Here’s a classic beef roast in a pot (pot roast) recipe—tender, savory, and perfect for a hearty meal.
Ingredients (serves 4–6)
- 3–4 lb (1.3–1.8 kg) beef chuck roast
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3–4 cloves garlic, minced
- 4 carrots, cut into chunks
- 3–4 potatoes, cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional, can replace with more beef broth)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp flour (optional, for thickening gravy)
Instructions
- Prep the beef:
- Pat the roast dry with paper towels and season generously with salt and pepper.
- Sear the roast:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown the roast on all sides (3–4 minutes per side) to develop flavor.
- Remove the roast and set aside.
- Sauté vegetables:
- In the same pot, add onion and garlic. Cook 2–3 minutes until fragrant.
- Stir in tomato paste and cook 1 minute.
- Deglaze the pot:
- Pour in red wine (if using) and scrape up any browned bits from the bottom.
- Add beef broth and Worcestershire sauce, then stir in thyme, rosemary, and bay leaves.
- Cook the roast:
- Return the roast to the pot and add carrots and potatoes around it.
- Cover and simmer on low heat for 3–4 hours, or until the meat is tender and easily pulls apart.
- Alternatively, cook in a 325°F (163°C) oven for 3–4 hours.
- Optional gravy:
- Remove roast and vegetables to a platter.
- Mix 2 tbsp flour with a little cold water to make a slurry, then stir into the cooking liquid.
- Simmer for 5–10 minutes until thickened.
- Serve:
- Slice or shred the roast and serve with vegetables and gravy.
This method makes a rich, tender pot roast with flavorful vegetables and gravy.
If you want, I can give you a slow cooker version that’s even more hands-off. Do you want me to do that?
