Here’s a classic Pot Roast recipe—tender, flavorful, and perfect for a hearty meal:
Ingredients (serves 4–6)
- 3–4 lbs (1.4–1.8 kg) beef chuck roast
- Salt and pepper, to taste
- 2–3 tablespoons 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 use more broth instead)
- 2 tablespoons tomato paste (optional)
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
Instructions
1. Sear the roast
- Season the beef generously with salt and pepper.
- Heat oil in a large Dutch oven or heavy pot over medium-high heat.
- Sear the roast 4–5 minutes per side until browned. Remove and set aside.
2. Sauté aromatics
- In the same pot, sauté onions and garlic for 2–3 minutes until fragrant.
- Stir in tomato paste if using, cooking 1 minute.
3. Deglaze the pot
- Pour in wine (or a bit of broth) and scrape up browned bits from the bottom of the pot.
4. Add roast and vegetables
- Return roast to the pot.
- Add carrots, potatoes, thyme, rosemary, bay leaves, and remaining beef broth.
5. Cook low and slow
- Bring to a simmer. Cover and cook:
- Oven method: 300°F (150°C) for 3–4 hours
- Stovetop: Low heat for 3–4 hours
- Slow cooker: Low for 6–8 hours
- Roast is done when meat is fork-tender.
6. Serve
- Remove roast and vegetables.
- Optional: Thicken the remaining liquid for gravy by simmering and adding a cornstarch slurry.
- Serve hot with mashed potatoes or bread.
Tips
- Browning the meat first adds deep flavor.
- Add parsnips, turnips, or celery for more veggie variety.
- Let the roast rest 10 minutes before slicing to retain juices.
I can also give a pressure cooker or Instant Pot version that makes the roast tender in about an hour if you want a faster option.
