pan juices. But with so many bread options available, from crusty baguettes to flaky biscuits, how do you choose what goes best with pot roast?
Look for a bread that can stand up to the hearty pot roast
First, you’ll want to choose a bread that can hold its own against the robust flavors in pot roast. Pot roast is rich, savory, and often seasoned boldly with herbs and spices. A slice of light, fluffy white bread would become soggy and overwhelmed when up against a forkful of pot roast. Instead, look for breads with some chew and heft that won’t get lost on the plate.
Artisan breads
Artisan style breads like crusty French bread, Italian bread, or sourdough provide great texture and sturdiness for sopping up pot roast jus. The chewy crumb and crackly crust gives you something satisfying to sink your teeth into. These breads also have an earthy, rustic flavor that pairs beautifully with hearty stews. Slice a fresh baguette, ciabatta, or boule and let the juices soak right in.
Hearty wheat breads
For pot roast, you can never go wrong with a good whole wheat or multigrain bread. The nutty, earthy flavors and coarse texture complement the meat and vegetables perfectly. Try slices of whole wheat sourdough, wheat berry bread, or mixed grain loaf to enjoy the contrast of textures from the tender beef to the toothsome bread.
Rye bread
With its distinctive earthy, tangy flavor, rye bread makes a delicious accompaniment to a homey pot roast dinner. From light or dark rye to pumpernickel varieties, this bread has a robustness that stands up well to the rich gravy. The caraway seeds in some ryes also pair wonderfully with comfort foods like pot roast.
Focaccia
Focaccia is a flatbread similar to pizza dough that makes a fabulous pot roast dipping bread. The olive oil brushed on top soaks up meat juices while herbs like rosemary, oregano, and garlic take the flavor profile in an Italian direction. Try baking your own focaccia or pick up a loaf from your local bakery.
Consider moisture absorption
A top priority when picking pot roast bread is finding an option that will soak up the savory juices without turning to mush. Dry, dense breads absorb better than light and fluffy options. That’s why crusty European breads and wheaty slices are a smart choice for pot roast.
On the flip side, breads like Hawaiian rolls, milk bread, and buttery American-style sandwich bread rapidly disintegrate when met with lots of brothy gravy. Save these rolls for pulled pork or BBQ beef sandwiches instead of pot roast nights.
Crunchy breads stay firmer
Crunchy breads with seeds, oats, or crusty exteriors can better withstand the moisture of pot roast. Breads like good crusty sourdough, seeded rye, or oatmeal molasses bread have structural integrity to retain their shape and crunch. The nooks and crannies also capture delicious meat juices.
Dense, close-crumbed breads
Breads with a tighter, denser crumb rather than big gaping holes provide more structural integrity for soaking up liquid. Try breads like wheat berry, multigrain, or sprouted grain loaves. Avoid very open-crumbed breads like ciabatta as these can rapidly disintegrate when met with copious gravy.
Pick a shape that works
The shape and size of your bread can make it more or less convenient for serving with pot roast. Wide loaves that can be sliced into thick chunks are useful for absorbing juices. Long baguettes and skinny rolls may be trickier to slice andeat with the pot roast.
Sliced bread
Standard loaf breads are great for pot roast because you can easily cut neat slices to lay alongside the beef and vegetables. Baguettes and boules can be sliced as well, but require an extra step beforehand.
Rolls
For individual bread servings, small rolls, biscuits or buns work nicely. Parker house rolls are a classic choice, absorbing juices while remaining fluffy inside. Heartier rolls like rye or pumpernickel suit the hearty fare.
Pull-apart bread
For a fun, interactive bread, try a pull-apart loaf or monkey bread. Pull fistfuls from the loaf as you eat the potroast. The indented shape catches drippings and adds a nostalgic touch to meals.
Choose a flavor profile that matches
Beyond absorbency, make sure your bread choice makes sense with the dominant flavors in the pot roast. Aim for complementary flavors that enhance the overall dish.
Match hearty flavors
For rich, intensely flavored pot roasts, go for breads with some personality. Seeded breads, whole grain loaves, or nutty ryes hold their own against the bold gravy. The complexity makes a satisfying combination.
Play on seasoning flavors
If your pot roast uses warm spices like clove or cinnamon, try a raisin walnut bread for fruity sweetness. For earthier pot roasts with mushrooms or thyme, choose a heartier multigrain or rye option.
Contrasting flavors
Alternatively, contrast the savoriness with something slightly sweet, like a buttermilk biscuit, potato roll, or even cornbread muffin on the side. The sweetness balances the umami-rich roast.
Dip-ability
Beyond flavor, consider if you want to actually dip or soak your bread into the pot roast pan juices. Sturdier breads hold up better for dipping without falling apart. Absorbent and moist breads bring more liquid to your mouth.
Dip-friendly breads
For dipping right into the pan, choose breads with structural integrity that won’t instantly disintegrate. Baguettes, whole wheat breads, and focaccia all have the stability to scoop up pan drippings without making a soggy mess.
Moisture-wicking breads
Spongier breads like challah and brioche absorb pan drippings especially well, bringing the savory juices along with each bite – no dipping required. Layer these breads underneath or alongside the pot roast on your plate.
Avoid crumbly breads
Steer clear of more delicate items like biscuits, scones, or muffins for dipping, as they will rapidly soak up liquid and fall apart. Better to serve these on the side to be eaten by hand or with a fork.
| Bread | Flavor | Texture | Absorption | Dip-ability |
|---|---|---|---|---|
| Baguette | Savory, yeasty | Chewy, crusty | High | Excellent |
| Focaccia | Olive oil, herbs | Pizza-like | Moderate | Very good |
| Whole wheat | Nutty, earthy | Hearty, toothsome | High | Good |
| Rye | Tangy, caraway | Dense, chewy | Moderate | Good |
| Challah | Rich, lightly sweet | Moist, fluffy | Very high | Poor |
| Biscuits | Buttery, flaky | Tender, crumbly | Low | Poor |
Conclusion
When served alongside a hearty pot roast dinner, the right bread can take the meal to the next level. Look for a bread with some chew and hearty flavor that won’t fall apart when soaking up the delicious pan drippings. Crusty artisan breads, whole grain loaves, rye, and focaccia all complement pot roast beautifully. While light fluffy breads lack the substance to hold their own. Consider flavor, texture, and absorption when selecting a bread to match the flavors of your pot roast recipe.