Here’s a classic, tender Beef Pot Roast recipe that’s hearty and comforting:
Ingredients (serves 4–6)
- 3–4 lb beef chuck roast
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large onion, chopped
- 3–4 carrots, cut into chunks
- 3–4 celery stalks, cut into chunks
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 2 tablespoons tomato paste
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme
- 2 bay leaves
- Optional: 1–2 lbs potatoes, cut into chunks
Instructions
- Preheat oven:
325°F (160°C) - Sear the roast:
- Season beef generously with salt and pepper.
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Brown the roast on all sides (about 3–4 minutes per side). Remove and set aside.
- Sauté vegetables:
- In the same pot, add onion, carrots, and celery. Cook 5 minutes until slightly softened.
- Add garlic and cook 1 more minute.
- Deglaze and add liquids:
- Stir in tomato paste, then pour in red wine (if using) and scrape up any browned bits.
- Add beef broth, herbs, and bay leaves. Return the roast to the pot. Add potatoes if using.
- Cook slowly:
- Cover pot and place in oven.
- Roast for 3–4 hours, or until meat is fork-tender.
- Finish and serve:
- Remove roast and vegetables.
- Optional: Thicken the cooking liquid with a slurry of 1 tbsp cornstarch + 1 tbsp water to make gravy.
- Slice beef against the grain and serve with vegetables and gravy.
Tips for the perfect pot roast:
- Low and slow is key for tenderness.
- Browning the meat first adds deep flavor.
- You can make it in a slow cooker on low for 8 hours if preferred.
If you want, I can also give a quick version with an Instant Pot that’s ready in under 90 minutes—still super tender and flavorful.
Do you want me to do that?
