Here’s a classic, tender beef pot roast recipe—slow-cooked, juicy, and full of flavor.
🥩🥕 Beef Pot Roast (Classic Oven or Stovetop)
Ingredients:
- 1.5–2 kg beef chuck roast (best cut for tenderness)
- 2 tablespoons oil
- 1 large onion (sliced)
- 4–5 garlic cloves (minced)
- 3–4 carrots (chunked)
- 3–4 potatoes (halved or chunked)
- 2 cups beef broth (or stock)
- 1 tablespoon tomato paste (optional, adds depth)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme or mixed herbs
- 1–2 bay leaves
🔥 Instructions:
1. Sear the beef
- Heat oil in a heavy pot (or Dutch oven).
- Brown the beef on all sides (this locks in flavor). Remove and set aside.
2. Build flavor base
- In the same pot, sauté onions until soft.
- Add garlic and cook for 30 seconds.
- Stir in tomato paste (if using).
3. Add liquid & seasoning
- Pour in beef broth.
- Add salt, pepper, paprika, thyme, and bay leaves.
- Stir well and bring to a simmer.
4. Slow cook
- Return beef to the pot.
- Cover and cook:
- Oven: 160°C (320°F) for 3–4 hours
- Stovetop: low heat for 3–4 hours
- Turn meat once or twice during cooking.
5. Add vegetables
- Add carrots and potatoes in the last 60–90 minutes so they don’t overcook.
6. Finish & serve
- Remove beef and let it rest 10 minutes.
- Slice or shred.
- Spoon gravy and vegetables over the top.
💡 Tips for perfect pot roast:
- Use chuck roast for best tenderness
- Low and slow cooking is key—don’t rush it
- For thicker gravy, simmer uncovered at the end or add a little cornstarch slurry
If you want, I can also give you a pressure cooker/Instant Pot version (done in 60–90 minutes) or a desi-style spiced pot roast.
