Classic Pot Roast
Ingredients:
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3–4 lbs chuck roast (or brisket)
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2 tbsp olive oil (or vegetable oil)
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Salt and freshly ground black pepper (to taste)
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1 large yellow onion, quartered
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3 cloves garlic, smashed
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4 carrots, peeled and cut into chunks
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3 medium potatoes, peeled and cut into chunks (optional)
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2 cups beef broth (or more, depending on the size of your pot)
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1 cup red wine (optional, adds depth of flavor)
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1 tbsp Worcestershire sauce
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2 sprigs fresh rosemary
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3 sprigs fresh thyme (or 1 tsp dried thyme)
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2 bay leaves
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1 tbsp tomato paste (optional, for richness)
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1 tbsp flour (optional, for thickening the gravy)
Instructions:
1. Prepare the Roast:
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Season the meat: Generously season the chuck roast with salt and pepper on all sides.
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Sear the roast: Heat olive oil in a large, heavy-bottomed Dutch oven or a large pot over medium-high heat. Once the oil is hot, add the roast and sear it on all sides until it’s deeply browned (about 4–5 minutes per side). This step adds a ton of flavor and color to the meat, so don’t rush it.
2. Add Aromatics and Liquids:
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Once the roast is seared, remove it from the pot and set it aside.
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In the same pot, add the onion, garlic, and tomato paste (if using) and cook for about 2–3 minutes, stirring occasionally, until the onions soften and the tomato paste darkens slightly.
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Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
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Add the beef broth, Worcestershire sauce, and the herbs (rosemary, thyme, and bay leaves).
3. Return the Roast and Add Vegetables:
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Return the roast to the pot, fat side up. The liquid should come about halfway up the sides of the roast—if not, add a little more beef broth.
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Add the carrots and potatoes (if using) around the roast.
4. Cook the Pot Roast:
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Bring the liquid to a boil, then cover the pot with a lid and reduce the heat to low. Simmer for about 3–4 hours (or up to 5 hours, depending on your roast and the size), flipping the roast halfway through, until the meat is fork-tender and easily shreds.
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Alternatively, you can cook the pot roast in a slow cooker on low for 6–8 hours or in the oven at 325°F (160°C) for about 3 hours, depending on the size of the roast.
5. Thicken the Gravy (Optional):
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Once the roast is tender, remove the meat and vegetables from the pot and set them aside. Discard the bay leaves and herb sprigs.
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If you want a thicker gravy, mix 1 tablespoon of flour with a little bit of cold water to form a slurry. Stir this into the cooking liquid and simmer over medium heat for 5–10 minutes until it thickens to your desired consistency.
6. Serve:
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Slice or shred the pot roast and serve it with the vegetables and gravy on top. You can garnish with fresh parsley for color and freshness if desired.
Pro Tips:
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Searing the roast: Make sure to sear the roast on all sides. This caramelization creates a deep flavor base for the gravy.
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Tender meat: Chuck roast is perfect for pot roast because it has a lot of marbling, which makes it tender and juicy after slow cooking.
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Adjusting flavors: You can adjust the flavor of the gravy by adding a bit more Worcestershire sauce, soy sauce, or a splash of balsamic vinegar for a more complex depth.
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Vegetables: You can also add parsnips, celery, or turnips for more variety in the vegetable mix.
💡 Serving Suggestions:
Pot roast is hearty enough to stand alone, but it pairs wonderfully with freshly baked bread to soak up the gravy, or mashed potatoes if you want to go all-in on comfort food. A light, tangy side salad can help balance the richness of the meat and gravy.
This pot roast recipe gives you a melt-in-your-mouth, perfectly tender roast with tons of flavor. The long, slow cooking method makes sure the beef is infused with the savory broth and herbs, resulting in a meal that feels like a big warm hug! Is there a particular way you like to serve pot roast? Or maybe a special side dish you enjoy pairing with it?
